French Dressing

1/2 teaspoon salt 1/4 teaspoon pepper

2 tablespoons vinegar 4 tablespoons olive oil

Put ingredients in small cream jar and shake. Some prefer the addition of a few drops onion juice. French Dressing is more easily prepared and largely used than any other dressing. One tablespoon, each, lemon juice and vinegar may be used.

Parisian French Dressing

1/2 cup olive oil 5 tablespoons vinegar 1/2 teaspoon powdered sugar 1 tablespoon finely chopped Bermuda onion

2 tablespoons finely chopped parsley 4 red peppers 8 green peppers 1 teaspoon salt

Mix ingredients in the order given. Let stand one hour, then stir vigorously for five minutes. This is especially fine with lettuce, romaine, chiccory, or endive. The red and green poppers are the small ones found in pepper sauce.

Club French Dressing

1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons brandy

2 tablespoons Tarragon vinegar 2 tablespoons olive oil

Mix ingredients and stir until well blended.

Curry Dressing

3/4 teaspoon salt

1/4 teaspoon curry powder

1/4 teaspoon pepper 5 tablespoons olive oil

3 tablespoons vinegar

Mix ingredients in order given and stir until well blended.

Cream Dressing I

1/4 tablespoon salt

1/2 tablespoon mustard

3/4 tablespoon sugar

1 egg slightly beaten

2 1/2 tablespoons melted butter

3/4 cup cream

1/4 cup vinegar

Mix ingredients in order given, adding vinegar very slowly. Cook over boiling water, stirring constantly until mixture thickens, strain and cool.

Cream Dressing II

1 teaspoon mustard

1 teaspoon salt

2 teaspoons flour

1 1/2 teaspoons powdered sugar

Few grains cayenne 1 teaspoon butter Yolk 1 egg 1/3 cup vinegar

1/2 cup thick cream, sweet or sour

Mix dry ingredients, add butter, egg, and vinegar slowly. Cook over boiling water, stirring constantly, until mixture thickens; cool, and add to heavy cream, beaten until stiff.

Boiled Dressing I

1/4 tablespoon salt 1 teaspoon mustard 1 1/2 tablespoons sugar Few grains cayenne

1 1/2 tablespoons flour Yolks 2 eggs

1 1/2 tablespoons melted butter 3/4 cup milk

1/4 cup vinegar

Mix dry ingredients, add yolks of eggs slightly beaten, butter, milk, and vinegar very slowly. Cook over boiling water until mixture thickens; strain and cool.

Boiled Dressing II

Yolks 4 eggs

1/2 cup olive oil

4 tablespoons vinegar

1 tablespoon lemon juice

1 1/2 teaspoons salt

8 teaspoons oowdered sugar

1 pint whipped cream

Beat yolks of eggs slightly, add gradually one-half of the oil and lemon juice. Cook in double boiler until mixture thickens; chill, and add gradually remaining oil, salt, and sugar. Just before serving add cream.

German Dressing

1/2 cup thick cream 3 tablespoons vinegar

1/4 teaspoon salt Few grains pepper

Beat cream until stiff, using Dover Egg-beater. Add salt, pepper, and vinegar very slowly, continuing the beating.