Mayonnaise With Mazola

2 Egg yolks, 1 pint Mazola, 1 teaspoon dry mustard, dash of cayenne or white pepper, 1 teaspoon salt, 2 teaspoons each of lemon juice and vinegar. Have all ingredients and utensils cold; mix dry ingredients, add beaten yolks and

when well mixed add 1 1/2 teaspoons acid, add oil drop by drop until mixture begins to thicken, add acid a little at a time and beat in oil gradually until all is used. Should be thick enough to hold its shape. Put in Mason jar, keep in cool place and do not stir and will keep for weeks.

Mrs. D. B. McGehee.

Golden Dressing

1/4 Cup each of pineapple, orange and lemon juice, heat in double boiler, beat 2 eggs, add 1/2 cup sugar, pour over the hot juice and cook until smooth. Good for any fruit salad. Mrs. Carrie Skaggs.

Mayonnaise For Fruit Salads

1 Cup vinegar, 1 cup sugar, 1/2 cup butter. Let come to a boil, add 3 well beaten eggs (or yolks of 5), 1 cup cream (sweet or sour), 1 teaspoon salt, 1 teaspoon mustard, 1/2 tea-spoon pepper. Cook until thick. Mrs. W. M. Gregg.

Fruit Salad Dressing

1 Cup sugar and 1 cup butter creamed, yolks of 4 eggs, beat all together, add 1 heaping tablespoon flour, pour in 1 pint boiling water and cook until thickened. When half cooked add juice of 1 lemon and 1 tablespoon vinegar.

Mrs. G. C. Stephens.

2 Eggs, 1/2 teaspoon mustard, 1 tablespoon flour, 4 rounding tablespoons sugar, 1 teaspoon butter, 1/4 teaspoon salt, 1 cup vinegar (if strong dilute). Beat eggs well, add dry ingredients, beat again, then add vinegar, cook, stirring constantly. When using thin with cream if too thick.

Mrs. D. B. Harvey.

Nut Salad Dressing

1 Glass of peanut butter thinned with 1/2 cup water, add 3 eggs beaten, juice of 3 big lemons, 1/2 teaspoon salt and dash of cayenne. Stand bowl in a saucepan of hot water and beat until the dressing is thick. Good with vegetable or any green salad.

Cheese Dressing

To any mayonnaise add chopped olives, celery and grated cheese; excellent on head lettuce.

Russian Dressing

1 Pimento, 1 green pepper, 1 hard boiled egg, 1 small onion, all chopped fine. Mix together with 3 tablespoons oil mayonnaise, one of chili sauce and 1 of tomato catsup.

Mrs. D. A. Lehman.

Thousand Island Dressing

1 Cup mayonnaise, 1 cup whipped cream, 1 cup chili sauce, 3 hard boiled eggs and 1/2 dozen small sweet pickles chopped very fine. Mrs. Roy L. Seright.

Curry Dressing

1/4 Teaspoon pepper, 3/4 teaspoon salt, 1/4 teaspoon curry powder, 3 tablespoons vinegar, 5 tablespoons olive oil.

Mrs. Val B. Campbell.

Honey Dressing

Heat 1 cup strained honey very hot, add beaten yolks of

3 eggs, take to cold air and beat until light, thick and cold, then add 2 tablespoons French dressing and 1/4 teaspoon salt. Thin with whipped cream before using.

Mrs. D. A. Lehman.

Oil Thousand Island

Put into a pint jar 1/2 cup olive oil, 1/2 cup lemon juice, juice of 1/2 orange, 1 teaspoon finely minced onion, 1/4 teaspoon salt, 1/4 teaspoon paprika, 1 teaspoon Worcestershire sauce, 1/4 teaspoon prepared mustard, 4 tablespoons grated cheese and 3 sprigs of parsley cut fine. Place rubber and cover on jar and shake until well blended. Excellent on head lettuce. Mrs. A. C. Clark.

Tartar Sauce

To 2 cups mayonnaise add 1 tablespoon Spanish onion,

4 tablespoons each capers, gherkins and olives and 1 tablespoon parsley, all cut fine.

Aspic Mayonnaise

To 1 cup mayonnaise add slowly 5 tablespoons liquid aspic, beating constantly; chill.

Ta Ta Salad Dressing

Six small sour pickles chopped, 2 small onions chopped and 1/4 cup minced parsley; add mayonnaise and whipped cream. Mrs. W. V. Rathbone.

Excellent Dressing

To 1/2 pint heavy cream, measured then whipped, add 2 teaspoons prepared mustard-horseradish dressing and 1 teaspoon sugar. Mrs. Taylor Ferguson.

Dressing For Fruit Salad

Beat yolks of 3 eggs light, add 3 tablespoons of sugar and 3 tablespoons butter. Cook together in a double boiler until thick. Add grated rind and juice of 1 lemon. Whip 1 pint of cream very stiff, mix with dressing just before serving. Mrs. J. H. Crawford.