1 can undiluted tomato soup
1 T. minced onion
1 t. dry mustard
1 T. Worcestershire
1/4 t. pepper
1 garlic clove
1 T. liquid sweetener or other sugar substitute
1 t. paprika
1/2 t. salt
3/4 c. vinegar
parsley, cut up

Mix all ingredients together in quart jar. Shake well.

Will keep in refrigerator for weeks.

Combine: 1 can tomato soup, 3/4 cup vinegar, 2 tsps. salt, 1/2 tsp. paprika, 1 tbsp. Worcestershire Sauce, 1/2 cup salad oil, 3/4 cup sugar, 1/2 tsp. pepper, 1 tbsp. dry mustard, 1 tsp. onion juice (or dry), 1 small garlic clove (or garlic salt).

Put together in jar and shake well. Take out of refrigerator a while before using so oil will warm up.

1 cup Mazola, 1/2 cup catsup, 1/2 cup vinegar, 1/2 cup sugar, 1 onion (grated fine), 1/2 tsp. salt, 1 garlic put in for two hours and then removed. Double this for one quart. Shake well.

1/2 cup sugar, 1 tsp. celery salt, 1 cup catsup, 1 1/2 cups Mazola Oil (or Wesson), 3/4 cup vinegar (diluted), 1/4 cup lemon juice, a large grated onion, 1 tsp. paprika.

Beat all together well and store in glass jar in ice box.

3 eggs 1/2 c vinegar 1/2 c sugar 4 T flour 4 T lemon juice 1/2 c pineapple juice 1/2 t salt 1/4 t pepper 1/4 t dry mustard 2 t butter Beat eggs and add sugar and flour. Mix well. Add other ingredients and cook in a double boiler until thick and creamy. Stir frequently, pour into a jar rinsed out of cold water. Cool. Cover and store in ice box. If dressing is too thick, it can be thinned with fruit juice, sweet, sour or whipped cream.

Four tablespoons melted butter, 1 tablespoon flour, 1 tablespoon salt,
1 tablespoon sugar, 1 heaping teaspoon mustard, 1 cup sweet milk,
1/2 cup vinegar, 3 eggs, a speck of cayenne pepper, melt butter in saucepan, add flour, stir until smooth, being careful not to brown, add milk and boil up. Have saucepan in another of hot water. Beat eggs, salt, pepper, sugar and mustard together and add the vinegar; stir this into the boiling mixture; cook until it thickens like soft custard---will take about
4 minutes.

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.

One cup butter, 1 cup cream, sweet or sour, 5 eggs, 1 tablespoonful mustard, mixed smooth with little water, 1 teaspoonful black pepper,
1 teaspoonful salt, 1 cup vinegar, 1 tablespoon sugar,
1 tablespoon flour if desired. Stir constantly while cooking.
This makes a solid quantity which can be doubled with cream.

(Can be used for any salad.)
One cup flour, 1 tablespoonful butter to make a paste. Add
boiling water; boil briskly 3 minutes. Take off stove, add a pinch
of cayenne pepper, 1/2 teaspoonful mustard, 1/2 nutmeg, grated,
yolk of 1 egg, 1/2 teaspoon salt, 1/2 cup of sugar. Just before
using add 1/2 cup of cream, beaten light. This will keep quite a
while without cream.

One-half cup of milk, 1/2 cup of vinegar, 1/2 cup of butter,
2 teaspoonfuls of sugar, 1/2 teaspoonful of salt, 2 teaspoonfuls
of mixed mustard, yolks of 4 eggs. Beat sugar and butter
together, add beaten eggs and milk, with salt and mustard. Stir
together and cook slowly in a farina kettle until it begins to
thicken then add the vinegar slowly. Cook one minute.