One egg, two teaspoonfuls of sugar, one teaspoonful of made mustard, LeRoy salt, pepper, four tablespoonfuls of vinegar, one tablespoonful of butter (small). Do not put in salt or pepper until the rest are cooked.

All sandwiches should be wrapped in a wet towel to keep them moist. They can be cut in all sorts of fancy shapes, such as hearts, squares, oblongs, ovals, triangles, diamonds and stars.

Lettuce and cress sandwiches should not be made until a short time before using, as their crispness is gone if they stand long.

Mayonnaise Dressing

One-half tablespoonful of mustard, one-half tablespoon-ful of sugar, a dash of cayenne pepper, one-half teaspoonful of LeRoy salt, one and one-half yolks of uncooked eggs, the juice of one-quarter of a lemon, one-eighth of a cupful of vinegar, one-half pint of oil, one-half cupful of whipped cream, beat the yolks and dry ingredients until they are very light and thick with a Dover beater of small size. Set the bowl in which the dressing is made in a pan of ice water. Add a few drops of oil at a time until it becomes thick, then add the oil more rapidly. When it is very thick add a little vinegar. When all the oil and vinegar are used it should be very thick. Then add the lemon juice and whipped cream and place on ice until wanted. The cream may be omitted. Spinach green mixed with the dressing will give it a green color. Chopped parsley may be added also.

Salad Dressing Without Oil

The yolks of two uncooked eggs, one-half tablespoonful of LeRoy salt, one-half of sugar, one-half teaspoonful of mustard, one-quarter of a cupful of clarified chicken fat, one-eighth of a cupful of vinegar, the juice of a quarter of a lemon, a speck of cayenne pepper. Directions the same as for mayonnaise.

Plain Salad Dressing

Put in a saucepan a piece of butter the size of a walnut, one egg, one teaspoonful of made mustard, two of sugar, four tablespoonfuls of vinegar, cook all together until thick. After taking from the fire season with LeRoy salt and pepper.