Duchesse Salad Dressing

Yolks of 2 eggs beaten with a pinch of salt, 2 teaspoons mustard mixed with 6 tablespoons milk; add the yolks and then add 6 tablespoons vinegar. Boil and stir till smooth; add 6 tablespoons oil and a dash of cayenne; cool and add the beaten whites of 2 eggs.

Cooked Salad Dressing

One level tablespoon dry mustard, 1 of salt, 1 teaspoon sugar, 1 rounded teaspoon cornstarch, 2 shakes of cayenne. Mix these together; add slowly 4 tablespoons oil, 3 thoroughly beaten eggs, 1 cup vinegar, and 1 cup rich milk or cream. Cook in double boiler, stirring constantly until thick as custard. Will keep a long time.

Cooked Salad Dressing

Two tablespoons mustard, 1 teaspoon salt and 1 teaspoon sugar. Scald these with just enough water to mix; pour in slowly all the oil the mustard will absorb; add 1/2 cup vinegar; beat thoroughly and add 2-3 cup cream or rich milk. Cook until it thickens. Cool and put in jar.

Mrs. Collins' Salad Dressing

One cup of vinegar put on stove; 2 eggs well-beaten, 3 teaspoons made mustard, 1 teaspoon salt, 1 pinch cayenne, 1 small half cup oil, 1/2 teaspoon sugar. Beat all well together. On 1 tablespoon flour pour gradually 1 cup milk; pour this into first mixture and let come to a boil, stirring constantly.

Sour Cream Dressing

One cup sour cream, 1/2 cup vinegar, 2 tablespoons sugar, 1 tablespoon mustard, 3 eggs, butter size of egg, salt and cayenne pepper to taste. Mix cream and beaten eggs; dissolve sugar, mustard, salt and pepper in vinegar; stir slowly into cream and eggs; put in double boiler, until thickened. When done, add butter, cook about 5 minutes more; then take from fire and bottle. Will keep for months.

Cream Salad Dressing

One beaten egg, 1/2 cup vinegar; beat this and add 1/2 teaspoon salt, 1/4 teaspoon mustard, dash of pepper, 1 tablespoon sugar. Cook in double boiler and stir constantly until smooth. When cold add 1/2 cup of thick sweet cream.

Cream Mayonnaise

Mix 1 large tablespoon butter, 4 of vinegar, 1/2 teaspoon salt, 1/2 teaspoon of dry mustard, 1/2 teaspoon sugar and a little black pepper (or a dash of cayenne, if preferred). Mix thoroughly and place the dish in a pan of boiling water over the fire. Stir carefully until very hot, add 1 or 2 well-beaten eggs and stir until thick; then add 1/2 pint of cream and beat until smooth.

Mayonnaise Dressing

Beat the yolks of 2 eggs slightly; then add oil a few drops at a time, stirring constantly until it is as thick as jelly; add I small teaspoon of salt, a little at a time, while stirring in the oil, a pinch of mustard, 1/2 teaspoon sugar and a dash of cayenne pepper. Then add vinegar or lemon juice to taste. If it should curdle while stirring in the oil, add a little of the unbeaten white of egg and stir until smooth again. This quantity will make a pint or more of dressing.

Salad Dressing

Six eggs well beaten. Mix 3 teaspoons mustard, 3 teaspoons sugar, 2 teaspoons salt and add to eggs. Boil 18 tablespoons of vinegar and same of water and pour slowly into the mixture, stirring constantly. Stir over the fire until slightly thickened; remove before it curdles. When cold add 1 cup whipped cream.