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Salad Dressing Without Oil

No. 1.--Mix a tea-spoonful of salt and half a tea-spoonful of white pepper with three table-spoonfuls of thick sour cream. Beat well, and add a table-spoonful of vinegar. If liked, a little sugar may be rubbed upon the rind of a fresh lemon, and dissolved in the vinegar before it is mixed with the cream. No. 2.--Rub the yolks of two hard-boiled eggs till smooth. Add a spoonful of mixed mustard, a quarter of a tea-spoonful of white pepper, half a salt-spoonful of salt, a pinch of cayenne, and two table-spoonfuls of thick cream. When all these ingredients are thoroughly mixed, add very gradually as much vinegar as will make the sauce of the consistency of cream.