French Dressing

To 1/2 teasp salt add 1/4 teasp pepper, a few grains of cayenne, a very little mustard, 6 tablesp olive oil, and 3 to 6 tablesp lemon juice or vinegar, according to taste. Put together in the order named, adding the oil and vinegar gradually, and beating well, until all the ingredients are well combined. A little onion juice may be added, if liked.-[A. G., Mass.

Cream Dressing

Mix well together 1/2 cup each sour cream, sugar and vinegar, with a dash of salt, using a little more sugar if the cream and vinegar are very sour, or diluting the latter with a very little water. Nice for lettuce.-[E. L., Neb.

Cabbage Dressing

Boil together a few minutes 1/2 cup each sugar and vinegar, and 1/2 tablesp butter, then add 1 cup sour cream and 1 beaten egg, and boil a few minutes longer. Let get cold.-[L. P.,. 111.

Boiled Dressing

Mix well together and boil 5 minutes: 1 beaten egg, 1 level teasp each salt and mustard, 2 teasp sugar, 1 tablesp each butter and vinegar, and 1/2 cup sour cream.- [Mrs. E. A., N. H.

Piquant Dressing

Rub together 1/4 cup butter and 1 heaping tablesp flour, add 2 tablesp sugar, 1 teasp salt, 1/4 teasp each mustard and pepper, and a dash of cayenne pepper, and when creamy gradually add 1 cup warm vinegar, and cook slowly until it thickens. Will keep a long time. Nice for any salad.- [Mrs. W. A. M., O.

Egg Dressing

Mix together 2 tablesp sugar, 1 tablesp cornstarch, 1 1/2 teasp mustard and 1/2 teasp salt. Heat 1 pt milk to the boiling point, add 2 tablesp butter, stir in 2 beaten eggs with the above dry ingredients, and lastly add 1 cup vinegar. Beat and stir well to prevent curdling while cooking. Will thicken like custard. When cold put in glass fruit jar.-[Mrs. M. M., Wis.

Mustard Dressing

Mix well 1 cup sugar, 3/4 cup flour, 1 teasp salt, and 1/2 lb mustard. Rub to a smooth paste with a little cold vinegar, then add gradually the remainder of 3 pts vinegar, heated to boiling point, and cook 5 minutes. Should be the consistency of thick cream.-[L. P., Neb.

Mayonnaise Dressing

Mix together 1/2 teasp each salt and mustard and 1 teasp powdered sugar, add the raw yolks of 2 eggs, and 1/2 teasp vinegar, then, drop by drop, 3/4 cup olive oil, stirring vigorously, and as the mixture thickens, add gradually, alternating with the oil, 1 tablesp each vinegar and lemon juice. Have all ingredients cold and beat the mixture constantly.-[Mrs. D. W. R., Mich.

Boiled Mayonnaise

Beat 2 raw eggs, add 2 tablesp each sugar and butter, 1/2 teasp mustard, 1/4 teasp salt, a little white pepper, and 8 tablesp vinegar. Boil until it thickens, stirring constantly. Nice for vegetable salad. For fruit salad use more sugar and dilute the vinegar with water. Thin with cream when ready to use. Adding whipped cream makes it nice and fluffy.-[Mrs. J. W. Van B., Wis.