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SALADS—-SALAD DRESSINGS

TOMATO SALAD

Dissolve 2 rounding tablespoons powdered gelatin in cup of cold water; melt over hot
water. Add to this 1 can Campbell’s tomato soup, and enough water to make 4 cups.

Add 1 teaspoon salt, 144 teaspoon celery salt, 2. tablespoons tarragon

vinegar, 1 scant

teaspoon onion salt. Pour into ornamental 1-quart mold. Chill several hours. Unmold
on plate garnished with lettuce. Pour salad dressing around base and decorate with

thin rings of green pepper.

SALAD DRESSING
FRENCH DRESSING
4% cup .olive oil or 1 teaspoon salt
other salad oil % teaspoon pepper
% cup vinegar or paprika
Place ingredients in small, covered bottle or
glass jar. “Chill thoroughly. Just before serving,

shake vigorously 1 or 2 minutes.

WAYS TO VARY FRENCH DRESSING

In place of vinegar, use red wine vinegar, lemon
juice or half vinegar and half lemon juice.

Add a few drops of onion juice or 1 teaspoon
finely chopped shallot,

Add trace of sugar,

Add 4% teaspoon dry mustard.

Season with tabasco or other table sauce toe
taste.

ROQUEFORT FRESH DRESSING
Make French dressing, adding 1. to 4 table-

spoons dry Roquefort cheese crumbs and 4 few
drops of onion juice.

RUSSIAN FRENCH DRESSING

Fresh dressing 1 tablespoon finely
2 tablespoons chili chopped red or
sauce green pepper

Few drops onion

juice
Mix ingredients, chill and shake thoroughly.

MAYONNAISE DRESSING

1 egg yolk

14 teaspoon mustard
1 tablespoon vinegar

% teaspoon sugar

% teaspoon salt % cup salad oil
Few grains 1 tablespoon lemon
cayenne juice

Sift first four ingredients into a bowl, add egg
yolk. Mix thoroughly and add vinegar, while stir-
ring constantly. Add 3 tablespoons oil, a drop at
a time, while beating constantly. Then add 1 tea-
spoon of oil at a time until mixture thickens.
When very thick add lemon juice and remaining
oil rapidly. Have the oil thoroughly chilled,

PINEAPPLE HONEY DRESSING

% cup honey 8 tablespoons

1% cup lemon juice crushed pineapple

% teaspoon salt tot
Mix, chill and shake thoroughly.

COOKED DRESSING

14 tablespoon salt 1 egg or 2 egg yolks,
1 teaspoon mustard slightly beaten

2-3 tablespoon sugar
Few grains
cayenne

2 tablespoons flour

Mix dry ingredients, add egg, butter, milk and

vinegar very slowly. Stir and Cook over boiling

water until mixture begins to thicken. Strain and

cool,

% cup milk
% cup vinegar

FRUIT SALAD DRESSING
1-8 cup orange juice % cup sugar

1% tablespoons 1 cup whipping
lemon juice cream

1-egg or 2 egg yolks, Few grains salt
slightly beaten

Mix fruit juices, add egg and sugar. Cook in

double boiler 2 minutes. Cool, add cream beaten
thick but not stiff. Add salt and continue beating
until thoroughly blended. Canned fruit syrup may
replace orange juice and half the sugar.

WALDORF SALAD
144 eups celery, 14% cups apples,
di diced

ced
3 tablespoons lemon 1-8 cup mayonnaise
juice . 1-3 cup cream,
2 tablespoons sugar whipped
Dash of salt

Crisp celery by allowing it to stand in ice water.
Drain and dry thoroughly. Add lemon juice, sugar
and salt to apples, and chill for 10 minutes. Add
celery. Toss lightly together with dressing made
by folding mayonnaise into whipped cream. Ar-
range erisp lettuce in salad bowl and pile salad
lightly in it. Garnish with strips of pimento and

halves of English walnuts. If red apples are used,

leave the skin on half of them. Serves six.

Fresh mint is good as a garnish, in salads and particularly in iced drinks.

¢

2 tablespoons butter

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