Martinique French Dressing

TO French Dressing (see The Boston Cooking-School Cook Book, p. 323) add one-half teaspoon finely chopped parsley and one-half tablespoon finely chopped green pepper.

Breslin French Dressing

. To French Dressing add one-half tablespoon chopped pistachio nuts and one-fourth teaspoon finely chopped truffle.

Red Wine French Dressing

1/2 teaspoon salt 1/3 teaspoon paprika.

2 tablespoons red wine vinegar 4 tablespoons olive oil.

Mix ingredients in order given, and stir until well blended.

California French Dressing

4 tablespoons olive oil 2 tablespoons grape fruit juice.

teaspoon powdered sugar 1/2 teaspoon salt.

teaspoon paprika.

Mix ingredients in order given. Put in a glass jar, chill thoroughly and shake well before using.

Cream French Dressing

1/2 teaspoon salt teaspoon pepper.

2 tablespoons lemon juice 4 tablespoons olive oil.

3 tablespoons heavy cream.

Mix ingredients and stir until well blended.

Tabasco French Dressing

4 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon powdered sugar.

1/4 teaspoon salt 1/8 teaspoon pepper 5 drops Tabasco Sauce.

Mix ingredients in order given. Chill and shake rigorously before using.

Columbia French Dressing

1 teaspoon salt 1 teaspoon mustard 1/2 teaspoon onion juice.

1 tablespoon Worcestershire Sauce.

2 tablespoons lemon juice.

6 tablespoons olive oil.

Mix ingredients in a small glass jar, set in a cold place and shake thoroughly before using.

Chutney Dressing

1/2 teaspoon salt teaspoon paprika 1 tablespoon vinegar.

1 tablespoon lemon juice 4 tablespoons olive oil 2/3 cup Col. Skinner's Chutney.

Mix first five ingredients in order given, and when well blended add chutney. Serve on lettuce.

Chiffonade Dressing

2 tablespoons finely chopped parsley 2 tablespoons finely chopped red pepper 1 teaspoon finely chopped shallot.

2 hard-boiled eggs finely chopped 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon paprika 5 tablespoons olive oil.

2 tablespoons vinegar.

Mix ingredients in order given. Turn into jar or bottle, cover and let stand in ice box until very cold. Shake thoroughly before using as a dressing for lettuce or any salad green.

Mayonnaise Piquante

To one cup Mayonnaise Dressing add two tablespoons, each, olives and pickles, finely chopped.

Mayonnaise A La Connelly

To one cup Mayonnaise Dressing add one-half cup cold boiled rice.

Chutney Mayonnaise

To one cup Mayonnaise Dressing add one and one-half tablespoons chutney, and stir until thoroughly blended.

Denver Cream Salad Dressing

1 tablespoon mustard 1 teaspoon salt.

2 tablespoons lemon juice 1 cup heavy cream.

Mix mustard and salt and moisten with lemon juice; then add two tablespoons cream. Beat remaining cream until it begins to thicken, then add mixture gradually, while beating constantly, continuing the beating until mixture is stiff enough to hold its shape.