OLD ENGLISH MUSTARD DRESSING

  One tablespoon of evaporated milk,
  One teaspoon of mustard.

Place in a soup plate and blend together, then add one tablespoon of oil.  Then drop the vinegar, then the oil again until you have used

  Eight tablespoons of salad oil,
  One tablespoon of vinegar.

Serve on lettuce, cucumbers, meat or fish.

RICH BOILED SALAD DRESSING

  One-half cup of water,
  Three-quarters cup of vinegar,
  Five tablespoons of cornstarch.

Dissolve the starch in water and bring to a boil.  Cook for three minutes and then add

  One well-beaten egg,
  One-half cup of thick cream,
  One tablespoon of sugar,
  One teaspoon of salt,
  One teaspoon of paprika.

Mix the sugar and seasoning with the cream and add the egg; then add to the boiling mixture and remove from the fire at once.  Beat in slowly six tablespoons of salad oil.  This will keep in a cool place for six weeks.

ASPARAGUS VINAIGRETTE

Wash and scrape the asparagus and allow four stalks for each service.  Trim to remove the pithy end of the stalk and then cook in boiling water until tender.  Lift and drain well, then place in a dish and cover with the following sauce: 

  Four tablespoons of salad oil,
  Two tablespoons of vinegar,
  One-half tablespoon of grated onion,
  One-half tablespoon of finely chopped green pepper,
  One teaspoon of salt,
  One teaspoon of paprika,
  One-quarter teaspoon of mustard.

Beat to mix and then set on ice to chill.  Serve ice cold on crisp lettuce leaves.

OTTAWA DRESSING

  One-half cup of catsup,
  Two large onions grated,
  One large green pepper, chopped fine,
  One-half cup of salad oil,
  Six tablespoons of vinegar,
  One teaspoon of sugar,
  One teaspoon of salt,
  One teaspoon of mustard,
  One teaspoon of paprika.

Blend spices in vinegar and then beat hard to blend.

BALTIMORE DRESSING

  One cup of mayonnaise,
  One-half cup of well drained canned tomatoes,
  Two onions, grated fine,
  One tablespoon of Worcestershire sauce,
  Two teaspoons of salt,
  One teaspoon of mustard,
  One teaspoon of paprika.

Mix thoroughly and then serve ice cold.

ASPARAGUS AND CELERY SALAD

Mince sufficient celery very fine to measure one cup.  Place in a bowl and add

  One medium-sized onion,
  One green pepper.

Mince very fine and then add

  One-half cup of mayonnaise,
  One tablespoon of vinegar,
  One teaspoon of salt,
  One-half teaspoon of paprika.