Cream Salad Dressing

1 cupful of cream (sweet or sour). 1 teaspoon salt.

1/8 teaspoon pepper.

1/2 teaspoon dry mustard.

1 to 2 tablespoons of vinegar.

Whip the cream until thick. Mix all the other ingredients and gradually beat into the cream. The amount of vinegar required will depend upon whether the cream is sweet or sour. This dressing is relished by those persons who do not like oil.

Cooked Dressing

1 teaspoon flour.

1 teaspoon salt.

1 teaspoon dry mustard.

1/4 teaspoon paprika.

1 teaspoon sugar.

1/4 cup water. 1/4 cup vinegar.

1 well beaten egg, or

2 egg yolks.

Put all ingredients in a double boiler or over hot water; cook, stirring constantly until mixture begins to thicken, then remove from stove and add 1 tablespoon of butter, beating well. Set aside to cool. This dressing, sealed and kept in a cool place will keep a long time. Any of the variations of a mayonnaise dressing will apply to the cooked dressing also.

Fruit Salad Dressing (Sweet)

One-half cup of sugar boiled with 1/2 cup of water for 5 minutes; pour on the well-beaten yolks of 3 eggs; cook over hot water until slightly thickened, stirring constantly. When cool add the juice of one lemon.

Pineapple Salad Dressing

Melt 2 tablespoons of butter, add 2 tablespoons of flour; 1/2 teaspoon salt; 1/4 teaspoon dry mustard, and mix well; cook until frothy, then add 1 cup of pineapple juice, and 1 teaspoon lemon juice. Pour over 1 well beaten egg or 2 egg yolks. Cool. A half cup of whipped cream may be added. Use for any fruit salad.