French Dressing

One tablespoonful of vinegar, three tablespoonfuls of olive oil, one-half teaspoonful of salt, one-quarter teaspoonful of black pepper. Put the salt and pepper into a bowl, and gradually the oil, rub and mix until the salt is thoroughly dissolved, then add the vinegar by degrees, stirring constantly for about a minute, and it is ready to use and should be used at once.

Sour Cream Dressing

Place in a granite saucepan one rounding tablespoon of sugar, two level teaspoons of salt, two level teaspoons of mustard and a speck of red pepper, rub together until all lumps are removed, add enough sour cream to make a smooth paste, then add the balance of a cup of sour cream, half a cup of vinegar and three eggs. Beat a moment to thoroughly mix, then stir over the fire (a moderate one) until the spoon leaves a track behind, in stirring. Let cool. If kept in a tight jar in a cool place, it will keep a week or more, but becomes thinner with keeping.

Fruit Salad Dressing

Stir together in a double boiler until thick, four egg yolks, four tablespoons of sugar, four tablespoons of tarragon vinegar and one-eighth teaspoon of salt. Let cool. This will become very thick. At serving time fold into this the whip from one pint of rich cream. This will serve fifteen persons.