The national course in home economics

MAYONNAISE DRESSING (USUAL METHOD). Put the yolk of an egg into a cup with a salt-spoonful of salt, and beat until light; then add one-half teaspoonful of dry mustard and beat again. Then add olive oil, drop by drop, then a few drops of vinegar and the same of lemon juice. Continue this process until the egg has absorbed a little more than a gill of oil; finish by adding a very little cayenne pepper and sugar. English Cook. FRENCH DRESSING. One tablespoonful of vinegar, three of olive oil, one salt-spoonful of salt and one of pepper. French Cook. FAVORITE DRESSING. Take a yolk of a hard-boiled egg, rub it through a sieve and put into a bowl with the yolk of a raw egg, salt, pepper and a teaspoonful of prepared mustard; stir one way with a wooden spoon, adding slowly and alternately one gill of olive oil and two tablespoonfuls of vinegar. Finish with a tablespoonful of chopped herbs, parsley, celery tops and chives. Delmonico's CREAM DRESSING (BOILED). One cup of butter and one-half cup of sugar creamed; add one table spoonful of salt, one of mustard, a pinch of cayenne pepper. Then add four eggs, one at a time, beating thoroughly. Next one cup of cream and last one and one-half pints of boiling vinegar. Stand over the fire untii it approaches the boiling point; remove and bottle. It is nice with potato salad. Mrs. M. Y. F. BUTTER MAYONNAISE DRESSING (BOILED). Take three gills of vinegar, one-half cupful of water; to this add three-quarters of a cup of butter whipped thoroughly, two eggs well beaten, one teaspoonful of flour, a dessert-spoonful of dry mustard, a pinch of cayenne pepper, one teaspoonful of white pepper, one heaping teaspoonful of salt, one tablespoonful of sugar. Put the vinegar on the stove, and let come to a boil. Add the other ingredients, all save the eggs, which are to be added last, after coming off the stove. Whip all together while simmering on the stove three minutes. When cold add one gill of cream. It is then ready to bottle. This quantity will make a pint of the dressing and will keep for two months. Mrs. A. Robb, SALAD DRESSING MADE OP BUTTER. Two whole eggs, one-half teaspoonful of mustard, one tablespoonful of sugar, two tablespoonfuls of butter, one-half teaspoonful of salt, one tumbler of weak vinegar or part water. Beat the eggs and add gradually the different ingredients, the butter last slightly melted; set the basin on the range; stir till it thickens, then add one-half cupful of sweet cream. Let cool and it Is ready for use. Mrs. D. Z. Brooks. WHIPPED CREAM SALAD DRESSING. The yolks of three eggs, seven tablespoonfuls of olive oil, one-half cup of melted butter, juice of one lemon, one teaspoonful of dry mustard, three teaspoonfuls of salt; cook these and when ready to use add one cup of whipped cream. Anna Smith. - BOTTLED SALAD DRESSING. (Excellent.) Beat the yolks of eight eggs, add one cup oi sugar slowly, beating thoroughly, one tablespoonful each of salt, white pepper, a little cayenne, and one-half cupful of cream or milk. Also add one tablespoonful of mustard dissolved in a little boiling water, one tablespoonful of flour well