French Dressing

Put 1/4 teaspoon salt, 1/8 teaspoon paprika, in a small bowl; add 4 tablespoons olive oil slowly, stirring constantly; add 2 tablespoons lemon juice, drop by drop; continue beating until all is used; chill. Just before serving beat again thoroughly. - Mrs. Wm. C. Adams.

Dressing For Apple Salad

Two tablespoonfuls sugar; 4 tablespoonfuls of lemon juice; 1 cup of cream; 1 egg, well beaten. Warm cream and sugar together, pour over egg; add lemon juice last. - Mrs. Edward Fiedler.

Honey Salad Dressing

Beat together 3 tablespoonfuls of olive oil, 2 tablespoonfuls of honey, 1 tablespoonful of lemon juice and a few grains of salt. Use at once. - Mrs. Lee.

Dressing For Slaw

Yolks of 3 eggs; 2 teaspoons sugar (more if desired); 1/4 teaspoon mustard; 1/2 cup vinegar (scant); 1/2 cup cream (sweet or sour); butter size of egg. Cook until thick. Fine. - Mrs. Paul Springer.

Horseradish Sauce

Two tablespoons butter; 2 tablespoons flour'; lemon juice, 1 lemon; 1 1/2 cups milk; salt; yolks of 2 eggs; 2 tablespoons grated horseradish. Blend butter and flour, add milk; stir until boiling; season with salt and pepper just before serving and add yolks and horseradish. - Mrs. Jaeger.

Mayonnaise Dressing

One teaspoon mustard; 1 teaspoon salt; 1 teaspoon powdered sugar; few grains cayenne; yolks 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, at first drop by drop, and stir constantly; as the mixture thickens, thin with vinegar or lemon juice; add oil, and vinegar or lemon juice alternately, until all is used, stirring or beating constantly. Keep in a cool place. - Sina Cochran, Kirksville, Mo.

Olive Oil Dressing

One egg yolk; 1 tablespoon of cold water; 2 tablespoons of lemon juice. Season with salt, red pepper and mustard. Add olive oil and beat with an egg beater until stiff. - Mrs. J. H. Nau.

Mayonnaise Dressing

Four eggs, yolks; 1 cup sugar; 1/2 cup vinegar; 1/2 cup sour cream; 1 tablespoon flour; 1 teaspoon mustard; few grains of cayenne; few grains of salt. This makes 1 pint. You can use two whole eggs in preference to the yolks of 4 and it will be just as smooth. - Mrs. Harry Walcutt.

Oil Dressing

Beat up carefully yellows of 5 eggs; add Wesson's Snowdrift oil or olive oil, drop at a time, beating rapidly. When dressing commences to thicken, add larger quantities of oil. Flavor with lemon, salt, paprika and horseradish. - Mrs. Margaret Parry Hast.

Roquefort Cheese Dressing

One-quarter cup Roquefort cheese; 1/4 cup olive oil; 2 tablespoon-fuls of vinegar; 1/2 teaspoonful of salt; 1/8 teaspoonful of pepper; paprika. Beat cheese until creamy, gradually working in oil, seasonings, and lastly the vinegar. Serve at once. - Mrs. John D. Coss.

Salad Dressing

Two eggs; 3 tablespoons flour; 3 tablespoons sugar; 1 tablespoon salt; 1 tablespoon mustard; 1 cup sour milk; 1 cup weak vinegar; add whites of eggs after it starts to thicken. - Mrs. E. P. Gerhold.

Salad Dressing

Into 1 tablespoon melted butter stir 2 well beaten eggs and juice of 1 lemon; cook until thick. Thin with cream and season with salt and white pepper. - Mrs. J. Van R. Gardner.

Salad Dressing

Take 1/4 teaspoonful of salt, 1/2 cup of sugar; 1 heaping table-spoonful of flour; yolks of 2 eggs, beat thoroughly; add 1 pint of sweet milk; cook in a double boiler until thick; add butter the size of an egg and thin with vinegar to the desired consistency and taste. If used for vegetable salad, add pepper and mustard to suit. - Mrs. W. T. Eaton.

Mayonnaise

Beat 1 egg, adding 4 tablespoonfuls of mild vinegar; 2 teaspoons sugar; (1/2 teaspoonful of mustard, if desired). Stir over the fire until it thickens, beating constantly; add salt and tablespoonful of butter. Beat until cold. - Emily Wilkinson.

Salad Dressing

Yolks of 2 eggs; 1/2 cup vinegar; 1/2 cup water; 1 tablespoon mustard; 1 teaspoon salt; 1/3 teaspoon white pepper; 1 tablespoon flour; boil until thickens. Tested. - C. B.