Fruit Salad Dressing

One egg, 4 tablespoons vinegar, 1 tablespoon butter. Boil until thick. When cool add 1/2 cup heavy cream about to turn. Beat until creamy and pour over salad. Mix well and serve. - H. K. W.

Salad Dressing Mayonnaise

Take 1 whole egg, place in a bowl together with a teaspoon (scant) mustard and 1 of salt. Use your egg beater, beat these 3 ingredients with a teaspoonful salad oil, then add more oil until it starts to thicken slightly, when you can add the oil as rapidly as you like, alternating the oil with a teaspoon of vinegar every little bit. Keep stirring and beating with egg beater during the entire process. This 1 egg will make 1 pint dressing and is lovely and creamy and is made in about 5 minutes. - A. N. K.

Mayonnaise

An easy way to make mayonnaise for 3 or 4 people for one occasion. Mix 1/3 teaspoon salt, a little cayenne pepper, 1/8 teaspoon mustard with 1 teaspoon vinegar. Stir in this 1/2 yolk of an egg. Pour in slowly at first 1/2 cup sweet oil, but it is not necessary to put it in drop by drop. If not acid enough add lemon juice to taste, and if to be used on tomatoes 1/2 teaspoon of sugar may be added to the dry ingredients.

Mayonnaise

Take 3 fresh eggs, 3 tablespoonfuls of pure olive oil, 3 of vinegar, 3 of thin bouillon or water, and a little salt. Beat all well with an egg beater. When thoroughly mixed put the pot into a bigger one of boiling water and beat with egg beater untiL of the right consistency. Take the pot away and stir for a little while until cooled. Be sure the water is boiling hard. Delicious. - M. C. C.

Notary Salad Dressing

Beat the yolk of 1 egg with 1 teaspoon of made mustard, 1 tablespoon of sugar, 5 tablespoons of vinegar, salt to taste. Stir this over the fire until thick as cream. "When cool add 1/2 teacup of cream whipped; then add the white of the egg well beaten. - A. J. H.

Potato Salad Dressing

One tablespoon of flour mixed with 4 tablespoons of olive oil or melted butter. Then add 1 cup milk. Put into a double boiler; cook until like cream, stirring constantly. Take off the stove. Three eggs, 1 tablespoon of salt, 1/2 cup vinegar, 1 teaspoon mustard, a little cayenne. Mix all together and pour into milk and flour that is creamed. Put back on stove and cook until creamy. Use when cold. - Mrs. J. W. B.

Prosperity Salad Dressing

Six eggs, 6 even teaspoons mustard, 6 teaspoons sugar, 3 teaspoons salt, 3 teaspoons cornstarch, 6 tablespoons sweet oil, 18 tablespoons milk, 18 tablespoons vinegar. Beat the yolks of eggs, mix mustard, cornstarch, sugar and salt together dry and stir into the beaten yolks. Add sweet oil gradually, then milk and lastly vinegar. Cook as soft custard. Beat the whites of eggs to a stiff froth and add to mixture while warm. - Mrs. J.

Sour Cream Salad Dressing

One-half cup sour cream, 1 egg, 1 large teaspoon mustard, 1 dash cayenne, juice of 1 lemon or 2 tablespoons vinegar, 2 tablespoons sugar and 1/8 teaspoon salt. Mix all together and place on stove, stirring all the time until it bubbles up once. Then remove quickly, before it curdles. - M. A. B.

Richmond Salad Dressing

Juice of 2 oranges, juice of 3 lemons, 2 eggs, 1/2 cup sugar, 1/2 cup cream. Beat the juice of the oranges and lemons with the eggs, add sugar and boil until clear; whip the cream and stir well. Set away to cool. - E. T.

French Dressing

Eight tablespoons olive oil, 4 tablespoons vinegar, level teaspoon salt, dash of cayenne pepper or larger amount of paprika. (One teaspoon onion juice added for vegetable salads.) Put mixture in a bottle and shake well. - Mrs. H. L. S.

Boiled Dressing

Rub together a mite of mixed mustard and a mite of sugar. Add 1 egg well beaten, butter size of egg, dash of salt and pepper. Cook in double boiler, and while heating add slowly 2 tablespoons of strong vinegar or 3 tablespoons of mild. Remove from stove as soon as it begins to thicken. - Mrs. H. L. S.

Sweet Salad Dressing

Five tablespoons sugar, 1 level teaspoon dry mustard, salt and paprika, lump of butter, 1/4 cup vinegar. Mix all ingredients but butter and heat in double boiler. Add butter while heating. - Mrs. H. L. S.