French Dressing

1/2 teaspoon salt 1/2 teaspoon paprika.

1 tablespoon vinegar 3 tablespoons olive oil.

Mix ingredients and stir until well blended.

Mildred Hadley Baker, Evanston, Ill. Northwestern University.

Salad Dressing (Boiled)

1 tablespoon mustard 4 tablespoons flour 6 tablespoons sugar 1 teaspoon salt.

1/4 teaspoon white pepper.

1/2 cup vinegar.

2 eggs.

1 3/4 cups hot milk.

Mix dry ingredients in order given, add vinegar, beaten eggs and milk. Cook in double boiler until thick. When ready to use, thin with cream. Marguerite Rickert Jones, St. Louis, Mo.

University of Wisconsin.

Salad Dressing

2 cups sour milk or cream 4 eggs.

1 tablespoon sugar to 1 cup cream.

1 teaspoon mustard 1 teaspoon salt 1 teaspoon pepper.

Beat eggs and cream. Cook in double boiler until thick. Remove from fire, cool and add 1/4 cup vinegar to every cup sour cream used, Genevieve Betts, Seattle, Wash. University of Washington.

One Minute Salad Dressing (Uncooked)

2 eggs.

1/2 cup melted butter.

Salt.

1 teaspoon dry mustard 1 can Leder or Eagle Brand condensed milk.

1 cup vinegar.

Directions: Beat eggs well, add butter, salt, mustard, milk, and then vinegar. Beat well. LaBeryl Smart, Detroit, Mich.

University of Michigan.

Roquefort Cheese Dressing (For Salads)

6 tablespoons olive oil 3 tablespoons vinegar or lemon juice.

1/2 teaspoon salt 1/2 teaspoon paprika 1 tablespoon finely chopped Roquefort cheese.

Stir well. or pour ingredients into a bottle, cork, and shake well. The proportions of oil and vinegar may be reversed if desired.

Marguerite Rickert Jones, St. Louis, Mo. University of Wisconsin.

Sweet Cream Dressing

1 egg.

6 tablespoons sugar.

1 tablespoon butter.

3 tablespoons of sweet milk.

Juice of one-half lemon.

Add sugar to egg and whip until thoroughly mixed. Add lemon juice, butter, and sweet milk. Cook in double boiler, stir constantly until thick. Cool. Serve with any salad.

Ruth Cook, Poplar Bluff, Mo. University of Missouri.

Pineapple Salad Dressing (For Fruit Salad)

1 1/2 tablespoons butter.

1/2 cup sugar.

1 tablespoon flour.

2 eggs.

Pineapple juice.

1/2 pint whipping cream.

Cream butter and sugar, add flour and the beaten eggs. Heat juice of one large can sliced pineapple and add to above mixture. Cook until thick (about three minutes over flame - longer in double boiler). Cool and add whipped cream. This makes dressing enough for salad for twelve people.

Virginia Green, Berkeley, Calif. University of California.

Fruit Salad Dressing

1/4 cup pineapple juice 1/4 cup orange juice Juice of 1/2 lemon 1/4 cup sugar.

1 tablespoon flour 3 tablespoons water 1 egg 1/2 cup whipped cream.

Scald fruit juices, mix sugar, flour and water to paste. Add beaten egg, stir in juice. Cook in double boiler until thick. When ready to use add whipped cream. Serves ten or twelve.

Helen Bayne, Bloomington, Ill. Illinois Wesleyan University.