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• 1 3-ounce package cream cheese
• 1 tablespoon lemon juice
• 3 tablespoons currant jelly
• 3/4 cup heavey cream, whipped (or whipped topping)

Blend cream cheese, lemon juice and currant jelly. Add whipped cream and mix. Chill. Makes 1 1/2 cups.

• 1/2 cup pineapple juice
• 3 tablespoons lemon juice (or kalamansi juice)
• 1/4 cup orange juice
• 1 teaspoon butter
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 1 egg yolk, beaten
• 1/8 teaspoon salt
• Whipped cream

Place fruit juices and butter in saucepan. Bring to boil. Add sugar and cornstarch (made smooth with little water) and beaten egg yolk to juices. Let thicken and add salt. Use 1 part whipped cream to 2 of above mixture. Makes about 1 cup.

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup sour cream
• 1 cup sweet cream
• Juice of 1 lemon (or kalamansi)

Melt butter, add flour, and cook slightly. Add sour cream and cook a few minutes longer. Cool. Add sweet cream and lemon juice. Makes about 2 cups.

• 3 tablespoons flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/8 teaspoon paprika
• 3/4 cup water
• 1/4 cup lemon juice
• 2 tablespoons butter
• 2 whole (or 4 yolks) eggs, beaten

Mix dry ingredients with enough water and 1 tablespoon lemon juice to make a paste. Combine mixture with remaining lemon juice and water. Bring to boil and let boil 5 minutes or may be cooked 10 minutes in double broiler without having stirred. Remove from flame, add eggs, stirring to combine thoroughly. Return to fire and cook until egg thickens, stirring constantly (about 2 minutes). Add butter. Makes about 3/4 cup smooth dressing of the consistency of thick white sauce, without starch flavor, tart and well-seasoned.

• 1 cup mayonnaise (cooked salad dressing may be used or sour cream)
• 1 tablespoon minced onion
• 1 tablespoon minced dill or sweet pickle
• 1 tablespoon minced beets
• 1 tablespoon chopped green pepper
• 1 tablespoon minced pimiento
• 1 tablespoon minced parsley
• 1 tablespoon hard cooked egg

Add all or any combination of the last six ingredients to the mayonnaise. Do not omit the beets - they give a lovely color to the mixture, and delicate flavor. Many times a good dressing may be made by using only two or three of the suggested ingredients. Learn to improvise!