From the Salem Cook Book.

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Dressings

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MAYONNAISE DRESSING.—MRS. RAY SAVERY.

Put into a stew a lump of butter the size of an egg; when it is melted put in a tablespoonful Aristos flour, and add a teacupful boiling water gradually.

Have ready:
- three beaten eggs, mixed with three tablespoonfuls sugar,
- one teaspoonful mustard (if a mustard dressing is desired),
- one teaspoonful vinegar.

Stir in with the rest of ingredients. Let all come to a boil, and set away to cool. Thin with one-half cupful cream.

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MAYONNAISE DRSSING.—MRS. JOHN MUNN

- One-half cupful sugar,
- one tablespoonful mustard,
- one tablespoonful salt,
- one tablespoonful Aristos flour.

Stir smooth with one cupful sour milk, adding a little at a time, add two eggs well beaten, and last add one-half cupful vinegar. Cook in double boiler.

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SALAD DRESSING.—MISS INEZ WHITEMAN.

Blend:
- one-half tablespoonful salt,
- one-half tablespoonful mustard,
- one and one-forth tablespoonfuls sugar,
- two and one-half tablespoonfuls butter.

Smooth one and on-half tablespoonfuls of Aristos flour with a little water. Add one beaten egg, three-fourths cupful sweet milk, then add slowly one-half cupful vinegar.

Cook in double boiler until thick, strain and cool.

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SALAD DRESSING.—MRS. ROY WATERMAN.

Beat two eggs, add:
- one-half tablespoonful of Aristos flour,
- three tablespoonfuls sugar,
- one tablespoonful mustard,
- salt and pepper to taste.

Add this mixture to one-half pint hot vinegar and let come to a boil. Lastly add four tablespoonfuls melted butter.

EDITOR’S NOTE: There is an excess of similar vinegar/mustard/egg recipes given in the cookbook. These have been moved to the end of this article.

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SALAD DRESSING.—MRS. FRANK CRANE.

- two eggs,
- one tablespoonful of sugar,
- one-half teaspoonful of salt,
- one teaspoonful of mustard,
- one-half cupful of vinegar,
- one cupful of sour cream or butter the size of an egg and sweet milk,
- a dash of red pepper.

Let the vinegar come to a boil. Beat up the rest, stir in and let boil. Beat if it curdles.

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SOUR CREAM DRESSING.—MRS. DEAN R. PERKINS.

- three-fourths cupful sour milk,
- one tablespoonful butter,
- one-half cupful vinegar,
- one egg,
- one tablespoonful of Aristos flour,
- one teaspoonful mustard,
- one tablespoonful sugar,
- one-half teaspoonful salt.

Sour cream may he used in place of the milk in which case the butter must be omitted.

Cook together all the ingredients except the vinegar in a double boiler. Add the vinegar after the milk mixture has boiled. Chill before using.

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HIGH ART SALAD DRESSING.—H. U. C.

Use the yolks of eggs left from Angel Food or six whole eggs, put into top of double boiler. Add one teaspoonful each of salt, dry mustard and a dash of red pepper.

Beat with an eggbeater until thick. Add one cup of melted butter with one pint of vinegar. Put boiling water in the bottom of the double boiler and set in the mixture. Stir constantly until it cooks to the consistency of cream.

Put in pint fruit jars while hot.

This will keep indefinitely. When wanted for use, add half as much sweet cream as you have dressing, whip with the egg beater and add to salad mixture a short time before serving.

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FRUIT SALAD DRESSING.—CONTRIBUTED.

If the combination of fruit and mayonnaise is not liked, a delicious dressing is made with:
- the beaten yolks of four eggs,
- one level teacupful of sugar,
- one-half a cupful of lemon juice and
- one cupful of whipped cream.

Mix well and chill before serving.

Salads

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BEET SALAD.— MRS. FRED WHEELER.

- two cupfuls of chopped cooked beets,
- one and one-half cupfuls chopped celery,
- one cupful of broken nutmeats,
- a little chopped onion.

