Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

French Dressing No. 2

• ½ teaspoon mustard
  1 teaspoon salt
  ¼ teaspoon paprika
  few grains cayenne
  ½ teaspoon finely minced onion
  6 tablespoons oil
  2 tablespoons vinegar

Mix onion, salt, mustard, paprika and cayenne. Mash until of a creamy consistency; add oil and vinegar alternately, beating all the time.

French Dressing No. 3

• 1 teaspoon mustard
  1 teaspoon salt
  ¼ teaspoon paprika
  few grains cayenne
  3 tablespoons lemon juice
  6 tablespoons oil

Mix the dry ingredients; add lemon juice and oil alternately, and beat until quite thick.

Cream Dressing

• 3 egg yolks hard cooked
  1 teaspoon salt
  ⅛ teaspoon cayenne
  1 teaspoon mustard
  2 tablespoons vinegar
  1½ cups thick cream

Mash the yolks; add salt, vinegar and mustard. Beat the cream until stiff; add the beaten cream, little at a time, to the egg mixture; when stiff, add cayenne.