170 SAUCES AND DRESSINGS-SALADS.
proved by adding half a cupful of thick sweet cream to this dressing ; in that case use less vinegar. Either way is very fine.
SALAD CREAM DRESSING. No. 1.
ONE cup fresh cream, one spoonful fine flour, the whites of two eggs beaten stiff, three spoonfuls of vinegar, two spoonfuls of salad oil or soft butter, two spoonfuls of powdered sugar, one teaspoonful salt, one-half teaspoonful pepper, one teaspoonful of made mustard. Heat cream almost to boiling; stir in the flour, previously wet with cold milk ; boil two minutes, stirring all the time ; add sugar and take from fire. When half cold, beat in whipped whites of egg; set aside to cool. When quite cold, whip in the oil or butter, pepper, mustard and salt ; if the salad is ready, add vinegar and pour at once over it.
CREAM DRESSING. No. 2.
Two tablespoonfuls of whipped sweet cream, two of sugar and four of vinegar ; beat well and pour over the cabbage, previously cut very fine and seasoned with salt.
FRENCH SALAD DRESSING.
Mix one saltspoon of pepper with one of ^salt ; add three table- spoonfuls of olive oil and one even tablespoonful of onion scraped fine ; then one tablespoonful of vinegar ; when well mixed, pour the mixture over your salad and stir all till well mingled.
The merit of a salad is that it should be cool, fresh and crisp. For vegetables use only the delicate white stalks of celery, the small heart-leaves of lettuce, or tenderest stalks and leaves of the white cab- bage. Keep the vegetable portion crisp and fresh until the time for serving, when add the meat. For chicken and fish salads use the "Mayonnaise dressing." For simple vegetable salads the French dressing is most appropriate, using onion rather than garlic.
MIXED SUMMER SALAD.
THREE heads of lettuce, two teaspoonfuls of green mustard leaves, a handful of water cresses, five tender radishes, one cucumber, three hard-boiled eggs, two teaspoonfuls of white sugar, one teaspoonful of