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120 British Columbia Women’s Institutes

BOILED DRESSING

Yg cup vinegar 2 tbsp flour
1 tbsp butter 34 tsp salt
Y% cup juice from pineapple Y% tsp dry mustard

1 whole egg or 2 yolks

Heat vinegar and butter in top part of double boiler. Beat egg or yolks
with pineapple juice. Add sugar, flour, salt and dry mustard. Pour slowly
into hot vinegar. Cook over hot water stirring until thick. Cool. Combine
salad ingredients.

FRENCH DRESSING

1 clove garlic (optional) 1 tsp salt

1 cup vinegar 1 tsp paprika

2 tsp dry mustard YQ tsp pepper

1 tbsp sugar 2 cups salad oil

If using garlic, soak it in vinegar 1 hour before mixing the dressing.
Mix dry ingredients together and place in a covered jar or bottle. Remove
garlic from vinegar and add vinegar to dry ingredients. Pour on the oil
slowly. Place in refrigerator until ready for use. Just before serving shake
vigorously for 2 minutes. Makes 3 cups dressing.

MAYONNAISE
1 egg, unbeaten 1 tsp salt
34 tsp sugar Y% tsp dry mustard
few grains of cayenne pepper few grains of pepper
few grains paprika 1 tbsp vinegar

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14 cups salad oil tbsp lemon juice

Place egg, salt, sugar, mustard, cayenne pepper, paprika and vinegar in
small mixer bowl. Slowly add 4 cup salad oil, a tablespoon at a time.
Gradually add remaining oil, then lemon juice, continuing to beat until
thick, about 3 minutes. Makes 2 cups.

TWENTY-FOUR HOUR FRUIT SALAD

2 eggs, beaten 2 oranges, sections free from membrane
4 cup vinegar 2 cups quartered marshmallows

Y% cup sugar 34 cup slivered blanched almonds

2 tbsp butter 1 cup heavy cream, whipped

2 cups white canned cherries, salad greens

pitted and cut in halves salad dressing
2 cups canned or cooked pineapple

cut in pieces
Combine beaten eggs, vinegar and sugar in the top of a double boiler.
Set over hot water and cook and stir until the mixture is thick and smooth.
Remove from the heat, add the butter and cool. When cold, fold in well-
drained fruit, the marshmallows and almonds. Fold in whipped cream and
turn into a salad mold. Chill in the refrigerator for 24 hours. Unmold on
crisp salad greens and serve with any desired dressing. This will make 6 to
8 servings. Canned fruit salad can be used as fruit in this salad.