Juice of one lemon,
Pint of Wesson Oil.
Beat yolks until thick; then add salt, pepper, mustard and part of lemon juice. Lastly add the oil one drop at a time at first, then slowly until dressing is thick, and then the remainder of the lemon juice.
TOMATO JELLY
Cover one-half box of gelatine with one and one-half cups of cold water. Stew one quart can of tomatoes until tender and strain. Season with salt, pepper and sugar to taste and bring to boiling point. Pour hot tomato juice into the melted gelatine and add to this one hard boiled egg sliced thin. One small bottle of stuffed olives sliced thin and one-half cup of nuts. Pour into small molds wet with cold water and serve on lettuce with oil dressing.
FRENCH DRESSING
²⁄₃ cup oil,
¹⁄₂ teaspoon pepper,
¹⁄₃ cup vinegar,
¹⁄₄ teaspoon mustard,