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Show MORE ABOUT FOODS A good salad dressing Is one of tho greatest food assets; It transforms tho unwanted Into the pjnfllJB sought-for. As tho salad jHrH dressing Is responsible HTjH for bringing out the best points of tho food with H.. .fl which It Is to bo com- H "X, mt blncd, It should bo ns H C1JqM good as possible. P bC Dressings fall under 7rj three heads, French, 4 mnyonnalso and cooked or boiled dressing. French dressing may bo spoiled by the seasoning nnd mixing, mayonnalso by curdling, adding tho oil fast at (lrst. Tho ordinary proportions for French dressing aro ono of acid to four of oil. Tho acid may bo vinegar and ivnter or lemon Juico. The addition of red popper, sugar, salt, Worcestershire Worcester-shire sauce, tabasco aro oil n matter ot taste, but tho blending is Important Impor-tant and Is never omitted. Boat well ivlth a Dover egg-beater until a thick omulslon Is formed. Servo well :hllled and freshly beaten just before sorvlng. For mayonnalso tako ono cupful of ll, ono egg yolk, half a tcaspoonful :nch of salt and mustard, two table-jpoonfuls table-jpoonfuls of vinegar. Moro oil may be lited, making a stlffor dressing, adding iioro seasonings. Tho best way to proceed Is to add to the egg yolk tho rlncgar nnd seasonings and beat one nlnuto; If n good omulslon Is pro-luced pro-luced nt tho beginning no troublo will ie bnd by curdling later when the oil s added; now add two teaspoonfuls if oil nnd bent ono minute, repent, hen add four teaspoonfuls of oil and jGnt one minute, add two tablespoon-:nH tablespoon-:nH nnd bent ono minute, rest for mlf a minute, then ndd threo table-spoonfuls table-spoonfuls nnd heat ono minute, re-ieut, re-ieut, rest again for half n minute, :dd tho last of tho oil, one-quarter rupful, nnd glvo a two-mlnuto boat-ng. boat-ng. After becoming expert moro oil tiny he added toward the last of tho iroccss, but be careful of too much ill In tho beginning. |