Will Deming

A Dressing

(For stuffed tomatoes, cold meat or potato salad.)

Melt a large tablespoonful of butter. Add a saucer of vinegar to the yolks of two eggs. Then add a teaspoonful of dry mustard and a teaspoonful of sugar. Stir the mixture—sugar and eggs—into the vinegar; then add it to the butter which you have on the stove, melting. Keep stirring this until it gets thick, and remember that it will be much thicker when it is cold. In case you wish to use this for potato salad, don't make it very thick.

Arthur T. Vance

Pandora French Dressing

I have discovered that the secret of French dressing, to my way of thinking, is to use plenty of salt. When I make it at home—say for five or six people—I take an ordinary salt dish or saucer and cover the bottom with a lot of salt. Add black pepper and some of that Chili powder that comes from a place down in Texas. This Chili powder has a better flavor than paprika, and has a sort of onion taste to it, but don't use too much of it. Then I cover this with a good quantity of olive oil and beat it up with a fork until it gets stiff. It is a good idea to have the olive oil cold. Then add your vinegar—good, old-fashioned cider vinegar. There is a lot of it around nowadays because, while it is easy to turn sweet cider into hard, it is a good deal easier to turn hard cider into vinegar. You add the vinegar to suit your taste—and this depends a good deal on the kind of salad you are going to have. For asparagus I like the dressing a little tart. For lettuce, not so tart. But this is a matter you can easily adjust to your own satisfaction.