SALAD DRESSINGS

Evening Post, Volume CXXII, Issue 68, 17 September 1936, Page 19

SALAD DRESSINGS

PLAIN AND COLOURED

Salad dressings are more interesting if they are varied from time to time, states the "Manchester Guardian." A pink or green dressing makes a pretty colour scheme with salmon, lobster,, or shrimp mayonnaise. To make the pink dressing add sufficient carmine and tomato pulp or juice to ordinary mayonnaise to colour, it, and some paprika pepper and finely-chopped pimento or radish. For the green colouring use strained spinach juice or gresn colouring matter, and add a little chopped green pepper, chives, gherkin, unskinned cucumber, or spring onion tops.

To make French salad dressing for green salads use two tablepoorifuls of lemon juice, four tablepsoonfuls of salad oil, half a teaspoonful of salt, half a teaspoonful of mustard,, and a quarter -of a teaspoonful of pepper. Beat the lemon juice with the mustard, add the oil very slowly, then the seasonings, and beat well. Here' is an imitation cream dressing. Rub the yolk of a hard-boiled egg and one small boiled potato through a sieve.

Beat in table'spoonful of salad oil, a teaspoonful of sugar, a teaspoonful of made mustard, a quarter of a teaspoonful of salt, a pinch of pepper, and the yolk of a raw egg. Beat well until smooth, then slowly add enough vinegar to make it creamy and of the right flavour. , For those who dislike salad oil an excellent cooked salad dressing, which will keep indefinitely if well corked, can be made with butter as a substitute. In the top of a double boiler mix thoroughly together a teaspoonful of cornflour, a dessertspoonful, of dry mustard, a dessertspoonful of castor sugar, and a quarter of a teaspoonful .of' salt. Add two tablespoonfuls of melted butter and mix well. Pour slowly on this the yolks of two .eggs beaten.in a quarter of a pint of milk. When well mixed«add a quarter of a pint, of vinegar and cook until it thiskens, stirring all the time. ■ A good cream dressing can be made with tinned or fresh cream. In a double boiler put a tablespoonful of cornflour, a teaspoonful of sugar, and one of salt, half a teaspoonful »of mustard, and a little pepper. • Beat in a- breakfastcupful of cream, then drop-by drop stir in three tablespoontuls of vinegar. Stir over a low heat until thick, then fold in the whites of two eggs beaten to a stiff froth, and remove from the heat.