French Dressing

Put four tablespoonfuls of olive oil in a cold bowl; if possible, put in a small piece of ice. Add a half teaspoonful of salt, a saltspoonful of pepper, and stir until the salt is dissolved, add a tablespoonful of vinegar or lemon juice. Beat for at least three minutes until the dressing is as thick as good cream. Use at once. Dress dinner salads at the table if possible. They must be served as soon as dressed or the vegetables wilt and become tough.

Italian Dressing

Rub sides and bottom of a bowl with a clove garlic, then put in a half teaspoonful of salt, a saltspoonful of pepper and six tablespoonfuls of olive oil; add a piece of ice, if possible; stir until the salt is dissolved, then add a tablespoonful of vinegar or lemon juice. Beat until thick; use at once.

Farmer's Dressing

1/2 pint milk

1 tablespoonful cornstarch

Yolks of four eggs

2 tablespoonfuls butter

1/2 teaspoonful salt

1 saltspoonful pepper

Juice of 1 lemon or 3 tablespoonfuls vinegar

Put the milk in a double boiler; when hot add the cornstarch moistened in a little cold milk. Stir until smooth and thick; take from the fire; add the egg yolks, beaten, and stir again over hot water until the eggs are cooked and the dressing is thick. Take from the fire and add the butter, salt and pepper; when these are well mixed, add slowly the vinegar and stand away to cool.

Cream Dressing

3 hard-boiled yolks of eggs

1/2 cup thick sweet cream

6 tablespoonfuls clarified butter

1 raw egg yolk

Juice of half a lemon, or 2 tablespoonfuls vinegar

1/2 teaspoonful salt

1 saltspoonful pepper

Press the hard-boiled yolks through a sieve; rub them with a spatula or spoon to a paste; add the raw yolk and then add slowly the cream and butter; mix the same as mayonnaise. When smooth and thick add the lemon juice or vinegar, salt and pepper. This dressing is used for crisp celery or cabbage.

Sidney Smith's Salad Dressing

Press two hot and mealy boiled or baked potatoes through a sieve; add a half teaspoonful of salt, a teaspoonful of onion juice and the raw yolks of two eggs. Rub these to a smooth paste. Add four tablespoonfuls of olive oil, or clarified butter, and two of vinegar. Press again through the sieve and put away to cool. Use on shaved cabbage or potato salad served at luncheon or supper.

Ceylon Dressing

Grate one cocoanut and cover it with one quart of boiling water; stir well and wrap it in a piece of cheesecloth; wring it dry. Throw the grated cocoa-nut away. Put the "milk" in a pan in a cold place. When cold take off the "cream," add to it a very little salt and the juice of half a lemon. Use at once. This is very nice on grape fruit, oranges, pineapple, apple and celery, chopped tomatoes or cucumbers.