Of herbs, and other country messes, Which the neat-handed Phillis dresses.

Milton.

Garlic Dressing

Slice and cut a clove of garlic and mash it to a paste. Add a teaspoon of salt, half a teaspoon of cayenne pepper, quarter of a teaspoon of paprika and one tablespoon of tomato catsup. Add five tablespoons of oil gradually and one tablespoon of lemon juice. Beat with a silver fork or Dover egg beater.

Ripe Olive Dressing

Add to French dressing No. 1 one large onion grated and a dozen ripe olives stoned and chopped fine.

Delmonico Dressing

Put some chopped chives in the bottom of the bowl with a chopped beet, a teaspoon of salt and a pinch of pepper. Add six tablespoons of oil and stir with a fork until well mixed. Then add slowly the juice of half a lemon and chill the dressing before serving.

Cheese Dressing

Cut a cream cheese in half and rub one-half to a paste, with four tablespoons of olive oil, and one of white wine vinegar, a pinch of cayenne pepper, and one teaspoon of salt. It should have the consistency of Mayonnaise dressing.

Vinaigrette Dressing

1/2 teaspoon salt 1/4 teaspoon paprika 1/2 teaspoon finely chopped parsley

2 tablespoons lemon juice 4 tablespoons olive oil 1 tablespoon finely chopped red pepper

Mix the ingredients with a small Dover egg beater.

Parisian Dressing

Beat together one tablespoon of pear vinegar, four of olive oil, and one teaspoon each of chopped parsley, capers and olives.

Add one saltspoon of salt, paprika and a few drops of onion juice.

Buttermilk Cream Salad Dressing

1/2 cup of buttermilk cream 1 tablespoon of vinegar

1/4 teaspoon of salt Cayenne pepper

This dressing is particularly suitable for serving with cucumbers.

Buttermilk Cream Horseradish Dressing

To buttermilk cream add a little grated horseradish and vinegar and salt. Serve on whole or sliced tomatoes.

Cream Dressing

6 tablespoons heavy cream 2 tablespoons vinegar

1/2 teaspoon salt

A few grains of cayenne

3 tablespoons olive oil

Beat the cream until stiff, using a small size Dover egg beater. Add the seasoning, oil and vinegar slowly and beat until well blended.

Cream French Dressing

1/2 teaspoon salt teaspoon paprika

1 tablespoon vinegar or lemon juice

4 tablespoons heavy cream

Mix the first three ingredients until well blended, then add the cream beaten until stiff.

Sour Cream Dressing

1/2 pint sour cream 2 tablespoons lemon juice 2 tablespoons vinegar scant tablespoon sugar

I teaspoon salt 1/4 teaspoon pepper 1 teaspoon or more mixed mustard

Beat the cream with an egg beater till smooth, thick and light. Mix the other ingredients together, and gradually add to the cream, beating all the while.

Having beaten sour cream for a foundation the seasoning may be anything desired, as, for example, the mustard and lemon may be omitted, and the dressing be seasoned highly with any kind of catsup.

A sweet cream may be substituted for the sour; it should be quite thick.

Catsup Dressing

1 cup cream - sweet or sour 1/2 cup tomato catsup

2 tablespoons olive oil

2 tablespoons vinegar 2 tablespoons sugar 1 teaspoon salt

Mix the oil, salt, sugar and vinegar together, then beat in the catsup and finally add the cream, beating it gradually.