Boiled Salad Dressing

Put 1/2 pint of milk in a double boiler, and when it boils stir in 2 tablespoonfuls corn starch moistened with a little cold water. Stir until it boils and thickens, then add the yolks of 3 eggs, well beaten; stir a minute longer, take it from the fire and add a tablespoonful of butter, a teaspoonful of salt, and stir in by degrees 2 tablespoonfuls of vinegar. Stand it aside to get cold, and it is ready to use.

French Dressing

Half teaspoonful salt, the same of pepper, mixed with 1 tablespoonful vinegar or lemon juice; add 3 tablespoonfuls oil; heat together briskly and pour over the salad; before putting on the different plates toss and turn the salad so that it may mix well.

Mayonnaise Dressing

The yolks of 2 well-beaten eggs, 1 teaspoonful each of sugar and salt, 1/2 teaspoonful pepper and 1 1/2 teaspoonfuls mustard; mix well. Heat to the boiling point 1 cupful vinegar and a lump of butter the size of a pigeon's egg; while this is heating beat to a stiff froth whites of the 2 eggs and mix with the other ingredients, beating well; then add the boiling vinegar, a few drops at a time. Set on the fire 2 or 3 minutes, stirring constantly; beat a few minutes after removing it from the fire, and set away to cool.