71. Mayonnaise Dressing

2 egg yolks, juice of 1 1/2 lemons, a little grated onion, olive oil or salad oil as needed (about 1 cup). The ingredients should be cold, having been on ice if possible.

Pour oil into egg yolks very slowly at first, drop by drop, beating constantly. Keep adding oil until eggs are very stiff, then add 1 teaspoon salt, the lemon juice and grated onion or onion juice. If yolks and oil separate, add the beaten whites. Otherwise the whites need not be used unless desired. Calories in Serving of heaping teaspoon:

72. French Dressing

2 teaspoons lemon juice, 2 tablespoons olive oil, salt, grated onion or 1/4 teaspoon onion juice. Number of servings, 8 or 1 teaspoon each.

Note - This dressing is very nice omitting the oil.

73. Cream Dressing. No. 1

1/2 cup cream, 1 teaspoon sugar, 1/4 teaspoon salt, 2 lemons. Beat cream, add sugar, salt, then lemon juice. Beat well. Evaporated milk may be used instead of cream. Number of servings, 6.

74. Cream Dressing. No. 2

1/2 cup thick cream, 1 egg yolk, juice of 2 lemons, 1 teaspoon sugar, 1/2 teaspoon salt.

Boil the yolk for 20 minutes, or until quite mealy. Break up with a fork and add to cream. Press through a fine sieve. Add sugar and salt; last of all add the lemon juice, a few drops at a time, beating the cream with a fork. If the cream is thin add two tablespoons evaporated milk; or all evaporated milk may be used instead of cream. Number of servings, 6.

75. Golden Dressing

2 eggs, 1/4 cup light colored fruit juice (orange, apple or pineapple), 1/4 cup sugar, 1/4 cup lemon juice. Beat the eggs slightly to blend, but not until foamy, and add fruit juice, lemon juice and sugar. Stir constantly in a double boiler until it begins to thicken. Cool and serve. Number of servings, 6.

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