One teaspoonful salt, 1/2 teaspoonful sugar, 1 teaspoonful mustard. Break 1 egg over this; do not break yolk; 1 teaspoonful vinegar, 1-3 cup Mazola oil (beat).

Break 2 eggs in a bowl; mix 1 teaspoonful mustard, 1 teaspoonful salt, 2 tablespoonfuls sugar, 1 teaspoonful flour, butter size of a walnut. Add this to the eggs and beat. Put 1 cup vinegar and 1 cup water in double boiler; when hot add other ingredients; stir until thick. Thin with cream when used.

1 teaspoonful mustard
1/2 teaspoonful pepper
1/2 teaspoonful salt
5 tablespoonfuls sugar
4 tablespoonfuls vinegar
2 tablespoonfuls water
1 egg
1 tablespoonful butter

Cook and turn over cabbage.

Two heaping teaspoonfuls flour, 2 eggs, 6 tablesponfuls sugar, 2 teaspoonfuls salt, 2 teaspoonfuls mustard, 2 teaspoonfuls butter, 1 cup vinegar. Add 1 cup cream when cool.

Two cups sugar, 5 teaspoonfuls cornstarch, 2 teaspoonfuls salt, 1 cup milk, yolks of 2 eggs. Mix dry ingredients and add eggs, beaten well, and milk. Dissolve 2 teaspoonfuls mustard (Coleman's) in 2-3 cup vinegar and add after first mixture has started cooking.

1 tablespoonful flour
1 large tablespoonful sugar
1/2 spoonful salt
1/2 teaspoonful mustard
1/2 teaspoonful (small) black pepper
2 eggs
6 tablespoonfuls cream, sour or sweet
8 tablespoonfuls vinegar

Mix dry ingredients together, then add the cream, then the two eggs, then the vinegar. Boil in double boiler until it thickens. When cold thin with cream. If using milk instead of cream add when still hot tablespoonful of butter. For chicken salad dressing use very little sugar a teaspoonful. Boil chicken with onion, green pepper and celery. Take chicken from the liquor after getting cold and let the liquor that has gelatined adhere to the pieces and be in the salad. After cutting up the chicken mix a little French dressing with it. Let stand a while, then add the salad dressing.

Two tablespoons whipped sweet cream, two of sugar, and four of vinegar; beat well and pour over cabbage, previously cut very fine and seasoned with salt.

Three tablespoonfuls of oil
One tablespoonful of vinegar
One saltspoonful of salt
One-half a saltspoonful of pepper

Put the salt and pepper in a cup, and add one tablespoonful of the oil. When thoroughly mixed, add the remainder of the oil and the vinegar. This is dressing enough for a salad for six persons. If you like the flavor of onion, grate a little juice into the dressing. The juice is obtained by first peeling the onion, and then grating with a coarse grater, using a good deal of pressure. Two strokes will give about two drops of juice.

Yolks of two hard-boiled eggs rubbed very fine and smooth, one teaspoon English mustard, one of salt, the yolks of two raw eggs beaten into the other, dessertspoon of fine sugar. Add very fresh sweet-oil poured in by very small quantities, and beaten as long as the mixture continues to thicken, then add vinegar till as thin as desired. If not hot enough with mustard, add a little cayenne pepper.

One quart vinegar, boiling, 6 eggs, 1 cup sugar, 1 teaspoonful mustard, 1 teaspoonful salt, 1 teaspoonful celery seed, small piece butter. Boil until it thickens.