Mayonnaise Dressing No. 1

Success in making a Mayonnaise Dressing generally depends upon all the ingredients being of the same temperature.

2 egg yolks 1 teaspoon salt ¼ teaspoon cayenne 1 teaspoon mustard.

1 tablespoon vinegar 1 tablespoon lemon juice 1 cup olive oil ¼ teaspoon paprika.

Mix salt, cayenne, mustard and paprika. Beat yolks well, and add to seasonings; beat until mixture is thick, adding olive oil, drop by drop, for the first four tablespoons, then more rapidly until oil is used, thinning as needed with lemon juice and vinegar.

Mayonnaise Dressing No. 2

Yolks of two hard-cooked eggs 1 teaspoon salt.

I teaspoon mustard.

1½ cups olive oil.

¼ teaspoon paprika few grains cayenne 1 tablespoon vinegar 1 tablespoon lemon juice 1 raw egg yolk.

Mash hard-cooked yolks; add raw yolk, salt, mustard, paprika and cayenne. Stir until well blended; beat while adding four tablespoons oil, drop by drop, then the remainder by teaspoonfuls, thinning by adding lemon juice and vinegar as the mixture becomes too thick to handle.

Mayonnaise Dressing No. 3

Use same ingredients as Mayonnaise Dressing No. 2, omitting yolk of raw egg, and using one whole egg.

Mayonnaise Cream Dressing

Add one half cup cream beaten until stiff to Mayonnaise Dressing No. 1.

Butter Salad Dressing

¼ cup butter.

2 tablespoons flour.

2 teaspoons salt.

2 teaspoons mustard.

Few grains cayenne 1 cup milk ½ cup vinegar 3 eggs.

Melt butter; add flour, mustard, salt, cayenne and milk. Cook in double boiler five minutes. Pour on to the beaten eggs; add vinegar, and cook in double boiler until mixture thickens.

French Dressing No. 1

1½ teaspoons salt ⅛ teaspoon pepper few grains cayenne.

⅛ teaspoon paprika.

6 tablespoons oil.

3 tablespoons vinegar.

Rub bowl with onion; mix salt, pepper, cayenne; add paprika, oil and vinegar. Stir with a piece of ice.

French Dressing No. 2

½ teaspoon mustard 1 teaspoon salt ¼ teaspoon paprika.

Few grains cayenne.

½ teaspoon finely minced onion.

6 tablespoons oil.

2 tablespoons vinegar.

Mix onion, salt, mustard, paprika and cayenne. Mash until of a creamy consistency; add oil and vinegar alternately, beating all the time.

French Dressing No. 3

1 teaspoon mustard 1 teaspoon salt ¼ teaspoon paprika.

Few grams cayenne.

3 tablespoons lemon juice.

6 tablespoons oil.

Mix the dry ingredients; add lemon juice and oil alternately, and beat until quite thick.

Cream Dressing

3 egg yolks hard cooked 1 teaspoon salt ⅛ teaspoon cayenne.

1 teaspoon mustard.

2 tablespoons vinegar 1½ cups thick cream.

Mash the yolks; add salt, vinegar and mustard. Beat the cream until stiff; add the beaten cream, little at a time, to the egg mixture; when stiff, add cayenne.

Boiled Dressing

3 tablespoons butter.

1 teaspoon salt.

1 teaspoon mustard.

½ teaspoon paprika 1 cup milk 3 egg yolks.

¼ cup hot vinegar.

Cream butter; add seasonings and hot milk; pour on to the egg yolks. Cook in double boiler until thick; add vinegar, strain, and serve.

Boiled Cream Dressing

¼ cup butter 1 teaspoon salt 1 teaspoon mustard 1 teaspoon paprika.

3 egg yolks 2 tablespoons flour ¼ cup vinegar 1 cup cream.

Melt butter; add flour, seasonings, egg and vinegar; cook until thick; add beaten cream. Beat well, chill, and serve.

Boiled Salad Dressing

3 eggs.

1 tablespoon oil.

1 tablespoon salt.

½ tablespoon mustard 1¼ cups milk 3/4 cup vinegar.

Beat eggs slightly; add gradually oil, salt and mustard; when smooth, add vinegar, then milk. Cook in double boiler, stirring constantly until mixture thickens.

Horse-Radish Cream Dressing

4 tablespoons grated horse-radish.

1 teaspoon salt.

2 tablespoons vinegar.

¼ teaspoon paprika few grains cayenne ¼ cup cream.

Beat cream until stiff; add remaining ingredients and serve.

Horse-Radish Cream Dressing No. 2

¼ cup grated horse-radish.

2 tablespoons lemon juice.

2 tablespoons vinegar.

1 teaspoon Worcestershire Sauce.

1 teaspoon salt ½ teaspoon mustard ½ teaspoon paprika 1 cup cream.

Beat cream until stiff. Add remaining ingredients, and serve.