Mayonnaise Dressing

Beat the yolk of one egg in a cold dish with a silver or wooden fork. Add one cupful of oil, drop by drop, beating thoroughly. When it begins to thicken it may be thinned with lemon juice or vinegar, using two tea-spoonfuls in all. When all the oil and vinegar is mixed, the seasonings may be quickly and thoroughly beaten in. Use one-half teaspoonful each of salt and mustard, and a dash of red pepper. It is usually the salt which causes the mayonnaise to separate. This same mayonnaise may be mixed very quickly with a Dover egg-beater, but none of the quickly-made dressings will last without separating, as will those made by the slower drop by drop method.

Chiffonade Dressing

This is extremely good to serve on lettuce, romaine, or any green salad. Into a glass jar put one hard-boiled egg, finely chopped, one teaspoonful of finely cut chives, one tablespoonful each of chopped red and green pepper, one teaspoonful of salt, one-fourth teaspoonful of paprika, and one-eighth teaspoonful of pepper, one-half cupful of olive oil, three tablespoonfuls of vinegar, and one teaspoonful of Tarragon vinegar. Allow it to become very cold, and just before serving shake the contents of the jar thoroughly.

Chili Dressing

Mix together six tablespoonfuls olive oil, two table-spoonfuls vinegar, one teaspoonful Tarragon vinegar, one teaspoonful finely chopped onion, one-half teaspoonful salt, one-eighth teaspoonful pepper, one-fourth teaspoonful paprika, and two tablespoonfuls chili sauce. Let stand several hours, shake well, and serve on the salad.

Roquefort Cheese Dressing

Mix together half a teaspoonful of salt, a quarter of teaspoonful of white pepper, six tablespoonfuls of olive oil, and when well mixed add two tablespoonfuls of vinegar or lemon juice. Beat all together until an emulsion is formed. Add to this an eighth of a pound of Roquefort cheese, crushed fine, and a little chopped pimiento. Serve on lettuce, chicory, or endive.

Roquefort Sandwiches

Cream one-half cupful of butter, and add one-fourth pound of ripe Roquefort cheese; mix until smooth; season with one-half teaspoonful of paprika, one-half clove of garlic (finely chopped), and salt to taste. Moisten with a little cream to make of right consistency to spread. Put between very thin slices of brown bread, or entire wheat bread. Cut into small shapes, and serve with the salad.