Dressing For Meats Or Salads

Mix a heaping teaspoon of mustard, 1 of salt, and 1 of sugar together. Add a little red pepper and enough vinegar to make a paste. Beat yolks of 5 eggs and add mustard, etc., 1/2 teacup of vinegar, 1 of rich cream, sour or sweet, and a piece of butter the size of an egg.

Boil till thick, and let it cool. It can be bottled and kept in cool place, and used as needed.

French Dressing

4 tablespoons olive oil, 1 tablespoon of vinegar.

Season to taste with pepper, salt, and a little garlic. The bowl in which the dressing is to be made rubbed with garlic will give sufficient flavor.

Mayonnaise

Mrs. Henry C. Buckner

Yolk of 1 egg,

1/2 teaspoonful of salt,

Dash of cayenne pepper,

1 cupful of salad oil,

1/2 teaspoonful of lemon juice

Let the oil and egg be very cold before using. Also the plate must be on ice; let the yolk be entirely free from any white. Add salt and pepper to egg and mix well, then add oil, drop by drop. The success depends on adding the oil slowly at first. Spend half of the time in incorporating the first 2 spoonsful of oil; after that, it can be added a little faster. After it is thick, alternate a few drops of lemon juice or vinegar with the oil. A little tarragon vinegar is nice. If mustard is liked add 1/4 teaspoonful of dry mustard with the salt at the beginning. Some like a hard-boiled egg added to the raw egg.

Mrs. Jackson's Salad Dressing

1 teaspoon of dry mustard,

1 teaspoon of salt (scant measure),

1 tablespoon of sugar,

Beat with the yolks of 2 raw eggs,

Add a scant 1/2 cup of butter or oil, a few drops at a time, The beaten whites of the eggs, 1/2 cup of vinegar, or lemon juice, beating well all the time.

Cook over boiling water until it thickens.