Take 1/2 cup of cream, beat until smooth, add 2 teaspoons
salad oil, 1 teaspoon salt and lastly 1/2 cup of vinegar.
For those not fond of salad oil it may be omitted.

Yolks of 7 eggs, 1 tablespoonful of mustard, 1 tablespoonful
of salt, 1 tablespoonful of butter (or oil), 1 tablespoonful of
sugar, 1 cupful of milk, 1 cupful of vinegar. Mix the mustard,
salt, sugar and butter until smooth; add the beaten yolks of the
eggs, the vinegar (warm), and lastly the milk; cook in a double
boiler until thick.

A level tablespoonful of mustard, 1 of sugar, 1 teaspoonful
of salt, 1-10 of a teaspoonful of cayenne, the yolks of 6 eggs, the
juice of 1/2 lemon, 1/3 cup of vinegar, 1 cup of oil and 1 cup of
milk. Beat the yolks light with an egg beater, in a bowl, mix salt,
sugar, mustard and pepper, and add to the yolks. Add the oil
and vinegar slowly as in mayonnaise dressing, then add milk;
cook all together in a double boiler, stirring constantly until it
forms a creamy coating on the spoon. The materials must be
very cold. Set the bowl in a dish of ice water during the beating.

One-half cup of sweet cream, 3 yolks of eggs, 1/4 cup of
melted butter, 1/4 cup of vinegar, 1 teaspoonful of mustard,
1 teaspoonful of salt, a dash of cayennee pepper. Add to the beaten
yolks all save cream, and cook over hot water, stirring constantly
till thick. Beat briskly a moment before setting aside to cool.
When cold add cream. Never allow salad dressing to stand in
a tin receptacle.

One tablespoonful of dry mustard, 1 tablespoonful of sugar,
1 teaspoonful salt, 1-10 teaspoonful cayenne pepper, yolks of
3 raw eggs. Beat these with a Dover egg beater until very light,
setting bowl in pan of ice water while beating. Add a few drops
of oil at a time until it becomes very thick or hard. After this
the oil can be added more rapidly. When so thick the beater
turns hard add a little vinegar and lemon juice, then more oil and
then vinegar and lemon juice, using 1 pt. of oil, and juice of 1/2
lemon and 1/4 cup vinegar. When last of oil is used it should be
very thick. Add 1 1/2 cups of whipped cream just before using,
keeping on ice for a short time.

One cup vinegar, 1/2 teaspoonful mustard, a pinch of salt and of cayenne pepper, 1 teaspoonful flour, yolks of 2 eggs, 1 tablespoonful butter. Beat eggs and melted butter together. Put the vinegar on to boil, saving out a little to moisten the flour; salt and pepper while cold. When the vinegar boils, add the thickening, stir till smooth, and then pour it into the eggs and butter. Set in ice box till ready to serve, and add 2 tablespoonfuls of olive oil, or cream to taste.

Make a mixture of 24 teaspoonfuls of salt, 6 teaspoonfuls of mustard,
3 (scant) teaspoonfuls red pepper, to be kept on hand for use as needed.
Two whole eggs, or yolks of 4, 4 tablespoonfuls vinegar. Beat eggs and pour in the vinegar hot. Place over the fire and cook until it thickens. Remove and continue beating while adding 4 tablespoonfuls melted butter. When cool add 3 teaspoonfuls (scant) of the above mixture. Add as much whipped cream as dressing just before using.

Yolks of 2 eggs, 1 teaspoonful of mustard, 1 teaspoonful of
powdered sugar, 1 teaspoonful of salt, 1/4 teaspoonful of cayenne
pepper, 1 pt. of olive oil, 1/4 cup of vinegar, 1/4 cup of lemon juice.
To the yolks of the eggs add the dry ingredients, and beat well
before adding the oil. Add the oil slowly in a thread-like stream,
beating vigorously. When the dressing is thick, thin it with the
vinegar, then add oil and vinegar alternately, and lastly the lemon
juice. Less oil may be used if less dressing is required, but the
yolks of 2 eggs will make a foundation for almost any quantity
of mayonnaise.

One tablespoonful vinegar, 3 of olive oil, 1/2 teaspoon salt,
1 saltspoon pepper. Put salt and pepper in a bowl, gradually add
oil, mix till salt is thoroughly dissolved. Then slowly add vinegar,
stir for 1 minute and it is ready for use. Have bowl very
cold, or set it in ice water.

Passover is not complete without fresh red horseradish. This is easier to prepare than you think.

To make rossel, a sour condiment used to color and flavor horseradish and salad dressings, place a few raw beets in a jar of water. Cover the open jar with a thin peice of cloth. Place this in a warm place for about 3 weeks. Peek at it every 2 or 3 days so you can pick off any mold that may form. When this sours, it is ready to use. Beets from rossel are good in borscht.

And now for the horseradish. Select a fresh root. Clean it and cut it into pieces. shred this with a bit of water in your blender. If you did not make rossel, use a little salt and vinegar to make it tasty. If you made rossel, adda little at a time until you like th ecolor and it suits your taste.