One Thousand Island Salad Dressing

2 egg yolks beaten light 1/2 cup sugar 1 teaspoon salt 2 tablespoons flour 1 cup cream or milk 1 cup vinegar

1/4 cup thick cream

1 quart pickles

2 pimentoes

2 hard boiled eggs onion

Method :

Mix egg yolks, sugar, salt, flour, cream and vinegar and cook until thick. Then add 1/4 cup cream more and beat with Dover egg beater. Chop pickles, pimentoes, eggs and a little onion in small pieces and add to mayonnaise above.

Omicron. Fruit Salad Dressing

3 tablespoons sugar 1 teaspoon mustard 1 tablespoon flour 1/2 teaspoon salt

1 egg juice 2 oranges juice 1 lemon lump butter size of egg

Method :

Cook until thick and add one-half pint whipped cream.

Dorothy Wilson, Xi.

Fruit Salad Dressing

2 eggs well beaten

2/3 cup of granulated sugar

4 tablespoons vinegar butter the size of a walnut

Method :

Beat eggs in a cream whipper, add sugar and then vinegar slowly, and butter. Mix well, and then put in double cooker and cook until thick (four or five minutes are all that are necessary). When cold beat in one pint of whipping cream. This amount will serve twelve.

Bee Collins, Xi.

Mayonnaise

1/3 cup flour

1 cup water

1 tablespoon butter

2 egg yolks unbeaten

1 cup olive oil

4 tablespoons vinegar 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon mustard paprika

Method:

Place the flour, water and butter in double boiler over boiling water and cook for ten minutes. Pour while hot over the yolks of eggs, oil, vinegar, salt, sugar, mustard and paprika. Beat until thick.

Gladys Mars Becker, XL

Cabbage Salad Dressing

1/2 cup granulated sugar

1/2 teaspoon mustard

1/2z cup milk

2 rounded tablespoons flour

1/2 teaspoon salt

Method :

Cook slightly in double boiler. Add slowly one-half cup vinegar and one-half cup water and cook until thick. Thin with cream.

Gladys Mars Becker, Xi.

Fruit Salad Dressing

1 cup sugar juice 2 lemons

4 eggs whipped cream

Method :

Mix sugar, lemon juice and beaten egg yolks - then add beaten whites. Boil in double boiler until it thickens. Let cool and when ready to serve mix with cream until the right consistency is obtained. Serves sixteen.

Ruth Rosengren, Xi.

Never Failing Salad Dressing

yolks of 4 eggs or 2 whole ones

1/2 cup vinegar

1/2 cup water

1/2 teaspoon mustard

1/2 teaspoon salt dash of cayenne

2 slightly rounded tablespoons flour

1/3 cup sugar

1 tablespoon butter

Method:

Beat eggs, add vinegar, water, mustard, salt, pepper, flour and sugar. Cook in double boiler until thick. Add butter or sour cream may be added and less butter.

Jessie Whiting Axelson, Xi.