French Dressing for Salads

One-fourth teaspoon salt, speck pepper, one tablespoon vinegar, two or three tablespoons oil.

Blend thoroughly and pour over the salad. .

Mayonnaise Dressing

One egg yolk, one-half to one cup oil, one tablespoon vinegar, one tablespoon lemon juice, one-half teaspoon salt, one-half teaspoon mustard, few grains cayenne.

Mix vinegar, lemon juice and seasoning.

Beat egg yolk, add oil drop by drop at first, beating continually. When thick add a little of the seasoning mixture, then more oil and alternate until all is used.

Utensils and materials should be kept as cool as possible.


Melt one ounce chocolate in saucepan over hot water, add a few grains salt, one tablespoon sugar, one-half pint boiling water; stir till smooth; boil one minute. Blend with one pint hot milk and cook in double boiler.

Beat with Dover egg beater to prevent skin forming on top. Just before serving, an egg yolk may be added to the chocolate. Serve with whipped cream.

Chocolate and cocoa both contain starch which requires cooking.