Mary Elizabeth's Mayonnaise Dressing

1 pint olive oil

1 egg yolk

1 teaspoon salt 3 tablespoons taragon vinegar Adash of cayenne pepper

Put yolk of one egg in ice-cold dish, add one teaspoonful of salt and dash of cayenne. Beat till smooth; then add slowly - almost drop by drop to begin with - the olive oil, adding every two or three minutes some of the vinegar until all of the oil is used.

For Fruit Salads

Mayonnaise as above is too firm to be nice for certain salads, such as fruits; or dry vegetables, such as potato. The above mayonnaise should be thinned with just a little cream - sweet or whipped cream or even a little sour cream - but care must be taken not to add too much. A teaspoonful will thin it down very much.

French Dressing

1 pint olive oil 3 tablespoons vinegar 1 level teaspoon salt ¼ teaspoon paprika

Put all the ingredients into a pint or half-pint Mason jar; add a tablespoonful of shaved ice; close tightly and shake until all is well emulsified. Use immediately after shaking.

French dressing can be kept in the ice-box in a jar and is ready to use at any time if well shaken.

Russian Dressing

Russian dressing makes a very appetizing change from French dressing - on hearts of lettuce, romaine, endive or any green salad.

Into mayonnaise dressing made as above mix four tablespoonfuls of chili sauce and a tiny dash of Worcestershire sauce just before serving.