Beat the yolk of one egg in a cold dish with a silver or wooden fork. If the weather is very warm, place the bowl in a larger vessel filled with chopped ice. When the egg is beaten add one-half teaspoon of salt, dash of red pepper, one-half teaspoon of English mustard and olive oil, drop by drop, being careful to beat well without reversing the motion for fear of curdling. When the dressing thickens, begin adding the vinegar or lemon juice, drop by drop. Then add more olive oil, then more acid, continuing until one cup of olive oil and two teaspoons of vinegar or lemon juice are all used. Be sure to have all the ingredients and dishes as cold as possible. If the mixture should curdle, begin immediately with a fresh egg in a fresh dish and when it is well beaten add carefully the curdled mixture, drop by drop. To serve twenty people one pint of mayonnaise is required. MAYONNAISE WITH WHIPPED CREAM When you are in want of a large quantity of dressing, mayonnaise or French, add one pint of whipped cream to your prepared dressing, stirring thoroughly, just before ready to serve. COLORED MAYONNAISE To color mayonnaise, chop parsley leaves very fine; pound them in a small quantity of lemon juice; strain and add the juice to the dressing. WHITE MAYONNAISE To make white mayonnaise, follow the ordinary directions, using lemon juice instead of vinegar, omitting the mustard and adding, when finished, a half cup of whipped cream or half an egg white beaten very stiff. 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