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DRESSINGS
| ALL-PURPOSE
DRESSING |
| Any number of salads and fillings for
sandwiches for home use, teas or receptions, can be made at little cost
and trouble, by using the following simple recipe for dressing. The secret
of success of the dressing lies in the mixing of the ingredients:
Powder the cold yolks of four hard boiled eggs; then
stir in one tablespoon even full of common mustard, one-half teaspoonful
of salt, and two heaping tablespoonfuls of pulverized sugar. When mixed
thoroughly, add three tablespoonfuls of good table oil, and stir rapidly
for three minutes; then add six tablespoonfuls of good, sharp vinegar, and
stir for five minutes. Now you will have dressing sufficient for a dozen
or fifteen plates of salad, and one that will keep in a cool place for
weeks.
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| BOILED
DRESSING |
| Mix one teaspoon of mustard, two teaspoons
of salt, two tablespoons of sugar, one-fourth teaspoon of cayenne pepper,
one heaping teaspoon of flour; mix well; then add one egg, well beaten;
and one cup hot water. Put in double boiler, and boil ten minutes. While
it is cooking, add one-half cup hot vinegar. When done, add one tablespoon
of melted butter, or Lucca oil, if prepared. After it is cooked, turn into
a bowl; put on ice until cold; add to salad just before serving. If you
like filberts in the salad, pour boiling water on them; let them stand a
short time, then throw them into cold water; remove the skins, break into
halves; put into salad before you pour on the boiled dressing. |
| FRENCH
DRESSING |
| One teaspoon of salt, one-half teaspoon of
white pepper, one-fourth teaspoon of onion juice, one tablespoon of
vinegar, three tablespoons of olive oil, or melted butter; mix in the
order given, adding the oil slowly. When ready to serve your salad, mix it
with the boiled dressing given above; arrange it, and garnish with
parsley. |
| MAYONNAISE
DRESSING |
| Take the yolks of six eggs, one teacup best
cider vinegar, one teacup white sugar, one tablespoon pure mustard,
one-fourth pound of butter, one teaspoon salt, one pint water, two
tablespoons corn starch. Put the water and vinegar in granite iron vessel,
and let come to a boil. Beat the rest of the ingredients to a cream; stir
this into the vinegar rapidly to prevent burning. Put in self-sealing can,
and keep in a cool place. |
| POTATO
SALAD DRESSING |
| Add the well beaten yolks of five eggs to
five tablespoonfuls of boiling vinegar; cook until it thickens, stirring
constantly. Remove from the fire. Add two tablespoonfuls butter, and stir
until cool. Season with one teaspoon mustard, one of salt, one tablespoon
of sugar, pinch of cayenne pepper, one cup of cream. Use oil in place of
butter, if preferred. |
| SALAD
DRESSING |
| Beat three eggs, and add a teaspoon each of
salt, pepper, and mustard; six tablespoons of cream or milk, small half
teacup of vinegar, and one-half cup sugar; mix thoroughly and set in top
of teakettle, stirring constantly till it thickens. |
| WEYMOUTH
SALAD DRESSING |
| Yolk of one egg, one tablespoon sugar, one
teaspoon salt, one teaspoon mustard, lump of butter the size of small egg,
one-half cup of vinegar; cook till thick as cream. Add one-half cup of
thick cream before using. |
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