Pour over this mixture any good salad dressing and allow it to stand about one-half hour before serving. All ingredients must be cold.

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CABBAGE SALAD.— MRS. CHAS. KENSLER.

One-half head cabbage shredded,
one-half sweet red pepper cut in fine strips,
one-half green pepper cut in fine strips.

Mix with salad dressing and serve on lettuce leaf.

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BEET SALAD.—M. C. R.

Boil some beets, slice and let stand in vinegar over night.

- one large cupful of chopped beets,
- one large cupful of chopped cabbage,
- one large cupful of chopped celery,
- one small onion chopped very fine,
- a little salt.

Use any good salad dressing with it.

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SUMMER SALAD.—MRS. W. W. THAYER.

Pack a number of lettuce leaves together tightly, then cut in strips with scissors or sharp knife.

On each salad plate, in a nest of the shredded lettuce place a large tomato filled with chopped celery and covered with mayonnaise.

Over all put a generous sprinkling of English walnut meats. With this serve hot toasted crackers which have been sprinkled thickly with cheese and paprika.

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PINEAPPLE SALAD.—MRS. W. W. THAYER.

On each salad plate lay a crisp lettuce leaf. On this place a slice of pineapple and next a ball of cottage cheese the size of a large walnut.

Add a generous spoonful of salad dressing and garnish the top of the cheese ball with strips of pimento.

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FRUIT SALAD.—MRS. ETTA McLAUGHLIN.

- six oranges,
- six bananas,
- four apples,
- one-fourth pound English walnut meats,
- one-fourth pound candied cherries.

Sweeten to taste. Add salad dressing and one cupful whipped cream.

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FRUIT SALAD.—MRS. FRANK BUERS.

- pint cherries (drained),
- one pound dates,
- one-fourth pound figs,
- one-half dozen bananas,
- one-half dozen oranges,
- one-fourth pound English walnuts cut in pieces.

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KARTOFFEL SALAD.—L. G. S.

Chop cold boiled potatoes and onions.

Fry a few slices of bacon crisp, break in small pieces and mix through the potatoes.

Pour one-half cupful of vinegar into the spider of bacon grease and pour over the other ingredients hot. Season to taste—salt, pepper and vinegar if necessary. Serve lukewarm.

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COMBINATION SALAD.—MRS. CHAS. KENSLER.

- one can green peas,
- three-fourths cupful chopped walnut meats,
- one fourth cup pimentoes or sweet red peppers may be used,
- one-half cupful cucumbers cut fine.

Mix with salad dressing. Serve on lettuce leaf and garnish with tomatoes cut in quarters.

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ONION AND ORANGE SALAD.—MRS. M. G.

Slice Spanish onions, soak them in ice water, changing water two or three times. Drain.

Slice oranges. Mix with the onions. Serve on lettuce leaf with French or mayonnaise dressing.

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SALAD.—MRS. C. M. CHAPIN.

Use:
- apples cut fine,
- celery cut rather fine,
- English walnut meats,
- white grapes cut in halves and, seeded.

Serve with mayonnaise dressing.

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WALDORF SALAD.—MRS. FRED WHEELER.

- two cups of sour apples,
- one and one-half cups of celery,
- one cup of nut meats.

Cut all quite fine.

Dressing for same:
- one heaping teaspoonful of salt,
- one heaping teaspoonful of dry itiustard,
- three teaspoonfuls of sugar.

Add
- one well beaten egg,
- three-fourths cup of sweet cream, if thin, one heaping teaspoonful of flour; mix and wet with a little water.
- lump of butter and
- one-fourth cupful of vinegar added slowly.

Cook until it thickens. Cool before pouring over the apples, etc.

Apples should not be cut up until ready for the dressing as they turn dark by standing.

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NUT SALAD.
- two cupfuls of celery,
- two cupfuls of apples, and
- one cupful of nuts.

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STUFFED TOMATOES.—MRS. CHAS. KENSLER.

Pare and scoop out tomatoes, sprinkle with salt, set away to cool.

