Plain French Dressing

1/2 tsp. salt.

1/4 tsp. pepper.

3 tbsp. olive oil.

1 tbsp. vinegar.

Onion juice (if desired), or rub the salad bowl with a clove or garlic.

Stir the seasoning into the oil; add vinegar, and stir vigorously until the dressing thickens slightly.

French dressing may be served with any green salad.

Mayonnaise Dressing

1 c. salad oil.

1 yolk of egg.

Dash of cayenne.

1/2 tsp. salt.

1/4 tsp. mustard.

Add the mustard, salt and pepper to the egg-. Beat well. Add oil, which has been chilled, drop by drop, stirring always in one direction. When it gets too thick to stir, add a few drops of lemon juice or vinegar, then more oil, and so on until all the oil has been used. The bowl should be kept cold. Use a silver spoon.

If it curdles, beat up another yolk and add slowly the curdled mayonnaise.

Boiled Salad Dressing

1/2 tbsp. salt.

1 tsp. mustard.

1 1/2 tbsp. flour.

Yolks of 2 eggs.

1 1/2 tbsp. melted butter (or olive oil).

3/4 c. milk.

1/4 c. vinegar.

1/8 tsp. white pepper and a spk. paprika.

Mix dry ingredients, add yolks of eggs, slightly beaten, butter, milk and vinegar very slowly. Cook in double boiler until mixture thickens.