French dressing
Rub the inside of a bowl with a clove of garlic. Measure into a bowl six tablespoonfuls of oil, two of vinegar, two saltspoonfuls of salt, and one of pepper. Mix thoroughly before pouring over the salad.
Mayonnaise dressing
Into a chilled soup plate drop the yolk of an egg drained free of all the white, squeeze upon it a teaspoonful of lemon juice and stir in with a silver fork until well mixed. Now add gradually a few drops of salad oil, stirring steadily. As the dressing thickens, add the oil more freely until you have used half a pint. Season with a dash of paprika, a half teaspoonful of salt, a saltspoonful of mustard, and a generous tablespoonful of vinegar.
In making your chicken salad allow a cupful of celery cut into bits to every two cups of the chicken dice, and make a cupful of mayonnaise for five cupfuls of the salad.
Cream dressing
Beat three eggs, yolks and whites together, until they are very light; add one teaspoonful of salt, a pinch of red pepper, half a saltspoonful of mustard mixed with a little water, and, lastly, three or four tablespoonfuls of rich, sweet cream.
Sour cream salad dressing
Have a cupful of rich sour cream very cold, then beat hard for five minutes, adding, as you do so, a tablespoonful of powdered sugar and a half teaspoonful of lemon juice. This dressing is delicious served with chilled cucumbers, sliced thin.