Mix
  2 tablespoons mayonnaise dressing with
  2 tablespoons cream cheese.  Add
  1/2 teaspoon salt
  1/2 teaspoon table sauce
  1/2 teaspoon paprika and add very slowly
  1/4 cup salad oil, beating with egg beater until very thick.  Add slowly
  1 1/2 tablespoons vinegar.  Keep in cool place till ready to serve.

Cream cheese with Roquefort flavor is desirable in both the above recipes, but the usual cottage or cream cheese may be used if preferred.

COCOA ICE CREAM

Mix very thoroughly
  1/2 cup dry powdered cocoa
  Few grains salt
  1 cup sugar and
  1 tablespoon cornstarch.  Add slowly
  2 cups milk, scalded, and cook over boiling water 20 minutes,
stirring until thickened and occasionally afterward.  Pour over
  2 eggs well beaten, chill, and add
  2 cups cream beaten stiff
  1 teaspoon vanilla and
  1 cup syrup drained from canned raspberries or strawberries, and freeze.

If frozen in a vacuum freezer, put mixture in center can of freezer; cover, invert freezer, and fill outer compartment with finely crushed ice mixed with half the amount of rock salt.  Open the freezer occasionally, scrape cream from sides and mix well, using a long-bladed knife.  If frozen in an ordinary freezer, it is not necessary to beat the cream.  Put mixture in can of ice cream freezer, surround with three parts ice and one part salt.

Let mixture stand 5 minutes, then turn crank slowly until mixture is stiff.  When frozen drain off ice water and repack, using four parts ice and one part salt.

FIG MARGUERITES

Put in top of double boiler
  7/8 cup sugar and
  3 tablespoons water.  Stir until sugar is dissolved as much as possible. 
There will still be small sugar crystals remaining.  Wash sugar crystals
from inside of double boiler with pastry brush dipped in cold water.  Add
  1 egg white, unbeaten.  Place over hot water and cook, beating constantly
with egg beater for 7 to 12 minutes or until mixture will hold its shape.

Add
  1 tablespoon marshmallow cream and
  1/4 teaspoon vanilla, and fold over and over until again stiff
enough to hold its shape.  Add
  1/3 cup (3) figs cut in small pieces and
  1/3 cup nut meats cut in small pieces.  Pile on

Small round crackers and bake at 375 degrees F. for 10 minutes or until delicately brown.  This rule will cover 3 dozen small crackers.  Should frosting be too soft to hold its shape after adding marshmallow cream, it may be again placed over hot water, and folded gently over and over, until it becomes slightly granular around the edges.  Remove from hot water, and continue folding over gently until of the desired stiffness.

MARSHMALLOW FROSTING

Use above mixture with or without figs and nuts as a cake filling or frosting.  It need not be baked.