Show i GROUP OF OE GOOD SALAD DRESSINGS 4 r Recipes I s. s t to Suit Many Different Different Differ DiRer ent Tastes Prepared Prepaid by tho the United States Department of or A. P People Popie ople differ very widely in the kind of ot salad dressings the they timey like Some want their dressings boiled and amid some want ant lun to make them at the table ta tu ble man mommy many people do not like hike the time taste of ot oil oll while others put mayonnaise on all aH sorts of combinations from fruit mixtures to cold meat macat sandwiches Here are some good suit s several eral of these thee tastes all supplied b by bythe bythe the Ul United States Slates Department of ot Ag ture For French or lr oil anti and vinegar Inear dressIng dress- dress bmg Ing use these proportions and mill make un any uny amount you ou need fa teaspoonful of salt sah a It few grains oil paprika paprika pap pap- rika a If desired d 2 tablespoonfuls of vinegar gar G U tablespoonfuls of oil An Au Anold old cook cool book used to say that French dressing res required a u spendthrift for oil a It miser tot for vinegar and amid a mad mad- man mann to o stir tUr It Jt up UI At t any rate u add hl hlIne vinegar Ine sparingly fUr and beat the time ingredients ingre ingre- l together until they the are ure well weil blended ble If you ou have a n cruet or om other bottle with a tight stopper you can cami keep ke l French dressing on oil on hand all aU tIme the th time simply slinking shaking the time bottle hottle vigorously I vIgorously vigor vIgor- o. o when whelm ready reathy read to tu use USI the time dressing There is little III In making a good mayonnaise that does do s not mint S sep sep- parate p- p arate ate if the time ingredients Is and amid bowl howl are ne cold coid and anti the time oil is added d etl very er slowly slow at first only a n few drops at a time I Bein Begin by b n Out ut the oil and r u In Iii cupfuls or OP JI better still small I j I hit lIS IS I'S from which you OU can pour iou them easily and carefully You will need I 1 cupful of oil and amid 2 tablespoonfuls tablespoon lOu full fuls of vinegar or 01 lemon juice or both mixed together Put un an I egg yolk In a u old cold bowl and amid beat bent it wilh a n dover o er or rotary egg g beater beute until it Is hi l' l slightly ll thick Add Amid 1 I tablespoonful of sugar lt teaspoonful of mu mustard a n few tew grains rains ol r cu cayenne enne and amid 1 I teaspoonful of If salt suit Sonic Some ome people add the time salt last believing that this prevents curdling or ori i Mix thc these e dry ingredients oats well ehl and anh start adding the lie oil drop by drop heating beating it in then theu adding In Increasingly In In- larger laret amounts hut but alwa always 3 with cur care not to o add too Lou much at t a tl u lime When l the e mixture Is quite quile stiff and amid thick and about a third of the time oil has hns been heen added thin with willi n a little of the time vinegar and amid lint but do not add ndel much at t u a time flame Continue ad adding oil and vl vinegar alternately until all nIl he of each has hus been u used ed A single eg egg yolk can cun be used r as a n starter for lot double these amounts of oil Hn and amid n acid but the tile bea seasonings s must be Jr Increased Keep In Iii 11 a mm COl cov CO l I i ered emd Jar In a cold place hut but do not allow It to freeze free If the dressing should separate while you are making it you can cummi start with another egg yolk In a afresh fresh bowl and add tIme the unsuccessful ful dressing little by little little- as at first until It Is all worked in Fresh oil and amid vinegar can arm then lieu be added hi to tomake make a large amount of dressing Mayonnaise soon when put 1111 on meat fruit or vegetables so it should not be added to time the salad until serving time If you hn ve on hand some sour cream you may prefer to make a mm cooked dressing A good method isas la is laas as follows Beat an egg very light and add to It teaspoonful of mus- mus r- r k kj j jI I I ec S iS i'S i 4 f 5 it 1 t A |