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Two and one-half tablespoons of whipped cream, 1% tablespoons of granulated sugar, 3^ tablespoons of vinegar. Mix well, chill and serve over vegetable salad. A French Dressing. Chop finely 1 teaspoon of onion, put in a bowl and add 4 tablespoons of olive oil, 1 tablespoon of vinegar, a pinch of dry mustard and salt. Add oil drop at a time for 15 minutes, then more rapidly, alternating with vinegar until all has been used. Work dressing at last with a piece of ice, as it causes it to jelly more quickly. The bowl should rest upon a block of ice while preparing it. Cream Salad Dressing. Rub the yolks of 3 hard-boiled eggs to a smooth paste, add gradually 1 scant teaspoon of salt, ^^ teaspoon granulated sugar, % saltspoon cayenne pepper, 1 teaspoon mixed mustard, 2 tablespoons vinegar. Take 1 pint of rich cream, chill and whip until stiff and smooth. Add 1 tablespoon of thick cream at a time into the mixture with a wire whisk. Melted Butter Dressing. Put yolks of 2 raw eggs with 1 ounce of butter in saucepan and place in pan of hot water, stir rapidly until butter is melted and sauce begins to thicken. Remove farther from fire, add 1 ounce of butter and continue cooking to a cream, repeat process, adding 2 more ounces of butter, add pepper and salt and pour in a sauce bowl. A few tarragon leaves finely chopped or a dash of lemon juice should be added just before serving. Cream Dressing. One cup of sweet cream, 1 tablespoon of corn starch or flour, whites of 2 eggs beaten until stiff, 3 tablespoons of vinegar, 2 tablespoons of oil, 2 teaspoons of powdered sugar, 1 teaspoon of salt, % teaspoon of pepper, 1 tablespoon of made mustard. Wet flour with a little milk, heat cream almost to boiling and stir in flour. Boil two minutes and add sugar, then take from fire. Whip whites and add to cream. When about cold put in oil with swift strokes, but not many, and set aside to cool. If salad is ready add to sauce the vinegar and pour over at once. Champignon Sauce. Two cans of champignons cut in half, salt and cayenne pepper to taste. Boil champignons, salt and pepper together for 10 minutes, then add 1% pints of rich milk, 1 tablespoon of butter, a little flour. Serve the peppers on salad plates and pour sauce over them. Mayonnaise Dressing. Yolks of 7 eggs well beaten, % of a cup of vinegar and fill up with water. First put in 1 tablespoon of olive oil and beat well, then 1% tablespoons of white sugar. Add vinegar and cook until it begins to thicken; take off and beat smooth. Mayonnaise Dressing. One pint of olive oil, juice of 1 lemon, yolks of 2 unbeaten eggs, salt and cayenne pepper. Place a bowl on block of ice, and break in the yolks, add oil slowly, stir with a silver fork, then add lemon juice and oil, alternately, until all has been used. Add cayenne pepper and salt, when it begins to thicken. Set on ice, until ready to serve. Nut Mayonnaise. Yolks of 4 beaten eggs, 1 teaspoon of mustard made into a paste with cold water, 1 teacup of olive oil, adding very slowly and beating all the while, 3 tablespoons of white vinegar, 1 teaspoon of salt. Mix well and cook slowly in pan of boiling water. When thick as mush remove from fire, and set away to cool. Chop 2 dozen English walnuts and 2 apples. Scoop out tomatoes and drain, then set on ice ; when ready to serve, fill the tomatoes, place on crisp lettuce leaves, and pour over the mayonnaise dressing. Mayonnaise Dressing. To make mayonnaise white add 1 coffee cup of whipped cream or the beaten white of 1 egg when ready to serve. White Mayonnaise Dressing.