The yolk of a raw egg, a table-spoonful of mixed mustard, one-fourth
of a teaspoonful of salt, six table-spoonfuls of oil. Stir the yolk,
mustard and salt together with a fork until they begin to thicken. Add
the oil, gradually, stirring all the while. More or less oil can be
used.


Cream Salad Dressing.

Two eggs, three table-spoonfuls of vinegar, one of cream, one
teaspoonful of sugar, one-fourth of a teaspoonful of salt, one-fourth
of a teaspoonful of mustard. Beat two eggs well. Add the sugar, salt
and mustard, then the vinegar, and the cream. Place the bowl in a
basin of boiling water, and stir until about the thickness of rich
cream. If the bowl is thick and the water boils all the time, it will
take about five minutes. Cool, and use as needed.


Red Mayonnaise Dressing.

Lobster "coral" is pounded to a powder, rubbed through a sieve, and
mixed with mayonnaise dressing. This gives a dressing of a bright
color. Or, the juice from boiled beets can be used instead of "coral."


Green Mayonnaise Dressing.

Mix enough spinach green with mayonnaise sauce to give it a bright
green color. A little finely-chopped parsley can be added.