Cream Salad Dressing.

Yelks of 2 eggs (beaten), pepper and salt, I tablespoon of vinegar, 1 tablespoon of butter, 1 teaspoon of mustard, 2 tea-spoons of sugar. Mix in a bowl and set it in a pan of boiling water; stir until it thickens, and beat well after it comes off the fire. Just before using, stir in 1/2 cup of whipped cream.

Hot Cream Dressing.

This dressing is used for croquettes, oysters, fish, and any meat that requires a white sauce. Bring to a boil 1 pint of milk; cream together 1 tablespoon of butter and 2 tablespoons of flour. When the milk is hot, pour it slowly over the butter and flour, and beat well. Let it thicken to the consistencv de-sired, as different dishes require different sauces, and you will have to judge how much cooking it requires for each one.

Salad Dressing.

Put 7 tablespoons of water and 7 tablespoons of vinegar on to boil, and pour it over 2 well-beaten eggs; add 1 teaspoon of sugar, 1 tablespoon of butter, pepper and salt to taste. Return to the fire and cook until thick. This can be used for lettuce or as a dressing for potatoes.

Slaw Dressing.

Half pint of milk, 1/2 pint of vinegar, 1 tablespoon of sugar, 3 eggs (beaten), 2 tablespoons of butter, 1 teaspoon of mustard, pepper and salt. Mix all together, and cook until thick as custard.

Slaw Dressing without Milk.

One cup of vinegar, 1 cup of sugar, 2 eggs (whites and yelks), 1 tablespoon of mustard. Beat sugar and eggs and boil the vinegar, and while hot pour over the egg mixture. Thicken and set away to cool.

Mayonnaise Dressing.

Work together the yelks of 6 eggs and 1/2 teacup of mustard; add slowly 1 1/2 teacups of olive oil, mixing well. Stir in enough salt to thicken it, and then add 6 tablespoons of vinegar. Just before using add 2 tablespoons of cream.

French Dressing.

One saltspoon of salt, 1/2 saltspoon of pepper, 3 to 5 tablespoons of olive oil, 1 tablespoon of vinegar. Put salt, pepper and vinegar in a bowl, and mix slowly with it the oil, stirring constantly the same way until the dressing has become ropy. Add a little onion juice, if that flavor is not objectionable.

Tartare Sauce.

Take a rich mayonnaise and add to it chopped olives, gherkins, capers, parsley and onion. Mix and set on ice until ready to use.

Cooked Dressing.

Three eggs, 2 teaspoons of salt, 1 teaspoon of paprika or 1/4 saltspoon cayenne, 2 tablespoons of oil or melted butter, 1 cup of milk, 1/2 cup of vinegar. Beat yelks until light. Add seasoning to vinegar and bring to a boil. Scald milk and pour over the beaten yelks. Add vinegar and cook all until thick. Add oil and whites of eggs, well beaten, and whip the mixture until creamy.