1 teaspoon dry mustard 1/2 teaspoon fine salt 1/4 teaspoon paprika

2 egg yolks

1 cup (1/2 pt.) olive oil

Lemon juice

\ teaspoon onion juice

The eggs and oil must be thoroughly chilled, and the bowl in which the mixing is done should be set in a pan of cracked ice.

Mix mustard, salt, and paprika, drop in eggs, and beat with wooden spoon until mixed. Add oil, a drop at a time, beating steadily. When it becomes thick, add a little lemon juice, then alternate oil and lemon juice until all the oil is in. Two cups of oil may be worked in if enough lemon juice is used. Add onion juice and set on ice until required,

If this is to be used on fruits, the mustard and onion juice should be left out, and when ready to serve combine equal parts of whipped cream and mayonnaise.

Good vinegar may be used in place of the lemon juice.

A tartare sauce for fish and salads can be made by adding to some of this dressing a little finely chopped onion, pickles, or olives, one teaspoon chopped parsley, a little tarragon, and capers to suit one's taste.

If the dressing curdles, start again with a clean bowl and another egg yolk. Add a small quantity of fresh oil, teaspoonful by teaspoonful, stirring all the while and adding the curdled dressing. In this way it need not be wasted, and the final results will be good.