Improved Mayonnaise Dressing

4 large eggs 1/3 cup lemon juice

1/3 cup oil 1 teaspn. salt

Beat all the ingredients in the inner cup of a double boiler just enough to blend well. Put into the outer boiler containing warm (not hot) water, set over fire, stir with a wooden spoon continuously, taking the inner boiler out occasionally and stirring well if there is danger of cooking too rapidly. When the dressing begins to thicken, remove at once from the fire and set in a dish of cold water which was all ready, stirring until partially cooled. Strain through a wire strainer.

The recipe for this dressing (with some unhygienic adjuncts) was given to me in the early days of my work by a lady to whom a famous chef had given it as a special favor; and to my mind its value is unequalled. It has not an excess of oil like the regular mayonnaise, is easily and quickly made and will keep well in a cool place, covered. I sometimes use 1/2 cup of oil and 1/4 cup of lemon juice, and sometimes just the reverse, according to what I am using it over and the tastes of the people for whom I am preparing it. Three eggs will do very well if one needs to economize in eggs. 1/4 cup of cream, whipped, may be added just before serving for Cream Improved Mayonnaise.

Butter Dressing

Use melted butter and less salt in improved mayonnaise dressing.

Boiled Salad Dressing-Large quantity

8-10 eggs 1 cup lemon juice

1 1/2 cup oil 2-3 teaspns. salt

Follow directions for improved mayonnaise dressing.

No Oil Dressing

yolks of 2 eggs 2 tablespns. lemon juice

1 level teaspn. salt whites of 2 eggs

Beat yolks, add salt and lemon juice, cook over hot water, cool; add stiffly-beaten whites of eggs when ready to serve.

Sour Cream Dressing

Especially good plain on lettuce, and with flavorings for chopped cabbage.

1 egg 2 tablespns. lemon juice

1/2 cup sour cream 1 tablespn. water

1/2 - 3/4 teaspn. salt

Beat egg slightly, add cream, cook the same as boiled custard, cool, add water, salt and lemon juice. When desired, water and lemon juice may be flavored according to directions p. 28.

Sweet or Sour Milk Dressing

Substitute sweet or sour milk and 1 tablespn. of oil or butter for sour cream in preceding recipe. Omit water and use 2 eggs if desired very stiff.

Almond Butter Dressing

Add 2 tablespns. of sugar to the nut dressing made with almond butter and you have one of the most delightful fruit salad dressings.

Olive Dressing

Make "No Oil" dressing with 1 1/2 only, tablespn. lemon juice and just before serving sprinkle over it two tablespns. coarse chopped ripe olives.

Tomato Dressing

Excellent on apples, string beans, celery, cabbage and lettuce, on peas croquettes, and for decorating.

3 large eggs 1/4 cup oil

3/4 cup thick tomato pulp 3 tablespns. lemon juice

1-1 1/2 teaspn. salt

Drain juice from stewed tomatoes, rub pulp through strainer or fine colander, combine with other ingredients and cook as improved mayonnaise dressing.

Orange Dressing

For suitable fruit salads.

1 - 1 1/2 cup sugar 2/3 cup orange juice

1 cup water 5-6 tablespns. lemon juice

Boil sugar and water to syrup; cool, add orange and lemon juice, strain. If desired, flavor with oil of orange.

Boiled Dressing with Cornstarch

I insert this dressing with many apologies for the cornstarch, which as we know, is entirely out of place in a salad dressing, and trust that it will be used in emergencies only when eggs are very scarce.

2 cups water 2 teaspns. salt 1/2 cup corn starch 3 eggs or 4 yolks

1/2 cup lemon juice

Boil salt and water, add the cornstarch which has been stirred smooth with cold water; boil up, add beaten eggs and lemon juice; beat well, cool.