Cream Salad Dressing

A small quantity of salad dressing may be made very quickly in an emergency, by simply mixing two teaspoonfuls of vinegar or lemon juice with four tablespoonfuls of sweet or sour cream, and seasoning with a speck of cayenne and salt and pepper to taste.

Whipped Cream Dressing

Surround one cup of thick cream with broken ice, and whip it stiff with a wire whisk or egg-beater. Add gradually three tablespoons of lemon juice, three of grated horse-radish, one-half teaspoon of salt, and one-fourth teaspoon of paprika. It should be stiff enough to keep in shape when dropped from the spoon. Keep it very cold till ready to serve. Mix a small portion of it with the oysters and cucumbers, and use the remainder for a garnish. (See Lincoln Salad.)

Lettuce Salad With Claret Dressing

Mix-one teaspoon of German mustard, one-half teaspoon of salt, one-eighth teaspoon of freshly-ground pepper, four tablespoons of olive oil, one tablespoon of claret. Have a head of lettuce washed and drained dry. Tear it into bits, put it in the bowl, pour the dressing over it, and toss about until well dressed.

Boiled Dressing. (Mrs. Webster.)

Heat one-half cup vinegar in the top of the double boiler. In a small bowl, mix thoroughly, two level teaspoons of mustard, two level teaspoons of salt, three level tablespoons of sugar (less if preferred), one-fourth teaspoon of cayenne or paprika, two tablespoons of melted butter, and one cup of rich cream. Break four eggs into a large bowl and beat them until very light and thick, add the mixture and pour all into the hot vinegar in the double boiler. Cook like boiled custard, stirring constantly, and be careful that it does not curdle.