Mayonnaise Dressing

1 cup oil.

3 teaspoons vinegar (about).

1 raw egg yolk.

1/2 teaspoon salt.

1/2 teaspoon of mustard.

Dash of pepper or paprika.

It is essential that everything for a mayonnaise be of the same temperature; not one ingredient very cold and the other very warm. Put the egg yolk in a small bowl and beat until creamy, then add the mustard, salt, pepper and mix until smooth; add 1 teaspoon of vinegar, then add a few drops of oil, using a small egg beater; add oil gradually, beating until thick between each addition of oil. This can be accomplished very quickly with the egg beater. Add remaining vinegar when all the oil has been used. By adding a small quantity of acid to the egg before using any oil prevents a possibility of the dressing separating. If the dressing is not to be used at once add l tablespoonful of hot water and mix well. This is also a preventive of separation. This dressing is a base for many appetizing combinations.

Thousand Island Dressing

1 cup mayonnaise.

1 tablespoon chopped pimentos.

1 tablespoon chopped green pepper.

1/3 cup chili sauce. 2 tablespoons of French dressing. Seasoning of paprika.

Rich Louis Dressing

1 cup mayonnaise. 1/3 cup chili sauce.

1/2 cup whipped cream. Seasonings of salt and paprika.

This makes a rich fish cocktail sauce as well as salad dressing.

Chantilly Dressing

To 1/2 cup of mayonnaise add 1 tablespoon of grated horseradish and 1 teaspoon of onion juice.

Russian Salad Dressing

1/2 cup mayonnaise dressing. 1 teaspoonful pimentos chopped fine. 1 teaspoon tarragon vinegar. 1/4 cup chili sauce.

1 teaspoon green peppers, chopped fine. 1/2 teaspoon paprika. 1/4 teaspoon salt. 1/2 cup olive oil.

To the mayonnaise dressing add the extra 1/2 cup of oil, then the chili sauce, seasonings, vinegar and chopped peppers.

Italian Dressing

Add 1 tablespoon of tomato catsup to the French dressing, then mix as directed.

Horseradish Dressing

Add 1 teaspoon of grated horseradish to the French dressing and mix as directed.

Vinaigrette Dressing

1/2 cup French dressing. 2 capers, chopped.

1 small sour pickle, chopped.

1/4 teaspoon parsley chopped.

Few drops onion juice. 1/2 teaspoon green pepper, chopped.

This sauce is used on asparagus, stuffed tomatoes or fish salad.

Roquefort Dressing

1/2 cup French dressing. 2 tablespoons mashed Roquefort cheese.

1/4 teaspoon paprika.

This dressing is suitable for all green salads.

Parisian Dressing

1/2 cup French dressing.

3 stuffed olives, chopped fine.

2 green onions, chopped fine.

1 teaspoon green peppers, chopped. Little Worcestershire sauce.

Mix and let this dressing stand about an hour before serving.

Plain Louis Dressing

1/2 cup French dressing. 1/4 cup tomato catsup. 1/2 teaspoon Worcestershire sauce.

Few drops onion juice.

This dressing is suitable for shell fish salads, such as crab, lobster or shrimp.