| | SALADS 133 SALAD DRESSINGS Thousand Island Dressing (for green and vegetable salads)——To 1 cup mayonnaise, add 2 tablespoons chopped green pepper, 2 tablespoons chopped pimento, 1 teaspoon onion juice, 1 chopped hardboiled egg, 1 teaspoon worcestershire sauce, 1 tablespoon catsup and 2 tablespoons chili sauce. Russian-type Dressing (for seafood, vegetable salads and greens)—-To 1 cup mayonnaise, add 1/3 cup thick chili sauce; mix lightly to blend. Add relishes if desired. Cream Cheese Dressing (for fruit and vegetable salads)—-Cream 1 pkg. cream cheese with a little milk or cream and combine with 1 cup mayonnaise. Dressing Louis (for seafoods)—To 1] cup mayonnaise, add 12 finely chopped stuffed olives, 1/3 cup finely sliced celery, 2 tablespoons chopped pickle relish, %4 cup chili sauce and 2 teaspoon worcestershire sauce, Green Goddess Salad Dressing (for greens and seafoods)—-To 1 cup mayonnaise, add 3 tablespoons finely cut parsley, 3 tablespoons sliced green onion, 2 tablespoons chopped chives or green onion tops, 1 can (2 oz.) anchovy fillets, 1 tablespoon tarragon vinegar, 2 teaspoons lemon juice, 44 teaspoon salt and dash of pepper. Avocado Dressing (for fruit, vegetable and seafood salads)—-Combine 1 cup mayonnaise with 1/3 cup avocado pulp; season with onion juice. Golden Gate Dressing (for fruit salads)——-To 1 cup mayonnaise, add 1% cup finely chopped raisins, 2 tablespoons finely chopped walnut meats, 6 finely cut dates, and 1 teaspoon grated orange rind. Roquefort Cheese Dressing (for citrus fruit or lettuce)—-Blend 4 tablespoons softened cheese with 1 cup mayonnaise. Harvest Dressing (for green salads)—-Combine 4% cup mayonnaise and Y% cup French dressing with 2 teaspoon worcestershire sauce and 1%4 cup chili sauce. Beat with rotary beater to mix. Remolade Dressing (for seafood salads and cocktails)\—-To Y2 cup mayonnaise, add finely minced bud of garlic, 1 finely chopped hardboiled egg, 2 tablespoons finely cut green onion, 1 tablespoon finely cut parsley, 1 teaspoon prepared mustard, and ] teaspoon prepared horseradish. Whipped Cream Dressing (for topping off dessert salads)—-Combine equal parts mayonnaise and whipped cream. Tartar Sauce (for hot or cold fish\—-Combine 1 cup mayonnaise with 1 table- spoon chopped ripe or green olives, 1 tablespoon finely cut parsley, and 1 tablespoon finely chopped sour pickle. Cocktail Sauce (for seafood and vegetable cocktails)——To 1 cup mayonnaise, add Y2 cup chili sauce, %4 cup catsup, Y2 teaspoon worcestershire sauce, 4 drops tabasco sauce, 1 teaspoon lemon juice, and 2 teaspoons finely chopped green pepper. SAUCE TARTARE Y2 teaspoon mustard — 1¥2 tablespoons vinegar or lemon Y2 teaspoon salt . 1 teaspoon chopped sweet pickles Dash of cayenne 1 teaspoon chopped olives 1 egg yolk 1 teaspoon chopped parsley 1/3 cup of oil 1 teaspoon chopped onion Mix well mustard, salt and cayenne in a bowl, set in ice water. Add yolk of egg _and gradually beat in the oil, thin with vinegar or lemon and just before serving add seasoning ingredients (pickles, olives, parsley and onion). TOMATO SAUCE Cook 2 cups tomatoes, | slice onion, 1 bay leaf and 1 sprig parsley together for 10 minutes, strain. Melt 1 tablespoon butter, add 1 tablespoon flour, slowly add the strained tomato, season to taste with salt and pepper. Cook until thickened. DRESSING One and one-half tablespoons flour blended with 1 tablespoon butter and 1 cup sweet cream. Cook until thick, chill and stir in carefully 1 cup sour cream and juice of 1 lemon. Mix with above and serve on lettuce. Will serve 12 persons.