1 clove garlic (optional)

1 cup vinegar

2 teaspoons dry mustard 1 tablespoon sugar

1 tablespoon salt

1 teaspoon paprika 1/2 teaspoon pepper

2 cups salad oil

If using garlic, soak it in vinegar 1/2 hour before mixing the dressing. Mix dry ingredients together and place in a covered jar or bottle. Remove garlic from vinegar and add vinegar to dry ingredients. Pour on the oil slowly. Place in refrigerator until ready for use. Just before serving, shake vigorously for 2 minutes. Makes 3 cups dressing.

Variations - Tarragon Dressing: Tarragon vinegar may be used. Mustard, sugar and paprika may be omitted.

For Fruit Salads: Use 1/4 cup each of lemon or lime and orange juice in place of half the vinegar. Reduce mustard to 1/2 teaspoon, salt to 1 teaspoon and paprika to 1/2 teaspoon. Increase sugar to 3/4 cup. Add 1/2 teaspoon Worcestershire sauce and omit pepper and garlic.

Dieter's Dressing: Use mineral oil for olive or salad oil.

Variations using 1/2 recipe French Dressing as foundation -

Anchovy: Cream 2 tablespoons anchovy paste with seasonings. Add 1 tablespoon each of minced onion and parsley.

Chiffonade: Add 2 tablespoons each of chopped green pepper, olives, parsley, pimiento and 1 hard-cooked egg, chopped. Add chopped red peppers and cooked beets, if desired.

Curry: Add 1/2 teaspoon curry powder and a few drops onion juice.

Horse-Radish: Add 4 tablespoons grated horse-radish (juice pressed out) 1/2 clove garlic, crushed and a dash of cayenne.

Mint: Add 2 tablespoons chopped mint.

Olive: Add 1/2 cup chopped ripe or stuffed olives.

Parmesan: Add 4 tablespoons grated Parmesan cheese.

Pickle: Add 1/4 cup minced pickles.

Roquefort: Add 4 tablespoons crushed Roquefort cheese, 1 to 1 1/2 teaspoons onion juice or finely chopped chives and a dash of Tabasco sauce or cayenne pepper.