=

26 SALAD DRESSINGS

FRENCH DRESSING (Miss Milbert). 1-2 teaspoon salt, 1-4 teaspoon either
paprika or white pepper, 4 tablespoons olive oil, 2 tablespoons vinegar. Stir
salt and pepper into the oil in a cup. (Beat until mixed with a fork. Add vine-
gar, a few drops at a time, (beating until it thickens slightly and looks milky.

SALAD DRESSING (Mrs. M. Montgomery). Heat 1-3 cup vinegar, 1 1-2
teaspoons sugar, few grains cayenne, 1 teaspoon salt. (Beat 1 egg, add to it
1 teaspoon mustard and 2 teaspoons flour. ‘Pour the vinegar mixture over egg
mixture and cook till thick. Add 2 tablespoons butter and 1-2 cup milk.

SALAD DRESSING. 1 tablespoon sugar, 1 teaspoon mustard, 1-4 teaspoon
salt, 1-4 cup vinegar, 2 eggs, 2 tablespoons butter, 1-4 cup cream. Heat first
four ingredients. Pour over beaten eggs. ‘Cook in double boiler till thick.
Remove and butter and: beat. Add cream when serving.

SALAD DRESSING (M. R. Wilson). 1-2: teaspoon salt, 3-4 cup vinegar,
1-4 cup water, 1-4 cup sugar, 1 teaspoon cornstarch, 2 teaspoons mustard, 2 eggs.
Heat first four ingredients. To well-beaten eggs add mustard and cornstarch.
Pour hot mixture over eggs. Cook in double boiler until thick. (Beat in table-
spoon butter.

CREAM DRESSING FOR SALAD. 2 teaspoons mustard, 2 teaspoons salt,
4 teaspoons flour, 3 teaspoons sugar, few grains cayenne, 2 teaspoons melted
butter, 2 egg yolks, 1-2 cup hot vinegar, 1 cup whipping cream. Mix dry ingre-
dients, add butter, beaten yolks and vinegar slowly. ‘Cook in double boiler,
stirring constantly until the mixture thickens. (‘Cool and add cream, beaten
until stiff.

MAYONNAISE DRESSING. 1-2 pint olive oil, yolk of 1 raw egg, 1 table-
spoon vinegar, 1 tablespoon lemon juice, 1-2 teaspoon powdered sugar, 1-4 tea-
spoon salt, pinch red pepper, 1-4 teaspoon mustard. ‘Mix salt, pepper, mustard
and yolk of egg. Beat with a wooden spoon until slightly thickened. ‘Add sugar

—— and 1 teaspoon lemon juice and when well blended add oil gradually, beating

consPintly. When several teaspoons oil have been added a small egg-beater

= may be used in place of the spoon and the oil may be added faster. When the

mixture becomes thick add more lemon juice and vinegar alternating with oil
until all the ingredients are used. More seasoning may be used if desired.

SALAD DRERSSING (Mrs. Bothwell). 2 eggs, 1 cup vinegar, 1-2 cup sugar,
{4 teaspoon mustard, 1 teaspoon salt ,1 tablespoon flour, 142 teaspoon pepper.
Heat vinegar and sugar. Beat eggs, add salt, pepper, mustard and flour. Pour
tot vinegar over egg mixture and cook until thick. (Stir constantly. When
serving thin with cream.

SALAD DRESSING FOR FRUIT ONLY (Mrs. Elliott). Cream 1-4 cup
butter and 1-2 cup sugar, 2 tablespoons white wine vinegar, yolks of 3 eggs,
pinch of mustard and cayenne pepper. (Cook in double boiler until smooth and
set. When using add whipped cream.

SALAD DRESSING. 2 teaspoons corn starch, 1 teasoon mustard, 1-2 tea
cup sugar, salt, pepper, yolk of egg, 3-4 cups milk. Mix and add 1-2 cup vinegar
and white of egg.

NOTE—Recipes calling for one teaspoonful of flavoring extracts require
only one-sixth this quantity (ten drops) of NU-ERA Flavors.

lee