Melted butter, added before the dressing is cold, may be substituted for the oil.
=Boiled Salad Dressing.= INGREDIENTS.
1 teaspoonful of mustard.
1/2 a teaspoonful of salt.
1/4 a teaspoonful of paprica.
Yolks of 3 eggs.
4 tablespoonfuls of melted butter.
2 tablespoonfuls of vinegar.
1/2 a cup of thick cream.
2 tablespoonfuls of lemon juice.
_Method._--Mix together the mustard, salt and paprica, and add the yolks of eggs; stir well and add slowly the butter, vinegar and lemon juice, and cook in the double boiler until thick as soft custard.

When cool and ready to serve, add the cream, beaten stiff with the Dover egg-beater.
=Cream Salad Dressing.= INGREDIENTS.
3/4 a cup of thick cream.
2 tablespoonfuls of vinegar or lemon juice.
1/4 a teaspoonful of salt.
A dash of white pepper and paprica.
_Method._--Add the seasonings to the cream and beat with a Dover egg-beater until smooth and light.

Add a scant fourth a cup of grated horseradish, for a change.

The radish should be freshly grated, and added to the cream after it is beaten.
=Dressing for Cole-Slaw.= Beat the yolks of three eggs with half a teaspoonful of made mustard, a dash of pepper and one-fourth a teaspoonful of salt; add one-third a cup of vinegar and two tablespoonfuls of butter, and cook over hot water until slightly thickened.

Set aside to become cold before using.
=Bacon Sauce.= Heat five tablespoonfuls of bacon fat; cook in it two tablespoonfuls of flour and a dash of paprica; add five tablespoonfuls of vinegar and half a cup of water; stir until boiling; then beat in the beaten yolks of two eggs, and a little salt if necessary.