Mayonnaise Dressing No. 1 - The following recipe is that of a French chef. The dressing may be used for any kind of salad. It will keep for weeks in a cool place.

Beat the yolks of twelve eggs very light. Add one cupful of sugar, one quart of cream, one tablespoonful each of salt, pepper and ground mustard, a pinch of cayenne, one table-spoonful of flour rubbed smooth with a little of the cream, one-half cupful of butter and one quart of vinegar. Heat slowly until it reaches the boiling point, stirring constantly. Place in jars. The white of the eggs may be used for making an angel food cake.

Mayonnaise Dressing No. 2 - One tablespoonful of sugar; one tablespoonful of flour; one-half tablespoonful of mustard; one-half teaspoonful of salt; two eggs, well beaten, and one teaspoonful of butter. Add one cupful of vinegar and heat until it thickens, stirring all the time. When used, thin with cream or vinegar.