French Dressing

Four parts of olive oil to one part of vinegar, white or tarragon, a little onion juice, finely chopped parsley, salt and pepper.

Cream Dressing

One cup each of white vinegar and melted butter, one dessert spoon of dry mustard, one teaspoon of paprika, eight yolks of eggs, one quart of whipping cream. Boil the vinegar, butter and seasonings together; pour it then to the beaten yolks, stir over the range till like custard, remove and cool, then whip the cream and beat it into the dressing.

Hollandaise Dressing

One pint of white vinegar, one quart of milk, one cup of oil or melted butter, one basting spoonful of dry mustard, one teaspoon of red pepper, one tablespconful of paprika, twelve eggs, salt to taste. Boil the vinegar with the seasonings; meanwhile separate the yolks and whites, and beat them separately; bring the milk to the boil and pour it to the yolks, then add the boiling vinegar, stir on the range till it just thickens like mustard (do not let it boil or it will curdle). When of the custard consistency, remove from the fire and beat in the whipped whites with the melted butter or oil, then put away to cool for use.