~CREAM DRESSING~--Mix one-half level tablespoon each of salt and
mustard, three-quarters level tablespoon of sugar, one egg slightly
beaten, two and one-half tablespoons of melted butter, three-quarters
cup of cream, and heat in a double boiler. When hot add very slowly
one-quarter cup of hot vinegar, stirring all the time. When thickened
strain and cool.


~FRENCH DRESSING~--For party of six five tablespoons of oil and three of
vinegar, juice of half lemon, two drops tabasco, tablespoon of salt,
slice of onion, and boil for three minutes and ready for service. Strain
and bottle and put in ice box, shake before using each time.


~SALAD DRESSING~--When making salad for a large family take quart bottle
with a rather wide mouth, put in one-half cup of vinegar, one and
one-half cups of olive oil, two level teaspoons of salt and one-half
level teaspoon of pepper; cork the bottle tightly and shake vigorously
until an emulsion is made. The proportion of vinegar may be larger if
not very strong and more salt and pepper used if liked. Use from the
bottle and shake well each time any is used.

Instructions for Preparing Poultry Before Dressing.

To serve poultry tender and delicate; it should be kept some hours after
being killed before boiling or roasting. Poultry intended for dinner
should be killed the evening before. When poultry has ceased to bleed,
before picking put it into cold water, in a vessel large enough to
completely cover it. Then take out and soak in boiling water for a few
minutes. Pick it, being careful to take out all the small feathers. When