six tablespoons of cream or milk, small half teacup of vinegar, and
one-half cup sugar; mix thoroughly and set in top of teakettle,
stirring constantly till it thickens.



WEYMOUTH SALAD DRESSING. MRS. VOSE.

Yolk of one egg, one tablespoon sugar, one saltspoon salt, one
teaspoon mustard, butter size of small egg, one-half cup of vinegar;
cook till thick as cream. Add one-half cup of thick cream before
using.



MAYONNAISE DRESSING. MRS. T. H. LINSLEY.

Take the yolks of six eggs, one teacup best cider vinegar, one teacup
white sugar, one tablespoon pure mustard, one-fourth pound of butter,
one teaspoon salt, one pint water, two tablespoons corn starch. Put
the water and vinegar in granite iron vessel, and let come to a boil.
Beat the rest of the ingredients to a cream; stir this into the
vinegar rapidly to prevent burning. Put in self-sealing can, and keep
in a cool place.



PUDDINGS

"The proof of the pudding lies in the eating."