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Show Salad Combination 2. Mayonnaise Dressing. Mix together in a bowl 1 t. mustard, 1 t. powdered sugar, 12 ts. salt, 12 t. paprika and a few grains of cayenne. Add 2 egg yolks and commence beating with Dover egg beater. Add 2 c. oil very slowly at first and as mixture thickens thin out with 2 tb vinegar and 2 tb lemon juice. Thousand. Island Dressing. To 1 c. of very stiff mayonnaise add the following: 23 c. chile sauce, and the following chopped very fine: 2 hard cooked eggs, green pepper, 2 pimentos. 1 tb capers, 14 c sweed cucumber pickles after chopped, 1 tb. parsley after chopped, and a little grated onion. Season to taste with salt, sugar and paprika. Tartar Sauce Dressing. The addition of chopped olives, pickles, parsley, capers and grated onion to mayonnaise. French Dressing. Mix well together the following: 12 t. mustard 2 t. sugar 14 t. salt 4 tb. oil 13 t. paprika 4 tb. vinegar 1 t. Worchestershire sauce. 2 tb. catsup Sour Cream Dressing. 1 c sour cream 12 t pepper or paprika 14 t salt 2 t vinegar Whip cream, add seasoning and serve with crisp vegetables. Quick Mayonnaise Dressing 2 egg yolks or 1 14 t salt whole egg 1 t sugar tb vinegar 12 t mustard 2 tb lemon juice few grains cayenne 1 c vegetable oil Into mixing bowl put the eggs and vinegar. Mix well. Add the other ingredients. (It is not necessary to stir them) Prepare a thick paste as follows: l3 c flour 1 tb. butter 1 c cold water Mix thoroughly. Then stir and cook over boiling water at least 10 minutes. At once (while it is hot) turn this paste into the egg and oil mixture. Beat all the ingredients with a Dover egg beater until a thick, uniform dressing results. Perfection Salad. 2 tb. granulated gelatine 12 c. sugar 12 c. cold water 1 t salt 12 c. vinegar 112 c. sliced celery lemon - juice 1 12 c. caggage -shredded c. boiling water. 3 pimentos - cut fine Prepare all the ingredients, except the vegetables as for a gel; tine mixture. When the mixture begins to set, stir in the vegetable and pour into a mould. Serve on lettuce leaves with Salad Dressing. Vegetables and Meat Salad. Use left over cold beef, veal, chicken or pork, cold fish or salmon, Dice in small pieces and combine with fine celery, lettuce, cucumbers or radishes. Add salad dressing. Serve on lettuce leaf. Young dandelions or water cress may be used in above recipe instead of lettuce. |
