WATKINS COOK BOOK

Salad Dressings

FRENCH DRESSING

Y{ teaspoon salt

lg teaspoon paprika

1 teaspoon sugar (white or
brown)

6 tablespoons salad oil

2 tablespoons lemon juice or
vinegar

Put all ingredients into bottle
and shake well, or beat together
in a bowl. Chill thoroughly,
beat or shake again just before
serving.

One-fourth teaspoon Watkins
Mustard (or less), 4% teaspoon
onion juice, 144 teaspoon Wat-
kins Black Pepper or a few
grains Red Pepper, a whole tea-
spoon paprika instead of an
eighth teaspoon, 2 teaspoons
sugar instead of 1 (when used
with fruit salads or sweet vege-
tables as carrots and cabbage)
are good variations or additions,

AUNT MARY DRESSING

1 teaspoon brown sugar

6 cup vinegar

1 teaspoon Watkins Mustard
1 pinch red pepper

6 cup whipped cream

3 egg yolks

Salt

Beat the egg yolks until thick
and lemon colored. Mix the dry
ingredients, add egg yolks and
vinegar, and cook in a double
boiler, stirring constantly until
thick. Remove from stove, let
cool and add the whipped cream.

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BOILED SALAD DRESSING

2 eggs

2 tablespoons flour

1 teaspoon salt

2 tablespoons butter
24 cup vinegar

4 cup water

4 cup sugar
1 teaspoon Watkins Mustard

Mix the dry ingredients, add
butter, beaten egg and liquid.
Cook in a double boiler till thick.
Thin with cream, milk or fruit
juice. Salad oil may be used in-
stead of butter, or in larger
amounts. If used with potato,
meat or fish salads, omit the
sugar. Add relishes if desired. -

MAYONNAISE DRESSING

1 egg yolk

14 teaspoon Watkins
Mustard

V4 teaspoon salt
Dash of red pepper
1 cup salad oil

2 tablespoons vinegar or
lemon juice

Utensils and ingredients
should be very cold. Put egg
yolk in shallow bowl, add season-
ings and mix well. Add oil
slowly, almost drop by drop,
beating until thick. Thin with
vinegar and continue adding oil
and vinegar until all is used.
Juice of lemon may be substi-
tuted for vinegar.