ROQUEFORT CHEESE SALAD DRESSING

One-quarter pound Roquefort cheese, %4 teaspoonful paprika,
2 tablespoonfuls lemon juice or vinegar, 5 tablespoonfuls olive
oil, % teaspoonful Worcestershire sauce, 1 teaspoonful chopped
parsley, dash of tobasco, salt. Mix well together.

THOUSAND ISLAND DRESSING

To % cupful mayonnaise add 2 tablespoonfuls finely chopped
pimentos, 2 tablespoonfuls minced chives, 2 tablespoonfuls tomato
catsup and 2 tablespoonfuls Chili sauce. Mix and then fold in
\% cupful heavy cream whipped until stiff, and just before serving
add 2 hard-cooked eggs, coarsely chopped. Chill on ice before
using. This recipe will serve 10 people.

COOKED CREAM DRESSING

Three tablespoonfuls vinegar, %4 cupful sugar, pinch each of
salt and mustard, yolks of 2 eggs, % pint whipped cream. Beat
yolks, adding to boiling vinegar, with salt, sugar and mustard.
Cook in double boiler until thick; when cold add whipped cream.

FRUIT SALAD DRESSING

One-half cupful pineapple juice, 1 cupful sugar, % cupful
lemon juice, 2 eggs, % pint whipping cream. Beat eggs until
very light, add sugar and beat again, then add fruit juice to
eggs and cook in a double boiler until creamy. When cold, add
whipped cream. —Mrs. Louis Diether

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