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                       Boiled Dressing for Fruit 
                   (Carson Gulley's original dressing) 
               1 cup sugar                       1/4 tablespoon salt 
               1/2 cup water                     1/2 cup lemon juice or vinegar
               3 egg yolks well beaten           2 tablespoons butter 
                           1 cup whipped cream 
               Mix all ingredients together except the whipped cream, and
cook 
          in a double boiler until thick. Cool and fold in whipped cream.
          Serve on fruit salads. One cup of this dressing foled into 1 cup
of 
          mayonnaise aid whipped cream makes a good dressing. 
                             French Dressing 
          If something good for an all purpose salad dressing is desired,
make 
this velvety smooth French Dressing. It is good on both fruit and vegetable
salads and also has good keeping qualities. 
          2 cups salad oil                       3 tablespoons catsup 
          1 whole egg                            1/4 teaspoon white pepper
          1/4 cup Tarragon vinegar               2 tablespoons sugar 
          1/4 cup Garlic vinegar                 1/2 teaspoon salt 
          2 teaspoons paprika                    1/4 teaspoon dry mustard
               Beat egg, add dry ingredients. Add oil gradually until 1 cup
          has been used. Then add 1 tablespoon of vinegar. Repeat. Fold in
          catsup as the dressing is used. 
                          Thin French Dressing 
                       (Serve on vegetable salads) 
               2 cups oil - olive or vegetable   1/4 teaspoon white pepper
               1/2 cup vinegar                   1/4 cup sugar 
               2 teaspoons paprika                1 teaspoon salt 
                         1/4 teaspoon dry mustard 
               Put all dry ingredients in oval shaped bowl. Add oil gradually
          -- very little to start. Alternate with vinegar until thick. 
          Continue until all is incorporated. Clove of garlic may be added
for 
          a short while. 
               Many people make too easy a job out of making Thin French
          Dressing. All ingredients should be put in an electric mixer and
          well beaten with a little oil and a little vinegar added until
it 
          thickens (or beaten well with rotary beater). This is your proof
          that the spices, sugar and salt are thoroughLy dissolved. 
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