French Dressing

1/2 teaspoon salt 1/4. teaspoon pepper

1 tablespoon vinegar 3 tablespoons olive oil

Have oil and vinegar very cold. Put ingredients in a bowl and stir briskly until thoroughly emulsified, or pour ingredients into a bottle and shake well. Serve at once.

Sufficient for 1 pint vegetables or fruit.

Cream Salad Dressing

1 cup thick cream, sweet or

sour 6 tablespoons vinegar 4 tablespoons sugar

1 teaspoon salt 1/8 teaspoon white pepper Cayenne

Add vinegar and seasonings to cream and stir until sugar is dissolved. Serves 10.

(Good for cabbage and apple salads.)

Cooked Salad Dressing

1 teaspoon salt 1/2 teaspoon mustard Cayenne 1 teaspoon sugar

2 eggs 1/2 cup milk (heated)

2 teaspoons butter 1/4 cup vinegar (heated)

Mix the salt, mustard, cayenne, and sugar together until well-blended, add the eggs, mix thoroughly and add hot milk. Add the butter, and cook in a double boiler until it thickens, stirring; constantly. Remove from the fire, and stir in the heated vinegar. If it curdles, place upper part of the double boiler in cold water, and beat with an egg beater until smooth. Serves 10. (Good for cole slaw and potato salad.)

Mock Mayonnaise Salad Dressing

1/4 cup butter

1 tablespoon flour

3/4 cup thin cream or milk 1/2 tablespoon mustard

2 teaspoons salt

1 1/2 tablespoons sugar

Cayenne 4 egg yolks or two whole

eggs 1/4 cup vinegar

Melt the butter, add the flour and salt, then add the cream and cook until it thickens. Beat eggs well. Mix the sugar, cay - enne and mustard and add to the egg mixture. Add to white sauce; cook over hot water until thick, stirring constantly. Add vinegar slowly. Strain and chill. Serves 16 to 20.

Mayonnaise Dressing

1 teaspoon mustard 2/3 teaspoon salt 1 teaspoon powdered sugar Cayenne

2 egg yolks 1 cup olive oil 1 1/2 tablespoons vinegar or lemon juice

Mix the mustard, salt, sugar, and cayenne until well-blended, add the egg yolks, then add the oil drop by drop, beating with an egg-beater or wooden spoon.

When it begins to thicken, add the vinegar drop by drop; then alternately the remainder of the oil and the vinegar. It should be a thick dressing. If it curdles, beat the yolk of an egg, and gradually add the dressing to it, beating until all is used. Serves 16 to 20.

Cooked Mayonnaise with Oil

1 tablespoon mustard 1 teaspoon salt

Cayenne 1 tablespoon sugar

2/3 cup oil 1/2 cup vinegar 4 egg yolks

Mix the dry ingredients, add the oil and vinegar, and heat the mixture. Pour slowly on well-beaten egg yolks. Return to the double boiler. Stir until thick. Strain and chill. Serves 12 to 16.