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TEA-ROOM SALAD

1 large tin Bartlett pears 4 cup chopped salted almonds
Red cinnamon candies Watercress or lettuce
1 large tin sliced pineapple _ Maraschino cherries

14 cup cream cheese

Method: Cook pears in light syrup to which the red cinnamon
candies have been added, till red. Then cool.

Arrange a slice of pineapple on watercress nest or lettuce, and top
with colored pear, cooled. Place cup side of pear up. Fill cavity with
cream cheese and almonds mixed. Top with cherry. Serve dressing

separately. MRS. H. C. STEPHENSON.
MAYONNAISE
1% cup vinegar or lemon juice 1 tsp. dry mustard
2/3 cup Eagle Brand sweetened 1% cup salad oil or melted butter
condensed milk 14 tsp. salt
1 egg yolk (unbeaten) Few grains cayenne

Put your ingredients in a pint jar in the order listed, fasten top on
jar tightly, and shake vigorously for two minutes. The mixture will
blend perfectly.

COOKED SALAD DRESSING

1/3 cup sugar 2 eggs
14 tsp. pepper 1 tsp. salt
2 tbsp. corn starch 1 cup water

1 cup vinegar
* Cook in double boiler.

SALAD DRESSING

1 level tbsp. flour 2 level tbsp. sugar
1% level tbsp. salt 14 level tbsp. mustard
2 eggs 34 cup sweet milk
WY cup vinegar 1 tbsp. butter
( Mix all dry ingredients, add eggs, one at a time, beating well after

, each. Add milk gradually, and vinegar. Cook over double boiler until
mixture coats the spoon, add one tbsp. butter. Makes approx. 20-oz. jar.

MARY FOSTER.

TOMATO SOUP SALAD DRESSING

1 cup tomato soup 14 cup mineral oil

3g cup vinegar 4 cup sugar

14 tsp. salt 14 tsp. paprika

1 tsp. onion juice 3 drops Worcester sauce

Mix well and place in sealer in cool place.

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