Boiled Mayonnaise Dressing

Beat 1 egg and add 1 teaspoon vinegar, a little pepper, a pinch of salt and mustard. Set the small saucepan in boiling water and stir the egg constantly until it begins to thicken. When cool beat in slowly all the olive oil that is desired. - C. B. D.

Boiled Salad Dressing

One cup milk, 2 tablespoons flour, butter size of walnut, 1 tablespoon sugar, 1/2 tablespoon mustard, 1/2 teaspoon salt, yolk 1 egg, 1/3 cup (equal quantity) vinegar and water, pinch red pepper. Let it come to a boil. Stir constantly. - Mrs. Wm. A. B.

Burlingame Salad Dressing

Yolks of 2 hard boiled eggs rubbed fine and smooth, 1 teaspoon mustard and salt, 2 raw yolks, dessert spoon of sugar. Cook in double boiler, adding fresh sweet olive oil in small quantities until thick. Add vinegar and cayenne pepper to taste. - H. G.

Cooked Salad Dressing

Two eggs, 1/2 teaspoon salt, 1/2 teaspoon mustard, 2 teaspoons sugar, 4 tablespoons oil, 3 tablespoons vinegar. Mix the yolks, mustard, salt, sugar together. Then stir in the oil, spoonful at a time. When smooth add vinegar. Place in a pan of boiling water; set on stove and stir the contents until thick. Remove and when cold add the whites beaten to a stiff froth. - A. A. D.

Cream Salad Dressing (Keeps Indefinitely)

One-half tablespoon each of dry mustard and salt, 3/4 tablespoon sugar, 2 tablespoons flour, 2 1/2 tablespoons butter. Put in double boiler and stir until smooth. Remove from fire and add 1 unbroken egg and stir well, then 3/4 cup milk and 1/3 cup vinegar slowly to prevent curdling. A little red pepper improves it. Cook over steam until as thick as cream. - Mrs. E. B. C.

Cream Salad Dressing

Beat yolks of 4 eggs; add 1 teaspoon-ful of sugar 1 teaspoonful of mixed mustard, 4 tablespoonfuls of vinegar, 1/2 cupful of butter, 1/2 cupful of cream. Place all over hot water on the stove and stir frequently until thick as boiled custard. When cold, season to taste with salt and pepper. Thin with lemon juice or cream if preferred. - Mrs. J. C.

Cream Salad Dressing

One tablespoon butter melted in a double boiler, 1 tablespoon flour and enough milk to make a thick cream. Have ready 2 eggs well beaten, into which has been stirred 2 full teaspoons mustard, 1 tablespoon sugar, 1 scant teaspoon salt and pinch of paprika, 1 tablespoon vinegar. To prevent curdling pour the hot cream into the beaten eggs slowly and then pour all into the double boiler. Stir slowly until thoroughly cooked. When serving thin with cream. - Mrs. W. H. W.

Fruit Salad Dressing

To make 1 scant cup: Take the juice of 1 lemon, 1 gill water, 1/2 gill Angelica wine, 3 drops exactly of Jamaica ginger and 8 heaping teaspoons sugar. Pour this over the prepared fruit and let stand 2 hours or more. The ginger is added simply for flavoring and not with any idea of medicinal value. Hence do not exceed quantity given. This dressing goes excellently with a mixture of peaches, bananas, oranges and pineapples all properly cut or sliced.