DELICIOUS SALAD DRESSINGS.

New Zealand Herald, Volume LXVIII, Issue 21036, 21 November 1931, Page 7 (Supplement)

DELICIOUS SALAD DRESSINGS.

Salad Dressings.—One yolk of hardboiled egg, one tablespoon ful sugar, half cuptui milk or cream, quarter teacupful vinegar, salt and cayenne, half teaspooniul mustard. Stir the yolk, salt, mustard, sugar and cayenne together until smooth; aciu milk, and stir in the vinegar gradually. Without eggs: Three tablespoonfuls sugar, one small teaspoonful salt, one small teaspoor.fjil mustard, pinch curry powder, one milk, quarter cupful vinegar, pinch cayenne. Mix the sugar, salt, mustard and curry powder well together; add milk, and stir in the vinegar gradually. . , French Dressing.—Half cupful oil. quarter cupful vinegar, two small teaspoonfuls salt, on© teaspoonful pepper. Put all the- ingredients into a bofrtl;©,.',nd before serving shake them vigorously. French Dressing for Fruits.—Four tablespoon fuls best oil, two tablesponfuls lemon juice, two dessertspoonfuls sugar or honey, pinch salt. Put all ingredients into a bottle, and shake it vigorously until the dressing is quite milky-look-ing. Serve at once. Mayonnaise.—Half teaspoonful mustard, salt, pepper, half cupful best Lucca oil. three tabiespoonfuls vinegar, yolk-of an Stir the mustard, salt, pepper and yolk well together; add the oil drop by drop, stirring with a wooden spoon vigorously. Add vinegar gradually.