Fruit Salad Dressing

4 eggs

4 tablespoons sugar

2 tablespoons flour

1/2 cup lemon juice.

1 cup pineapple juice

Beat eggs; add sugar. Mix flour with pineapple juice; add lemon juice. Cook in double boiler until thick. When cold and ready to serve, thin with cream to as thick as wanted. Arrange fruit on lettuce and pour dressing over all when ready to serve.

Salad Dressing for Vegetables

1 teaspoon salt

1 teaspoon mustard

3 teaspoons sugar Few grains pepper

1 teaspoon cornstarch

3 teaspoons butter Yolks

2 eggs

Mix well, then add three-fourths cup hot milk. Put on stove and stir constantly while adding one-fourth cup hot vinegar.

Cream Cheese Dressing

1/2 cup French dressing

1/8 teaspoon onion juice

1/2 cup cream cheese

Mash the cream cheese and blend gradually with French dressing. Season with onion juice.

Cooked Mayonnaise Dressing

4 tablespoons butter

2 tablespoons flour

1  cup milk

2 eggs

1 tablespoon sugar

1 teaspoon salt

1 teaspoon mustard

1/4 cup vinegar

Melt the butter in a double boiler and add the flour, stirring until smooth. Pour on the milk and cook until rather thick. Beat the eggs in a bowl and add the dry ingredients that remain. Pour on the hot mixture slowly, beating constantly. Return to the double boiler and cook until thick. Add vine' gar when mass has thickened and stir in well. Cool and then keep in icebox. Thin with cream when needed.

French Dressing

Salad oil

Lemon juice (or vinegar)

Salt

Pepper

Dry mustard

Worcestershire sauce rut a lump of ice in the mixing bowl. Four the oil slowly over the ice. Use one-half to three-quarters cup of oil for salad to serve six or eight people. Add two tablespoons lemon juice, salt, pepper, paprika and dry mustard stirring all the while. Add Worcestershire sauce to taste. Beat all the ingredients thoroughly with a fork and pour over the chilled salad. Add one-quarter pound Roquefort cheese grated and stirred in well for Roquefort dressing. One tablespoon English Chutney sauce mixed with the French dressing makes a palatable addition.

Italian Dressing

1/2 cup olive oil

1 clove garlic

1 tablespoon catsup

1 tablespoon tarragon vinegar

Pepper and salt

6 drops tabasco sauce

1 teaspoon minced parsley

Rub the bowl with garlic and place a cube of ice in it. Mix all the ingredients except the oil. When well blended, slowly stir in the oil. Remove the ice and if possible put the salad into the bowl and serve the salad from this bowl.

Fruit Salad Dressing

2 tablespoons lemon juice

2 tablespoons orange or grapefruit juice

1/2 teaspoon powdered

sugar 1/4 cup olive oil

Mix all the ingredients thoroughly, chill and stir well just before serving.

Thousand Island Dressing

1 1/2 cups mayonnaise

1 teaspoon chili sauce

1 teaspoon tomato-catsup

1 tablespoon chopped red pepper

1 tablespoon green pepper chopped

Stir the catsup and peppers into the mayonnaise. Serve ice cold on head lettuce.

Sour Cream Dressing

1/2 cup sour cream

1 egg

1/2 cup sweet milk

1 1/2 teaspoons butter

1/2 teaspoon salt

1 teaspoon dry mustard

1 teaspoon sugar

1/3 cup vinegar

1 tablespoon flour

Beat the egg and add the milk. Mix all the dry ingredients and beat into the egg and milk mixture. Cook in a double boiler but do not let the water in the boiler boil. Keep on a very low flame.

Heat the vinegar and add, then the butter; stir smooth. Cool and add the sour cream. Chill and pour over salad.