agon
vinegar; two tablespoonfuls chili sauce; one tablespoonful cream; a
little dash salt, pepper and paprika; dash English mustard; and some
chopped chives or onions.

MRS. PHELPS' THOUSAND ISLAND SALAD DRESSING

Mrs. E. Lewis Phelps

Rub the bowl with garlic; two tablespoonfuls cooked salad dressing,
cream this with one tablespoonful chives, cut fine; one tablespoonful
green pepper and one of red peppers, both cut fine; one tablespoonful
roquefort cheese; four tablespoonfuls home made chili sauce.

COOKED SALAD DRESSING

Mrs. H. D. Sheldon

One-half tablespoonful salt; one-half tablespoonful flour; two
tablespoonfuls sugar; one teaspoonful dry mustard, little cayenne
pepper; yolks of two eggs; three-fourths cup milk; one-fourth cup
vinegar; butter size of egg. Mix all dry materials, then add eggs well
beaten; butter, milk and vinegar. Cook until thick, stirring constantly.
Thin with cream.

BOILED DRESSING

Mrs. Arthur Hammer

One teaspoonful each of mustard and sugar; two teaspoonfuls flour;
one-half teaspoonful salt; one-eighth teaspoonful paprika; one egg and
one cup of milk. Have butter the size of an egg hot in a spider; have
the above ingredients thoroughly mixed and put in the hot butter,
stirring constantly until thick. Add vinegar and lemon to taste and beat
until smooth.

WALTHAM SALAD DRESSING

B. C. Hansen

One cup of sour cream; two egg yolks; one-fourth cup vinegar; two
teaspoonfuls salt; two teaspoonfuls sugar; one teaspoonful mustard;
one-eighth teaspoonful pepper. To cream, add egg yolks, slightly beaten,
vinegar and remaining ingredients, thoroughly mixed. Cook in double
boiler, stirring constantly, until mixture thickens.

ROQUEFORT CHEESE DRESSING

Mrs. A. E. Kaltenbrun

Take a ripe piece of cheese, cream with a fork and add cream or vinegar
until it makes a paste. Add oil and vinegar, salt and paprika as for
French dressing.

CHEESE MAYONNAISE

Half a cream cheese; four tablespoonfuls of olive oil; one tablespoonful
of vinegar; one teaspoonful of salt; dash of cayenne. Rub the cheese to
a paste with the olive oil, seasonings and vinegar until it is thick
like an egg mayonnaise. To some the flavor of oil is unpleasant, but a
very good mayonnaise can be made without oil, provided you use two eggs
instead of the one egg yolk ordinarily required.

PIES

"_No soil upon earth is so dear to our eyes
As the soil we first stirred in terre