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Show j SALAD COMBINATIONS If mayonnaise is to be used with fruit salad omit the mustard, use lem-I lem-I on. juice rather than vinegar and when j the oil is thoroughly incorporated with I the egg add two tablospoonfuls of pine-! pine-! apple juice and the stiffly beaten white of one egg. This will make a i lighter and more suitable dressing for j such a salad. I A tartaro dressing Is especially I adapted for use with crab, lobster or ; salmon salad. I.t requires the yolk of one egg, three-quarters of a cupful of 'olive oil, two tablespoonfuis of lemon juice, salt, paprika and a tablespoonful each of chopped gherkins and capers lor a cupful of diced" cucumbers may i be used instead of the capers and gherkins gher-kins to give variety. Finely chopped .pimento or green pepper may be combined with mayonnaise mayon-naise for the sake of decorative effect jas well as flavor. Onion or garlic extract ex-tract is an improvement to every kind i of salad dressing, but it should be so I skilfully used that it would be im-j im-j possible to detect the taste. |