French Dressing

4 tablespoons olive oil; 1 tablespoon vinegar; season to taste with pepper, salt and a little garlic. The bowl in which the dressing is to be made rubbed with garlic will give sufficient flavor.

Mayonnaise With Tomato Catsup

(Mrs. Howard A. Wrenn.)

For all vegetable salads, mix the regular Mayonnaise dressing with tomato catsup to taste.

Mayonnaise

Yolk of 1 egg; 1/2 teaspoon salt; dash of cayenne pepper; 1 cupful of salad oil; 1/2 teaspoonful of lemon juice. Let the oil and egg be very cold before using; also the plate must be on ice; let the yolk be entirely free from any white; add salt and pepper to egg and mix well, then add oil drop by drop. The success depends on adding the oil slowly at first. Spend half of the time in incorporating the first 2 spoonfuls of oil, after that it can be added a little faster. After it is thick alternate a few drops of vinegar with the oil. If mustard is liked add 1/4 teaspoonful of dry mustard with the salt at the beginning.

Mayonnaise Dressing

Yolk Of 1 Egg; Dessert Spoonful Vinegar; Dessert Spoonful lemon; salt and pepper to season; beat well together; add oil slowly at first, but not drop by drop.

Mrs. Jackson's Salad Dressing

1 teaspoon dry mustard; 1 teaspoon of salt (scant measure); 1 tablespoon of vinegar; beat with the yolks of 2 raw eggs; add 1/2 scant cup of butter or oil, a few drops at a time; the beaten whites of the eggs;1/2 cup of vinegar or lemon juice, beating well all the time; cook over boiling water until it thickens.

Fruit Salad Dressing

(M. B.)

1 cup of milk, warmed, into which put a tablespoon-ful of melted butter; 1 tablespoon of flour; a pinch of salt, red pepper and a little sugar; cook until thick and let cool; heat J pint of cream; add dressing and beat well. Mix with all kinds of fruit. Place whipped cream on top for garniture.

Salad Dressing

(Mrs. H. W. Boyd.)

Salad dressing without oil - to use on lettuce, potato salad and slaw: 2 eggs, well beaten, with 3 tablespoons of sugar; add to this scant 1/2 cup of vinegar; a good 1/2 cup of milk, and 1 tablespoon of butter; salt, pepper and mustard to taste. Cook in double boiler until thickens, stirring constantly; add milk, or better, cream, after mixture cools.

Salad Dressing

2 eggs; 1/4 teaspoon of mustard; 1 teaspoon salt; 2 tablespoons of sugar; 1 tablespoon of flour; butter the size of an egg; pinch of cayenne pepper; beat well together; add pint of milk; put on fire, stirring constantly till it boils; take off and thin with vinegar. For fruit salad, add whipped cream and sugar. .

Boiled Salad Dressng

(Mrs. T. R. Wyles.)

1 tablespoon butter; 1 teaspoon flour (heaping); 1/2 cup of vinegar (half water); 1 egg. Let the butter boil and add to it the flour; to this add vinegar also boiling; cook the mixture a few minutes; have the yolk of the egg well beaten and into it pour the boiling mixture; beat the whole then thoroughly. Season to taste when cold.