Recipes

DRESSINGS

CHIFFONNADE DRESSING

2 tablespoons finely chopped parsley,
2 tablespoons finely chopped red
pepper, 2 tablespoons finely chopped
green pepper, 14 tablespoon finely
chopped green onion, 2 hard-boiled
eggs finely chopped, 14 small teaspoon
pepper, 8 tablespoons of salad oil and
3 tablespoons White Vinegar. Mix
the ingredients in order given. After
chilling, shake well and add to the
salad.

THOUSAND ISLAND DRESSING

Y% cupful mayonnaise made with
White Vinegar; 2 tablespoonfuls finely
chopped pimentos; 1 cupful cream;
2 teaspoonfuls minced chives; 2 table-
spoonfuls tomato catsup; 2. table-
spoonfuls Chili sauce; 2 hard-cooked
eggs. To the mayonnaise add the
chopped pimentos, minced chives,
catsup and the Chili sauce. Fold in
the cream whipped until stiff and just
before serving add the hard-cooked
eggs, coarsely chopped. Chill on ice
before serving.

SALAD DRESSING

2 eggs well beaten, 1% cup sugar, 1
teaspoon flour, 1 teaspoon salt, pinch
cayenne pepper, butter % size of 1
egg, 144 cup Pure Malt Vinegar, | cup
water. Boil until thick over steam
or asbestos mat.

CUMBERLAND DRESSING

Currant jelly, salt, pepper, White
Vinegar and olive oil. To a teaspoon
of currant jelly add 1 tablespoon of
vinegar, a pinch of salt and pepper
and 3 tablespoons of oil.

FRENCH DRESSING

3 tablespoonfuls of olive oil, 1 table-
spoonful of White Vinegar, 1% tea-
spoonful of salt or mixed seasoning.
Put oil and salt in cold bowl and
mix thoroughly. Add vinegar and
beat until it thickens. Pour over
salad.

CHEESE DRESSING

Beat 1 egg, 1% teaspoon of salt, 14
tablespoon of mustard and 1 table-
spoon of sugar; then add a 14 cup of
water, 1 tablespoon of White Vinegar
and cook until thick. Add 1 portion
of Neufchatel cheese and stir until
melted and smooth. This dressing is
delicious on a salad made of chopped
hard-boiled eggs, sliced peppers and
chopped olives. Also good on tomatoes
with centres scooped out and filled
with shredded cabbage mixed with
the dressing. Can be used with potato
salad.

BUTTER DRESSING

1 egg, 1 tablespoonful of White
Vinegar, 1 coffeespoon of sugar, 14
teaspoonful of salt, dash of cayenne
pepper, 1 coffeespoon of prepared
mustard, 1 tablespoonful of butter.
Beat eggs until well blended. Add all
ingredients and mix well. Then cook
in a double boiler to the consistency
of a custard. This dressing is especially
adapted to cole slaw.

MAYONNAISE DRESSING

Place in a small bowl a yolk of 1 egg
and a pinch of cayenne pepper, salt
and powdered mustard (or spoonful
of prepared mustard) and add a few
drops of water. Mix with egg beater

- while adding olive oil and then White

Vinegar.

ENGLISH SALAD DRESSING

The yolks of 3 hard-boiled eggs, 4
tablespoons of salad oil, 2 tablespoons
Worcestershire sauce, 2 tablespoons
White Vinegar, 1 teaspoon prepared
mustard, 1 teaspoon of salt, 14 tea-
spoon pepper. Put the yolks through
a fine sieve, mix them with the salt,
pepper and mustard. Stir in vigor-
ously the salad oil, Worcestershire
sauce and vinegar. The boiled whites
of the eggs can be used for garnishing |
the salad. Excellent for cold meat
salads.

A Century of Vinegar Experience