Orange French Dressing

Let orange juice stand for a few moments with thin shavings from the outside of the rind in it, strain and combine with the salt and oil as above, using equal quantities of oil and orange juice or only 1/2 as much of the juice. Serve over sliced apples or tomatoes.

Grape French Dressing

Equal quantities of grape and lemon juice with salt and a small proportion of oil. Delightful over apples, oranges, grape fruit, pears or peaches, or suitable combinations of the same.

Honey French Dressing

Use equal quantities of lemon juice and honey or three or four times as much lemon juice as of honey, with oil and a trifle of salt, over lettuce or suitable fruits. Honey and lemon juice without the oil may be used by those who prefer it.

Nut French Dressing

Add water to any preferred nut butter until of the desired consistency; then salt and lemon juice according to the ingredients of the salad. Butter from either Brazil, almond or pine nuts is good. Raw pine nuts have much the flavor of cheese. If unroasted peanut butter is used, the flavor of onion or garlic or both is an improvement.

Salad Entrée Dressing

1 tablespn. chopped parsley 3/4 - 1 teaspn. celery salt

3/4 tablespn. chopped onion 1/2 cup olive oil

3/4 - 1 teaspn. salt 1/3 cup lemon juice

Mix dry ingredients, add oil, then lemon juice slowly, stirring.

English Salad Dressing

1 1/2 - 2 tablespns. sugar

1 tablespn. oil

2 tablespns. lemon juice

1/4 teaspn. salt 1 tablespn. shredded fresh mint, or 1/4 teaspn. powdered dry mint

Lemonade Dressing

For lettuce and many fruits.

1 tablespn. each of lemon juice and water to each slightly rounded tablespn. of sugar. Stir until sugar is dissolved. For juicy fruits, use lemon juice and sugar only.

Tarragon Dressing

For fruits.

1 teaspn. chopped tarragon to each half cup of lemonade dressing.

Orange Dressing 2

3/4 cup orange juice 3 tablespns. sugar

1/4 cup lemon juice rind of 1/8 of an orange

Cut thin slices from the yellow part of the rind; let stand with the other ingredients for 15 m. Strain and pour over fruit. Omit rind for strawberries, pineapple and such other fruits as it will not harmonize with.

Raspberry Juice Dressing

Add sugar flavored with oil of orange, with lemon juice, to rich red raspberry juice, the proportions depending upon the sweetness of the raspberry juice. Serve over apple or apple and orange.

Quick Cream Dressing-Sweet

5 tablespns. cream 1 1/2 tablespn. sugar

1/2 teaspn. salt lemon juice to thicken, perhaps about 1 tablespn.

Mix cream, sugar and salt, add lemon juice slowly, stirring until dressing is thick, and be sure to stop when it is thick.

Whipped Cream Dressing

For shredded lettuce, chopped cabbage or cooked beets, and some fruits.

3 tablespns. lemon juice 1/8 teaspn. salt

2 tablespns. sugar 1/4 - 1/3 cup of cream

Whip cream sugar and salt together, chop lemon juice in lightly.

Sour Cream Dressing 2

1/2 cup sour cream 1 teaspn. to 2 tablespns. lemon juice

1/2 - 1 teaspn. salt

Whip cream until just thick, add lemon juice and salt which have been mixed. For lettuce or apples, use such flavorings as fresh mint, tarragon, onion, chives, celery salt or seed when desired.

For Sweet Dressing of Sour Cream-Add 1 1/2 tablespn. of sugar to lemon juice in above recipe.

Sour Milk Dressing

2 eggs 2/3 cup sour milk

1/4 teaspn. salt 1-1 1/2 tablespn. lemon juice

Beat yolks with salt, add milk, then lemon juice gradually, stirring, then the stiffly-beaten whites of the eggs. For a sweet dressing add 2 tablespns. of sugar to the whites of the eggs.