, one teaspoonful mustard, one teaspoonful
salt, four teaspoonfuls sugar, one-half cup vinegar, one cup cream,
yolks of four eggs. Beat yolks together, add butter, mustard, salt and
sugar. Boil cream and add to mixture. Boil vinegar and add. Then put on
fire and stir until it thickens.

MAYONNAISE.

Yolks of eight eggs, two tablespoonfuls butter, one cup sugar, one
tablespoonful flour, one teaspoonful salt, one teaspoonful mustard, one
and one-half cup strong vinegar, two-thirds cup water. Mix flour,
mustard and sugar together; add to it the beaten eggs, sugar and butter;
then add vinegar and water, and cook over slow fire, stirring all the
time. Thin with cream when ready to use, and add celery seed if desired.
One-half of this can be made at one time.

NEW ENGLAND POTATO SALAD.

One pint of cream, yolks of two eggs, one-half teaspoonful dry mustard,
one-half teaspoonful salt, one-half teaspoonful pepper. Beat yolks for a
few minutes, add mustard, salt and pepper, then mix with the cream and
put in double boiler; let come to a boil. Put pepper and salt (more, if
deemed necessary) and vinegar over potatoes or cabbage about ten minutes
before putting in the dressing.

POTATO SALAD.

Boil six good-sized potatoes in their jackets. When cold, peel and put
in chopping bowl; add two medium-sized onions, two hard-boiled eggs and
chop fine. Add dressing.

Dressing.

Two eggs well beaten, one cup sweet milk. Boil milk and eggs until it
thickens, then add one tablespoonful sugar and butter size of walnut.
One-half cup vinegar; salt and pepper to taste.

SALAD No. 1.

Put alternate slices of tomatoes and pineapple on lettuce leaves and put
a large spoonful mayonnaise over each.

SALAD No. 2.

Chop celery, English walnuts and apples, mix with mayonnaise. Serve on
lettuce leaves.

SALAD.

Use lemon Jello as directed on the box. When beginning to get livery,
put in thin slices of stuffed olives and pour in small cup to mold. Turn
out on lettuce leaves and put a spoonful of mayonnaise on each.

SOUR CREAM POTATO SALAD.

Slice thin cold boiled potatoes and salt well, pour over thick sour
cream and stir gently, cut celery in small pieces and mix; let stand one
hour, then put in vinegar and stir, using one-third as much as cream.
Let stand in cool place two or three hours.

SWEDISH SALAD.

One cup each of boiled potatoes, beet root, fish (mackerel, salmon or
cold meat), celery root or stock, one