French Dressing

Remove skin from banana; scrape, and cut in quarters (lengthwise), and thirds (crosswise), and roll in peanuts, finely chopped. Pare oranges, cut in slices (crosswise); stamp out center, and insert a piece of banana through each slice. Arrange on bed of lettuce, and serve with French dressing.

Gladys Duvall, Corvallis, Ore.

Oregon Agricultural College.

Mayonnaise Dressing

1 teaspoon mustard 1 teaspoon salt 1 teaspoon powdered sugar Sprinkle of cayenne pepper or paprika.

Yolks of 2 eggs 2 tablespoons lemon juice 2 tablespoons vinegar 1 1/2 cups olive oil.

Mix dry ingredients, add egg yolks and when well mixed, add 1/2 teaspoon vinegar. Add oil gradually (drop by drop), beating constantly. As mixture thickens, thin with vinegar or lemon juice. Add oil and vinegar alternately, until all is used, beating constantly. Note: Dressing will separate if oil is added too rapidly. A smooth consistency may be restored by taking another egg yolk and slowly adding curdled mixture to it or by adding the curdled mixture very slowly to ice water (one teaspoon to one tablespoon - depending on degree of separation of dressing). Any salad oil may be substituted for olive oil.

Lucile Robertson, Evanston, Ill. University of Wisconsin.

Thousand Island Salad Dressing

2 egg yolks.

1 pint salad or olive oil Small bottle olives.

2 canned red pimentos 2 hard boiled eggs.

2 blades chives or a little onion juice Vinegar Salt Paprika.

Put egg yolks in bowl and beat with either fork or egg beater. 1 hen add oil a few drops at a time beating constantly. When all the oil is used this mixture should be very thick. Then add vinegar to the consistency of whipped cream. Add salt and paprika to taste. Then add other ingredients - olives, pimentos, eggs and chives, all chopped very fine.

Bernice Grantham, Chicago, Ill. Northwestern University.

Popular "Cooked" Mayonnaise

Make a white sauce of one cupful water, 1/3 cupful flour, one table-spoonful salad oil. Cook thoroughly (about thirty minutes) in a double boiler. Place in a bowl.

1 egg or 2 egg yolks 1 teaspoonful salt.

1 teaspoonful mustard 1/8 teaspoonful paprika.

Mix the seasonings thoroughly with the egg yolks. Add 1/4 cupful of vinegar slowly to the mixture. Pour one cupful of oil over this mixture; do not stir. Then pour the hot white sauce over this mixture. Beat with an egg beater or wire whisk for three to five minutes. Serve as you would the regular mayonnaise. Note: Two tablespoonfuls of lemon juice and two tablespoonfuls of cider vinegar may be substituted for the 1/4 cup of vinegar.

Lucile Robertson, Evanston, Ill. University of Wisconsin.

Egyptian Salad Dressing

1 cup cooked salad dressing 1/2 cup olive oil.

1/2 cup Heinz chili sauce.

2 or 3 tablespoons chopped green peppers.

I hard cooked egg, diced or sliced Dash of paprika.

Add olive oil gradually to cooked dressing; then add chili sauce, peppers, egg and paprika. A good dressing for head lettuce and serves from four to six persons.

Carro Buchanan Musberger, Minneapolis, Minn.

University of Wisconsin.