For this she used 1 pint of sour cream, 1-1/2 tablespoonfuls of flour, 1-1/2 tablespoonfuls of mustard (pulverized dry mustard), 3 eggs, 1/4 cup butter (or 1/4 cup of olive oil may be used instead, if liked), 1/2 cup good sour vinegar, 1/2 teaspoonful of black pepper and a pinch of red pepper (cayenne), salt to taste, 1/2 teaspoonful of sugar.  Place in a bowl the 1-1/2 tablespoonfuls of flour with the same quantity of mustard; mix smoothly with a little of the sour cream.  Then add the eggs, beaten in one at a time, or use, instead, the yolks of five eggs.  When using the whites for angel cake or any white cake Aunt Sarah usually made salad dressing from the remaining yolks of eggs.  Add the sour cream and vinegar, salt and pepper.  Mix all well together and strain through a fine sieve and cook in a double boiler over hot water until a creamy consistency.  Pour in glass jars.  This dressing will keep well on ice or in a cool place for two weeks.  If too thick, thin with a little vinegar, water or milk when using it.  About 3/4 of a cup of this dressing was used for mixing with 1 cup of the meat of cold, cooked chicken in making chicken salad.  The white meat of chicken was cut in dice and 3/4 cup of celery was also cut in small pieces, a couple of hard boiled eggs, cut in dice, were added and the whole was carefully mixed with the salad dressing.  Cold boiled veal or pork may be used instead of chicken for salad.  Potato salad was sometimes prepared by using a small quantity of this dressing, adding, also, minced onion, parsley and celery.  Hot slaw was prepared by heating a couple of tablespoonfuls of the salad dressing and mixing with shredded cabbage.  Or use as a dressing for lettuce when not served “Au Natural” with olive oil and vinegar at the table.

Should very thick, sour cream be used in making “Aunt Sarah’s salad dressing,” use a mixture of sour cream and sweet milk, instead of all sour cream.

“DUTCH” CUCUMBER SALAD

Thinly slice one large green cucumber and one medium-sized onion (if liked).  Sprinkle over about one teaspoonful of salt.  Allow to stand a short time, then place in a piece of cheese-cloth and squeeze out all the moisture possible.  Place cucumbers, when drained, in the dish in which they are to be served, add a couple tablespoonfuls of sour vinegar, mix well.  Then pour over enough thick sour cream to half cover and a dust of pepper.  Cucumbers are considered less unwholesome, prepared in this manner.

CARROT SALAD

Aunt Sarah pared and cut 1-1/2 cups of uncooked carrots in thin strips, not much larger than common match sticks, and cooked in salted water until tender.  When drained, pour over them a couple of tablespoonfuls of vinegar.  Allowed to stand until cold.  When ready to prepare the salad she drained off vinegar remaining.  Lined a salad bowl with lettuce leaves or parsley, placed inside this a border of halved or sliced cold hard-boiled eggs; mixed the carrots lightly with salad dressing, placed them in the centre of the bowl and served ice cold.  This is a particularly delicious, as well as an appetizing looking, salad.  I have never eaten this elsewhere than at Aunt Sarah’s home.