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Melt, but heat only slightly, one cupful of aspic jelly ; or, one cupful of consomm£ will answer, if it is well jellied. Put in a bowl and place in a basin of ice water. Have ready the juice of half a lemon, one cupful of salad oil, one-fourth of a cupful of vinegar, one table-spoonful of sugar, one scant table-spoonful of mustard, one teaspoonful of salt and onetenth of a teaspoonful of cayenne. Mix the dry ingredients with the vinegar. Beat the jelly with a whisk, and as soon as it begins to thicken, add the oil and vinegar, a little at a time. Add the lemon juice the last thing. You must beat all the time after the bowl is placed in the ice water. This gives a whiter dressing than that made with the yolks of eggs Boiled Salad Dressing. Three eggs, one table-spoonful each of sugar, oil and salt, a scant table-spoonful of mustard, a cupful of milk and one of vinegar. Stir oil, salt, mustard and sugar in a bowl until perfectly smooth. Add the eggs, and beat well ; then add the vinegar, and finally the milk. Place the bowl in a basin of boiling water, and stir the dressing until it thickens like soft custard. The time of cooking depends upon the thickness of the bowl. If a common white bowl is used, and it is placed in water that is boiling at the time and is kept constantly boiling, from eight to ten minutes will suffice ; but if the bowl is very thick, from twelve to fifteen minutes will be needed. The dressing will keep two weeks if bottled tightly and put in a cool place. Sour Cream Salad Dressing. One cupful of sour cream, one teaspoonful of salt, a speck of cayenne, one table- spoonful of lemon juice, three of vinegar, one teaspoonful of sugar. Mix all together thoroughly. This is best for vegetables. Sardine Dressing. Pound in a mortar, until perfectly smooth, the yolks of four hard-boiled eggs and three sardines, which have been freed of bones, if there were any. Add the mixture to any of the thick dressings, like the mayonnaise or the boiled. This dressing is for fish. Salad Dressing Without Oil. The yolks of four uncooked eggs, one table-spoonful of salt, one heaping teaspoonful of sugar, one heaping teaspoonful of mustard, half a cupful of clarified chicken fat, a quarter of a cupful of vinegar, the juice of half a lemon, a speck of cayenne. Make as directed for mayonnaise dressing. M Salad Dressing made with Butter. Four table- spoonfuls of butter, one of flour, one tablespoonful of salt, one of sugar, one heaping teaspoonful of mustard, a speck of cayenne, one cupful of milk, half a cupful of vinegar, three eggs. Let the butter get hot in a sauce-pan. Add the flour, and stir until smooth, being careful not to brown. Add the milk, and boil up. Place the sauce-pan in another of hot water. • Beat the eggs, salt, pepper, sugar and mustard together, and add the vinegar. Stir this into the boiling mixture, and stir until it thickens like soft custard, which will be in about five minutes. Set away to cool ; and when cold, bottle, and place in the icechest. This will keep two weeks.