Chopped nuts may be sprinkled over the salad.

CONDENSED MILK SALAD DRESSING

Beat
  1 egg until thick and lemon colored, and add
  1/2 teaspoon mustard
  1/2 teaspoon salt
  1/4 teaspoon pepper and
  1/2 teaspoon paprika, then add
  1/3 cup vinegar
  1/3 cup condensed milk and
  1/4 cup melted butter.  Beat thoroughly, but do not cook.  Chill before
serving.

CHOCOLATE FLOAT

Put
  2 tablespoons chocolate syrup in tall glass and fill with
  Ice-cold rich milk.  Shake thoroughly, add a
  Spoonful of frozen chocolate and serve immediately.

CHOCOLATE SYRUP

Melt
  2 squares unsweetened chocolate over boiling water, add
  2/3 cup sugar and
  Few grains salt and stir until well mixed.  Pour on gradually
  3/4 cup boiling water and stir until smooth.  Boil 5 minutes, cool,
turn into a jar and keep in ice box or cold place.  Four times this
amount may be made and kept on hand for use with hot or iced milk.

FROZEN CHOCOLATE

Put in double boiler
  1 pint milk and 1 1/4 squares chocolate.  When milk is scalded and chocolate melted
pour gradually onto
  3/4 cup sugar, mixed with
  1 egg yolk and
  Few grains salt.  Return to double boiler and cook and stir for
1 minute.  Chill, and just before freezing add
  1/2 cup cream, beaten stiff, and
  1/2 tablespoon vanilla.  Freeze, using three parts ice to one part salt.

COCOANUT CAKES

Mix thoroughly
  2 1/2 cups shredded cocoanut
  2/3 cup condensed milk and
  1 teaspoon vanilla.  Beat
  2 egg whites until stiff, combine mixtures, shape into cakes, using
a knife and spoon, and allowing 1 rounding tablespoon mixture to each
cake.  Place on greased tin sheets 1 inch apart.  Bake in moderate
oven or at 350 degrees F. for 20 minutes.

ORANGE OPERA FUDGE

Cover
  1/2 cup shelled almonds with
  Boiling water, boil 1 minute; drain, cover with
  Cold water, remove skins and roast in hot oven until delicately brown,
then chop them.  Put in saucepan
  1 1/3 cups sugar
  1/2 tablespoon white corn syrup and
  3/4 cup cream.  Cook to 236 degrees F. or until a soft ball is formed in
cold water, stirring constantly to prevent burning.  Pour out onto marble
slab or large platter which has been wiped with cheesecloth wrung out
of cold water.  When cool add grated rind of
  1/2 orange, bit of
  Orange color paste, if convenient, and
  Few grains salt.  Work with broad spatula until candy begins to get firm,
add chopped almonds and pack into greased tin or between bars.  Cut in
cubes for serving.