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Show SALAD DRESSINGS A PALATABLE salad dressing is the making of a salad. The trench dressing is one of the favorites favor-ites as well as mayonnaise made with sweet fresh olive oil. However, for those who cannot obtain fresh olive oil, or find it too costly for the purse, there are others that are most tasty and easy of preparation. Cooked Dressing. Put one egg, two tablespoonfuls of sugar, one and one-half tea-spoonfuls tea-spoonfuls of salt, one to two tea-spoonfuls tea-spoonfuls of mustard, a dash of cayenne cay-enne and paprika and one-fourth of a cupful of vinegar and three-fourths of a cupful of salad oil in a deep bowl, but do not stir. Take four tablespoonfuls of cornstarch and add slowly one cupful of water. When well mixed stir and cook un til clear and well cooked. Add the hot cornstarch mixture to the contents con-tents of the bowl and beat briskly with an egg beater until the dressing dress-ing is thick and creamy. If by any chance the mixture seems thin add another whole egg and continue con-tinue beating. French Dressing, Richelieu. Mix three-fourths of a teaspoon-ful teaspoon-ful of salt, one-half teaspoonful of mustard, a dash of. paprika, one-half one-half teaspoonful of sugar, one-half teaspoonful of onion juice, six tablespoonfuls ta-blespoonfuls of salad oil and two tablespoonfuls of vinegar. To the dry ingredients add the salad oil, mix well, then add the onion juice and vinegar with a small piece of ice. Beat until thick. For variations of frenct dressing, add a few tablespoonfuls of finely mashed roquefort cheese, beat well and serve, on head lettuce. For added flavors, a bit of chili sauce, Worcestershire sauce, horseradish horse-radish chopped pickles, olives, peppers, pep-pers, j'reen onion, pimiento, celery, parsley, choves garlic, all may be used in groups to add variety. To vary the mayonnaise, add chopped green and 'red pepper,, catsup, chili sauce, capers. ' '- : ' ' For a Russian dressing: To half cupful of uncooked mayonnaise add one-half cupful of chill sauce, two tablespoonfuls of catsup, and one-fourth one-fourth of a cupful of whipped cream. by Western Newspaper Union. |