Horseradish Cream Dressing

½ cup heavy cream 3 tablespoons vinegar.

¼ teaspoon salt Few grains pepper.

2 tablespoons grated horseradish root.

Beat cream until it begins to thicken; then add gradually vinegar, while continuing the beating. When mixture is stiff, add seasonings and fold in grated horseradish.

Fruit Salad Dressing

2 eggs.

3 tablespoons melted butter 3 tablespoons lemon juice ½ teaspoon salt.

1 cup heavy cream.

¼ cup powdered sugar ½ teaspoon celery salt ½ teaspoon vanilla ¼ teaspoon paprika 3 drops onion juice.

Beat eggs until very light, and add gradually, while beating constantly, melted butter, lemon juice and salt. Cook over hot water, stirring constantly, until mixture thickens. Cool and add cream, beaten until stiff, and remaining ingredients.

Los Angeles Dressing

Yolks 4 eggs.

¼ cup olive oil.

1 tablespoon lemon juice.

1½ tablespoons vinegar.

1 teaspoon salt.

1 teaspoon mustard Few grains cayenne 1 cup heavy cream 1 teaspoon sugar.

1½ tablespoons grated horseradish root.

Beat yolks of eggs slightly and add oil, lemon juice, vinegar, salt, mustard and cayenne. Cook in double boiler, stirring constantly, until mixture thickens. Chill and add cream, beaten until stiff, sugar and horseradish.

Cream Salad Dressing

1/4 teaspoon mustard 1/8 teaspoon salt 1/8 teaspoon paprika.

2 eggs.

2 tablespoons lemon juice.

1/3 cup milk.

1/2 pint heavy cream.

Mix mustard, salt and paprika, and when thoroughly blended, add eggs, slightly beaten, lemon juice and milk. Cook in double boiler, stirring constantly, until mixture thickens. Cool and add cream, beaten until stiff.

Ruthven Salad Cream

1/2 tablespoon salt 1/2 tablespoon mustard ¾ tablespoon sugar 1 tablespoon flour.

2 eggs yolks.

3 tablespoons melted butter ¾ cup milk.

¼ cup vinegar.

Mixdry ingredients, and when thoroughly blended, add egg yolks, slightly beaten, melted butter, milk and vinegar. Cook in double boiler, stirring constantly, until mixture thickens. Strain and cool.

Waltham Salad Dressing

1 cup sour cream.

1 egg.

¼ cup vinegar.

2 teaspoons salt 2 teaspoons sugar 1 teaspoon mustard.

1/8 teaspoon pepper.

To cream add egg, slightly beaten, vinegar and remaining ingredients, thoroughly mixed. Cook in double boiler, stirring constantly, until mixture thickens.

Ohio Salad Dressing

1 tablespoon powdered sugar.

2 teaspoons Worcestershire.

Sauce 2 teaspoons Tomato Catsup 1½ tablespoons vinegar 1½ tablespoons lemon juice.

1 tablespoon olive oil ½ teaspoon salt ¼ teaspoon mustard Few grains cayenne 3 drops Tabasco Sauce.

Mix ingredients and stir until well blended.

Indian Salad Dressing

Yolks 2 hard-boiled eggs ¾ teaspoon salt ½ teaspoon powdered sugar ¼teaspoon paprika Few grains cayenne Few grains white pepper.

1 tablespoon lemon juice.

2 tablespoons vinegar.

½ cup olive oil.

1 tablespoon red pepper, finely chopped 1 tablespoon green pepper, finely chopped 1 tablespoon pickled beets, cut in small cubes 1 teaspoon finely chopped parsley.

Force egg yolks through a strainer and add salt, sugar, paprika, cayenne, white pepper, lemon juice, vinegar and olive oil. Shake thoroughly and add remaining ingredients.

Carlton Salad Dressing

3/4 cup Mayonnaise.

Dressing 2 tablespoons tomato puree ½ tablespoon lemon juice.

1½ teaspoons powdered sugar ¼ teaspoon Worcestershire.

Sauce ½ teaspoon A. I. Sauce.

Mix ingredients in order given.

To obtain tomato puree drain one-half can tomatoes, put in saucepan, bring to the boiling point and let simmer until reduced one-half. Force through a fine strainer, return to saucepan and let simmer (having an asbestos cover under saucepan) until thick in consistency.

Astoria Salad Dressing

¼ cup Mayonnaise.

Dressing 1/4 cup French Dressing.

2 tablespoons Tomato Catsup 1/2 tablespoon finely chopped green pepper.

3 drops Tabasco Sauce.

Add French Dressing slowly to Mayonnaise Dressing, stirring constantly; then add remaining ingredients.