Royal is Made from Cream of Tartar 41

Salads and Salad Dressings

LL salad greens, such as_ lettuce,
chicory, endive, romaine, or water-
cress, should be fresh, crisp, dry and
cold. Wash leaves carefully and put on
ice in lettuce dryer or in cloth.

Dressings wilt the leaves; they should
be added just before serving.

Salads may be made in infinite vari-
ety.. Lettuce plain or combined with
vegetables, cold meat, fish, or fruits
may be used with French or Mayonnaise
Dressing.

: French Dressing

Put 1 tablespoon lemon juice or vine-
gar, 14 teaspoon salt, 4% teaspoon pep-
per or few grains cayenne pepper into
bowl; add 8 tablespoons oil, beating con-
stantly. Serve very cold.

Mayonnaise I
legg yolk
14 teaspoon dry mustard
14 teaspoon salt
/16 teaspoon cayenne pepper
1 cup salad oil
2 tablespoons vinegar or lemon juice

Utensils and ingredients should be
very cold. Put egg yolk into shallow
bowl; add seasoning, mix well; add oil
slowly, almost drop by drop, beating
until thick. Thin with vinegar; continue
adding oil and vinegar until all is used.

Mayonnaise II
1 egg
juice of 1 lemon or 4 tablespoons
vinegar

4 teaspoon salt

2 cups olive oil

Put egg with vinegar or lemon juice
and seasoning into bowl, beating with
rotary egg beater. Add oil a table-
spoonful or more at a time, beating con-
stantly. Well covered, this mayonnaise
will keep for three or four weeks.

Boiled Salad Dressing

14 tablespoon salt

14% tablespoons sugar

1 teaspoon mustard

14 tablespoon flour

few grains cayenne

1% cup vinegar

2egz2s

% cup milk

1 ten leabobia butter or other ghowtsnitie

Mix dry ingredients in top of double
boiler; add vinegar and beaten egg yolks
and mix; add milk and butter. Cook

over hot water until thick and smooth.
Take from fire and add beaten egg
whites. Cool and serve.

Russian Dressing
Take 1 cup mayonnaise; add 2 tea-
spoons chili sauce, 1 can _ pimentos
chopped fine, and if desired a dash of

| grated cheese.

Chicken Salad

1 quart cold boiled chicken, cut into
small cubes

1 pint finely cut celery

1 teaspoon salt °

¥z teaspoon pepper

2 hard boiled eggs

2 cups mayonnaise dressing

6 olives

Mix chicken which should be very
tender, with celery, seasoning and one
egg cut into small pieces; marinate with
little French dressing, and let stand in
cold place one hour.
leaves and spread mayonnaise over
top. Garnish with olives and remaining
egg cut into slices. Dust with ‘paprika.

Fruit Salad

14 pound, Malaga grapes
2 pears

1 grapefruit

1 orange

1 head lettuce

Wash, peel; remove seeds from all
fruit; cut grapes into halves, pears in
lengthwise pieces, grapefruit and orange
into sections; allow to stand on ice.
Serve on lettuce leaves with French
dressing. Alligator pears, cassaba melon
or other fruit may be substituted for
above.

Vegetable Salad

1 cup finely cut red cabbage
1 cup cold boiled red beets

1 cup cold boiled carrots

1 cup cold boiled potatoes

1 cup finely cut celery

% cup pimentoes

1 head lettuce

1 cup French dressing

Soak cabbage in cold water 1 hour;
drain and add beets, carrots, potatoes
and celery. Mix well together, season
with salt and pepper and serve on let-
tuce leaves. On top put strips of pi-
mento and serve with French dressing,
to which may be added one teaspoon
onion juice.

All measurements are level. Four level teaspoons of baking powder about equal one
heaping teaspoon as heretofore used.

Serve on lettuce