Boiled Dressing

1/2 tablespoon salt 1 teaspoon mustard I 1/2 tablespoons sugar Few grains cayenne 1/2 tablespoon flour

Yolks 2 eggs I 1/2 tablespoons melted fat 3/4 cup milk 1/4 cup vinegar

Melt the butter. Add the dry ingredients mixed together. Add the milk and stir till it boils. Pour this over the yolks of the eggs slightly beaten, and return to the fire until it thickens. Add the vinegar hot very slowly. Strain and cool.

French Dressing

1 tablespoon vinegar 3 tablespoons olive oil 1/4 teaspoon onion juice

1/8 teaspoon pepper 1/4 teaspoon salt

Put the vinegar in a cold or iced cup and add the salt, pepper, and onion juice. Then add gradually - stirring meantime - the olive oil.

Caldfornia Mayonnaise With Corn Oil, Mazola, Or Any Other Oil

4 tablespoons flour 2 tablespoons oil 4 1/2 tablespoons vinegar or other acid

1 cup water 2 1/2 teaspoons salt 1/8 teaspoon cayenne

Bring to boiling point and boil 5 minutes. Cool, add 1 egg slightly beaten, then 1 cup corn oil gradually, beating well while oil is being taken up.

Makes one and one half pints.

Mayonnaise Dressing

2 egg-yolks I 1/2 to 2 cups olive oil

2 tablespoons vinegar 2 tablespoons lemon juice

1 teaspoon mustard I teaspoon salt 1/16 teaspoon paprika

Beat the yolk of the egg, add the cold oil drop by drop, beating continually, until thick, then add vinegar and lemon juice until thin. Again add oil until thick, and thin as before. Repeat this operation until the oil has been added and dressing is thick. Mix together the mustard, salt, and pepper, and stir into the oil and egg. Whipped cream may be added just before serving.

If the dressing is to be made on a warm day or in a very warm room, have the ingredients and utensils ice cold. While making the dressing have the bowl surrounded by ice water.

Cream Salad Dressing

Individual recipe

1/8 teaspoon dry mustard 1/4 teaspoon salt Speck cayenne

1 teaspoon sugar

1 rounding tablespoon egg

1 tablespoon hot vinegar

2 tablespoons cream, sweet or sour 3/4 teaspoon butter

Large recipe

1 teaspoon

2 teaspoons 1/16 teaspoon

2 to 4 tablespoons 3 whole or 7 yolks (1/2 cup) 1/2 cup

1 cup

2 tablespoons

Mix the dry ingredients, add the egg, hot vinegar, and cream in order given. Put mixture in a double boiler and stir constantly until thick; any slight curdling may be made smooth by the use of the Dover egg-beater. To stop further cooking put the saucepan in cold water. Stir the butter into the dressing just as it comes from the fire.

Boiled Dressing For Fruit Salad

Juice 1 lemon Juice I orange 1/2 teaspoon salt

1/4 cup sugar 1 egg, well beaten

Boil over water just a few minutes. When cold add an equal amount of whipped cream.

Russian Salad Dressing

3 tablespoons mayonnaise 2 teaspoons tarragon vinegar

2 teaspoons horse-radish

1 teaspoon powdered sugar Salt, paprika, and pepper to taste

Add 3 or 4 tablespoons of whipped cream. Mix thoroughly, then add 3 or 4 tablespoons of chili sauce and mix all well together once more.