Mayonnaise

         Mix well together 2 tablespoons sugar and 2 of flour.
         Work into this 1 teaspoon mustard. Be careful not to
         leave any small lumps. Add 1/2 teaspoon salt and 3
         beaten eggs. Beat together well and add 1 cup good cider
         vinegar. Then place on stove and pour in 1/2 cup boiling
         water, stirring briskly to prevent curdling. Add 1
         tablespoon butter or more if a richer dressing is
         desired. When well cooked and smooth remove and cool.
         When a delicious dressing for either fruit or vegtable
         salads. You can use without the cream if desired in a
         heavy vegtable salad.

                                Dandelion Salad

         Select tender leaves of dandelion and soak in cold water
         overnight. Wash carefully and sprinkle with salt. Let
         stand until ready to serve. Fry bacon or ham in a pan,
         remove the meat and add 2 eggs beaten in with 1/2 cup
         vinegar, a little sugar and if desired brown a little
         flour in the pan before adding the vinegar and eggs.
         This will make a thicker dressing. Pour dandelions into
         the hot dressing, wilt slightly and serve hot with
         potatoes, meat and any other vegtables desired. This
         makes a fine spring dish and is relished by most
         everyone.

                                Hot Slaw

         Shred cabbage fine, having a quart of same. Fry ham or
         bacon, remove all but a little of the meat and chop
         fine. Add to this 1 cup vinegar and 1 teaspoon salt.
         When boiling put in the cabbage and heat and stir until
         the cabbage is heated throught. Serve hot.

                                Luncheon Potatoes

         Place a slice of hard boiled egg in the bottom of a
         teacup, press in enough cold mashed potatoes to half
         fill the cup. Turn out on a plate and add mayonnaise.
         Ordinary potatoe salad may be served in the same manner.

                                Bean Raisin Salad

         Cook lima beans in weak salt water until tender without
         stirring st they will stay whole. Measure out 1 cupful.
         Cover 1 cup seeded raisins with water and bring to a
         boil for about 5 minutes, then drain and chill. Drain
         beans and add to raisins, add 1 cup diced celery, season
         with salt and moisten well with a cooked salad dressing.
         Serve on lettuce and garnish with a dash of paprika or
         slice of red mango or pimento.

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