Yolks of three hard-boiled eggs 1 tablespoonful of vinegar 1/2 teaspoonful of salt

Yolk of one raw egg 1 gill of olive oil Dash of cayenne

Mash the cooked yolks until perfectly smooth, then add the raw one, and work with an elastic-bladed knife for five minutes, then add the salt and cayenne, mix again, and add the oil drop by drop, stirring rapidly and steadily all the while; then add the vinegar by degrees, and it is finished.

More oil and vinegar may be added to this if a greater quantity of dressing is required.

French Dressing

1 tablespoonful of vinegar

3 tablespoonfuls of olive oil 1/2 teaspoonful of salt 1/4 teaspoonful of black pepper

Put the salt and pepper in a bowl, add gradually the oil, rub and mix until the salt is thoroughly dissolved; then add by degrees the vinegar, stir continually for one minute, and it is ready to use.

Tarragon vinegar may be used for this dressing instead of plain vinegar.

Salad Dressing Without Oil

1/2, pint of milk Yolks of three eggs Butter the size of a walnut 1 teaspoonful of salt

2 even tablespoonfuls of cornstarch 2 tablespoonfuls of vinegar 1 saltspoonful of black pepper

Put the milk on to boil. Moisten the corn starch with a very little cold milk, add to the boiling milk, and stir continually until it boils and thickens; then add the yolks of the eggs well beaten, cook one minute, take from the fire, add the salt, pepper, butter and vinegar, stand away until cold, and it is ready to use.

Cream Salad Dressing

Yolks of three hard-boiled eggs

1 tablespoonful of melted butter

Yolk of one raw egg

2 tablespoonfuls of vinegar

1 gill of thick cream 1/2 teaspoonful of salt 1/4 teaspoonful of black pepper

Mash the hard-boiled yolks until fine, then add the raw yolk and work with an elastic-bladed knife to a perfectly smooth paste; then add the salt, pepper and melted butter, then by degrees the cream, working and stirring all the while; now add the vinegar, mix well, and it is finished.