26 Planning the Party

Pile lightly in dish and chill well. Serve on crisp lettuce, with mayon-
naise.

Or turn mixture into tray in mechanical refrigerator and freeze. Serve
in the same way, cut in squares.

FRENCH DRESSING—No. 35
MixXif a DOW Se 14 teaspoon salt
14 teaspoon paprika

4 teaspoon pepper
WOE. 2 AAR ee 4 tablespoons salad oil
ANG. fos ite VAG SEAS Se Nee st 2 tablespoons vinegar

Beat until well blended, with a wooden spoon, or double Dover beater.
Use at once or beat again before using.
WHIPPED CREAM DRESSING—No. 36
(For Fruit Salads)
A.—Mix together in top of double

DOU iG ee Ss Se ek 14 cup sugar

14 teaspoon salt
Add, well beaten..\ 2 206. SoOe esa. 3 egg yolks
Stir in gradagllgs: o.oo s ee 14 cup vinegar (mild)

Cook, stirring constantly, over hot

water, until thickened so that mixture

will coat a silver spoon. Chill.

Whip until gtiff .. . tia oi sk cde clu. ¥% cup thick cream - :
Fold chilled cooked mixture lightly into whipped cream. Use at once.

B.—Fold whipped cream into mayonnaise or cooked dressing, using any-

thing from a spoonful up to equal quantities cream and dressing.

COOKED SALAD DRESSING—No. 37
(Without Oil)
iit CHOON ss a cE 1% tablespoon salt |
. 1% to 3 tablespoons sugar
_Y% tablespoon mustard
1 tablespoon flour

Beat slightly and atid. cov se eames ex 2 egg yolks
ott iy. .6 |S ie eC ‘.34 cup milk
then gradually. ).ies wes cangeanes e- ly cup vinegar

Cook, stirring constantly over hot
water, until the mixture thickens. wee
I is ovine dues es dee 3 tablespoons butter,

Store in covered jar in cool place.
When serving, thin with cream, or chili sauce, etc., or fold in whipped
cream up to equal quantity.

MAYONNAISE DRESSING—No. 38

Beat until very thick............... 2 egg yolks
Beat in very gradually... 0.0022. 5.. 14 cup salad oil
Mix and ad 2c Cee eee 2 teaspoons mustard

1 teaspoon salt
1 tablespoon pulverized sugar