juice of one
lemon; one-half can pineapple juice; one-half cup sugar; one-third
spoonful dry mustard; one teaspoonful flour. Cook in double boiler until
thick; set aside to cool; add one cup of cream, whipped.

FRUIT SALAD DRESSING

Mrs. Frank Sessions

Yolks of two eggs, well beaten; two tablespoonfuls each of oil, vinegar
and sugar; one-half teaspoonful salt and dash of paprika. Put in bowl
over the teakettle, beat until cool. Just before serving add the beaten
whites and a little cream.

FRUIT DRESSING

Mrs. A. E. Kaltenbrun

To the juice of one can of pineapple add: one tablespoonful flour;
one-half cup sugar; a pinch of salt; tablespoonful butter. Cook until
creamy, let cool and add one bottle of whipped cream, one-half pound of
dates and marshmallows. Serve on fruit.

FRUIT SALAD DRESSING

Mrs. T. M. Butler

Two eggs, well beaten, add one cup of sugar; one-half cup of pineapple
juice, one-fourth cup of lemon juice or juice of one lemon. Place in
double boiler and cook until creamy and thick. Let it cool and just
before serving whip one-half pint of cream and stir in the sauce.

SALAD DRESSING

Mrs. W. H. Muschlet

One heaping teaspoonful flour; one heaping teaspoonful Colemans mustard;
one-half cup granulated sugar; one teaspoonful salt; mix all together.
Yolks of three eggs; one-half cup vinegar; one cup cream or cream and
milk; large lump butter; little paprika. Cook in double boiler until
thickened. Before getting cold stir in the beaten whites.

ITALIAN SALAD DRESSING

Mrs. Theresa B. Orr

Yolks of three eggs boiled hard and mashed fine. One small spoonful
salt; one small spoonful mustard; a little cayenne pepper; one
saltspoonful of powdered sugar; four tablespoonfuls olive oil; one
tablespoonful lemon juice; one tablespoonful vinegar. Do not let come to
boil but stir constantly.

SOUR CREAM SALAD DRESSING

Mrs. A. R. Swickheimar

Three eggs beaten with one cup sour cream; two tablespoonfuls sugar;
one-half teaspoonful mustard; one-half cup vinegar; one tablespoonful
flour. Cook in double boiler; when cold, add one-third cup olive oil.

THOUSAND ISLAND DRESSING

Mrs. Carolyn Chandler

To a foundation of either boiled dressing or mayonnaise, add: Chili
sauce, catsup, hard boiled egg and green olives. Serve on either lettuce
hearts or French endive.

THOUSAND ISLAND DRESSING

Mrs. F. B. Woodland

Three tablespoonfuls mayonnaise dressing; one tablespoonful Tarr