Salads and Their Dressing.

Oamaru Mail, Volume XXXVIII, Issue 10592, 22 October 1910, Page 4 (Supplement)

Salads and Their Dressing.

No disk is more delightfully cooling 1 than a good salad. To make a particularly appetising one take cucumbers, tomato, apple, radish, onions, watercress, and French dressing. Chop a sufficient quantity of the vegetables to half half a cupful each of celery, cucumber, tomato, and apple, and a teaspoonful each of radish and onion.' Mix all thoroughly with French" dressing, and serve the whole in a bed of watercress. Lettuce may be substituted for the cress. Salad Dressing.—A good recipe for a salad dressing' consists of six tablespoonfuls of olive oil, eight tablespoonfuls vinegar, two tablespoonfuls of tarragon vinegar, and a' very little red pepper. Another dressing consists of. the yolks of three raw eggs beaten up with bne teaspoonful'of mustard and one teaspoonful of salt. To>this mixture add .three tablespoonfuls of olive oil and one tablespoonful of vinegar. To make French dressing mix half a tcaspoonfuL of salt and a-quarter of a teaspoonful of salad oil. Drop in* graduajly one" tablespoonful bf vinegar, beating continuously .-with a fork, and it wilL become thickened and creamy, like an emulsion; a dash of-cayenne may be added. A good cream salad dressing is made with one pint of rich cream, one tablespoonful of sugar, two tablespoonfuls of vinegar, one tablespoonful of salt, one tablespoonful, of made mustard, a dash of cavenne, and the yolks of three, hard-boiled eggs. Rub the yolks of eggs to a smooth paste with a wooden spoon, and gradually add the salt, sugar vinegar,, and mustard. The cream must be very cold. Stir this, a

spoonful at a time, into the egg mixture. ' Boiled Dressing: Beat two eggs with-out-separating them, add to them one cupful of vinegar, one teaspooiiful or salt, a dash of rod pepper, half a cupful of sugar, and a-quartcr of a cupful ■of melted butter. Mix it well and rook it in a double boiler. Stir it constantly until the dressing is thickened, then cool it and serve. This dressing may he thinned with cither cream or oil.