RUSSIAN DRESSING

Make one-half pint of mayonnaise dressing and add to it the following:  Two hard-boiled eggs chopped fine, two to four tablespoons of tomato catsup, one tablespoon of finely chopped parsley, one teaspoon of finely chopped or grated white onion or shallot, after these ingredients are mixed, fold them into one cup of mayonnaise and serve.  Enough for ten people.

BOILED DRESSING WITH OLIVE OIL (PARVE)

Beat three whole eggs until very light, add two tablespoons of olive oil, stirring constantly, add a good pinch of salt, pepper, mustard and cayenne pepper.  Heat one-half cup of vinegar with one teaspoon of sugar in it, stir while hot into the eggs and put it back on the stove in a double boiler or over hot water in another saucepan and stir until thick.  Serve cold.

MUSTARD DRESSING

Take yolk of one hard-boiled egg and rub smooth in a bowl.  Add two teaspoons of French mustard, salt, pepper, and little sugar.  Add a little oil, and then a little vinegar.  Garnish top with the white, cut in pieces.

SOUR CREAM DRESSING

Mix one cup of sour cream and three eggs, well beaten.  Dissolve two tablespoons of sugar and one tablespoon of mustard in one-half cup of vinegar; salt, pepper and paprika to taste, and then stir this slowly into the cream and eggs.  Put in double boiler, cook until thick, then add butter the size of an egg and cook about five minutes longer.  Take from fire and bottle; this dressing will keep for months.

BOILED DRESSING

Mix one teaspoon of salt, one tablespoon of mustard, one tablespoon of sugar, one tablespoon of flour and a few grains of cayenne.  Beat three eggs until lemon-colored and add the dry ingredients with one-half cup of vinegar and two tablespoons of melted butter.  Cook over boiling water until thick; strain, add one-half cup of cream or milk.  Beat until smooth, and cool.

FRENCH DRESSING

Mix one-half teaspoon of salt, one-fourth teaspoon of pepper, one teaspoon of sugar, a dash of paprika, two tablespoons of vinegar and four tablespoons of olive oil.  Stir until well blended and use at once.

DRESSING FOR LETTUCE

Rub the yolks of two hard-boiled eggs to a paste, adding one teaspoon of salad oil or melted butter, being careful to add only a few drops at a time.  Add one-half teaspoon salt, one-half teaspoon of prepared mustard, very little pepper, two tablespoons of white sugar.  Stir very hard, then pour in gradually one-half teacup of vinegar.

SALADS

GREEN SALADS