Mix pulp with chopped celery and cucumbers cut fine, then add salad dressing. Fill tomato shells with this mixture; serve on lettuce leaf.

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VEAL AND CHICKEN SALAD.—MRS. W. P. LANE.

- two cupfuls veal chopped fine,
- one cupful chicken chopped fine,
- one cupful chopped celery,
- one teaspoonful salt,
- one-half teaspoonful white pepper,
- one-half teaspoonful onion salt,
- ten stuffed olives chopped.

Mix with salad dressing. Garnish with hard boiled eggs.

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BANANA SALAD.—MRS. W. H. TOUSEY.

Peel ripe bananas and cut in two lengthwise on individual salad dishes.

Grind or break fine English walnut meats and spread thickly over bananas, and dress with a mayonnaise dressing. Garnish with lettuce leaves or parsley.

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CUCUMBER SALAD IN BOATS.—MRS. DON NORTON.

- one cucumber,
- diced celery,
- pimentoes,
- mayonnaise dressing,
- lettuce leaves,
- sliced pickled beets.

A good sized cucumber will make two boats in which to serve it. Do not pare but•just wipe off with damp cloth, then cut it in two lengthwise then scoop out a portion to be used in salad.

Cut cucumber meat in small cubes and mix with diced celery and pimentos. Fill boats, cover with mayonnaise and serve on lettuce leaves. Garnish with sliced pickled beets.

Excess of Similar Vinegar/Mustard/Egg Dressing Recipes

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DRESSING.—MRS. BERT NELSON.

- one-half tablespoonful of salt,
- one-half tablespoonful of mustard,
- one and one-fourth tablespoonful of sugar,
- one-fourth of a cup vinegar

Mix these. Add:
- one egg.
- three-fourths of a cup of sweet cream, and
- two and one-half tablespoonfuls of butter.

If the cream is thin add one teaspoonful of flour.

Cook until it thickens, strain and let it cool.

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SALAD DRESSING.—MRS. FRED WHEELER.

- one-half cupful vinegar,
- two eggs,
- butter size of walnut,
- one teaspoonful of dry mustard,
- one tablespoonful of Aristos flour,
- salt and sugar to taste.

Let vinegar and butter heat, draw to back of stove and add flour and mustard which have been thoroughly smoothed together with a little water.

Cook again slowly, then add eggs, well whipped, and salt and sugar. Beat well a for few minutes.

Cook in a double boiler or stir constantly while cooking. If vinegar is strong a little water may be added.

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SALAD DRDSSING.—MRS. GLEN WHITTAKER.

- four tablespoonfuls of sugar,
- two tablespoonfuls of Aristos flour,
- a scant teaspoonful of mustard,
- one cupful of milk.

Stir in one cupful of vinegar and let come to a boil.

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SALAD DRESSING.—MRS. CHAS. KENSLER.

One cupful vinegar, if strong use part water,
one teaspoon mustard,
one teaspoonful sugar,
one-half teaspoonful salt,
two eggs.

Beat eggs, add mustard, sugar and salt, mixed thoroughly, then add this mixture to hot vinegar and thicken with Aristos flour smoothed with a little water. Remove from fire and add one tablespoonful butter.

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SALAD DRESSING.— MRS. ERMA LANE SOPER.

Blend:
- two tablespoonfuls sugar,
- one teaspoonful butter,
- one teaspoonful salt,
- one teaspoonful mustard,
- four tablespoonfuls vinegar.

Boil.

Beat two eggs, yolks and whites separately, one-half cupful milk. When first part boils pour in egg yolks and milk, boil all one minute. When cool beat in whites of eggs.

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SALAD DRESSING.—MRS. A. F. VAN ATTA.

Mix thoroughly:
- three teaspoonfuls mustard,
- two teaspoonfuls sugar,
- a little salt.

Add:
- three tablespoonfuls vinegar,
- four tablespoonfuls water.

Set on stove and let come to a boil, then thicken with Aristos flour smoothed with a little water and the yolk of an egg.