Cream Dressing

1 teaspoonful salt

1/4 teaspoonful unmixed mustard

2 teaspoonfuls sugar Yolks of 4 eggs

1/2 cup melted butter

1/2 cup vinegar

2 teaspoonfuls lemon juice

A few grains of red pepper

Mix well in the order given, and cook in a double boiler until it begins to thicken, stirring continually. Just before using, add 1 cup sweet whipped cream.

Mrs. M. A. Lawrence,

Gunnison, Colorado.

Delicious Salad Dressing

One cup boiling water, 1/4 cup vinegar and lemon juice mixed. When this boils, stir in 2 tablespoons flour rubbed to a paste with 2 tablespoonfuls olive oil. Stir and cook for 5 minutes. Remove from the stove, pour over the well beaten yolks of 2 eggs, stir and mix thoroughly, then put away to cool, stirring occasionally. When cool but not cold, add 1/2 cup olive oil, a little at a time.

If olive oil is not liked, melted butter may be substituted. When using, whipped cream may be added. For fruit salad add a little sugar.

French Salad Dressing

Mix 2/3 teaspoonful salt 1/8 teaspoon pepper

5 tablespoons olive oil 2 1/2 tablespoons vinegar

When using for a cheese salad, add a few drops of

One cup means 1-2 pint. Cup, tablespoon and teaspoon all mean level measurements.

onion juice. Beat all together until ingredients are thoroughly blended.

Mayonnaise Dressing Put the yolks of 2 eggs in a bowl, and beat. Add 1/4 teaspoonful salt, and add gradually, drop by drop, 1 gill olive oil, a few drops of vinegar, and continue adding the oil until you have the desired quantity of mayonnaise. Beat in a few grains of red pepper. Allow about 1 tablespoonful of vinegar to 1 gill of oil. If a lighter color is desired, allow a few drops of lemon juice. Mrs. S. T. Rorer,

Sweet Salad Dressing

Yolks of 2 eggs Beat well, add 1/4 cup vinegar

1/4 cup sugar

Cook in double boiler, and when using, add cream, either whipped or unwhipped,

Mrs. R. M. Clark,

Los Angeles, Calif.