HOME INTERESTS.

Otago Witness, Issue 3590, 2 January 1923, Page 56

HOME INTERESTS.

THIN SALAD DRESSING. Two teaspoonfuls of mustard, two tablespoonfuls of castor sugar, pepper and salt, one tablespoonful of salad oil, one lemon (juice), one gill of vinegar, one teacupful of milk- Mix the castor sugar, dry mustard, and seasoning together, and add sufficient water to make a wet paste—about the consistency of mixed mustard. Add to this very gradually the salad oil, then the lemon juice, and then the vinegar, and mix all well together. Lastly gradually add the milk. Place all in a large bottle, cork it up, and shake well for about 20 minutes. POTATO SALAD. One pound of cold potatoes, three or four spring onions or one small onion, pepper and salt, three or four tomatoes, two teaspoonfuls of chopped parsley. Mayonnaise (already described). Cut the potatoes into slices or quarters. Peel the onions and crop finely. Cut the tomatoes into slices or quarters. Mix the onion 3 and, potatoes together and season. Add about three tablespoonfuls of .salad dressing to the potatoes and orjons and mix' well again. Garnish the top of salad with tomato round the edge, and cbopued parsley sprinkled in the middle of salad. COOKED VEGETABLE SALAD. Two cooked turnips, two cooked potatoes, two small onions, one cooked beetroot (sliced), one small head of cooked celery, pepper and salt, mustard-and-cress, two hard-boiled eggs. (Mayonnaise dressing.) Cut the cooked vegetables into small squares, including the celery, and milx with seasoning. Pour over one gill of mayonnaise. Garnisfi with mus-tard-and-cress and hard-boiled eggs. MAYONNAISE. Two yolks of eggs, half a pint of salad oil, salt and pepper, one flat teaspoonful of mixed mustard, one tablespoonful of best white vinegar, one dessertspoonful of malt Vinegar. Mix the yolks in a small basin with a wooden spoon. Add the seasoning. Stir in gradually (drop by drop) the salad oil. Lastly, add the mustard, and gradually stir in the vinegar. Special points to remember: When finished, the mayonnaise should be very smooth, and about the con-S'st-ency of thick cream. The oil thickens the sauce, and the vinegar thins it down, therefore, if not sufficiently thick, more oil may be added. Mayonnaise must be kept as cool as possible when being made It is very necessary to add the oil and vinegar gradually, otherwise the sauce is very liable to curdle. THICK SALAD DRESSING. A quarter of a pound of flour, Mb of butter, four and a-half gills of milk and water three-quarters of a pint of salad oil, two and a-half gills of vinegar, pepper and salt, loz of castor sugar, five flat teaspoonfuls of mixed mustard. Put the butter and three and a-half gills of the milk and water into a saucepan to heat. Mix the flour to a smooth paste with the other gill of milk tefs W nn I'' A V d the 11 milk in the saucepan to this paste, stir well, and return all into botl f aUC fI PaV1 ’ ? nd t bI 'VW t 0 the boil, and boil for five minutes, being: verr careful to stir well to prevent it from being lumpy Pour this sauce into a large basin, and cover carefully .with cold water, in order to prevent a skin from forming on the surf -a re M hen cold, pour off this water and whisk sakid aU< T W6 J' TUen Wh ! Bk in gradually the salad oil and vinegar alternately Season well with the salt and pepper and castor sugar and mustard Then bottle the dressYu- ke ?, p for sev eral months. J,! S h,Ct ’ U ? an be thinned down with a little lemon juice, or more vinegar may be added. If the dressing becomes coagulated, as it sometimes does in cold weather, remove cork from the bottle, and stand bottle in a saucepan of water and gradually heat the water round the bottle.. then remove from the water and shake the dressing well. ANOTHER SALAD DRESSING. One teaspoonful of flour, four teaapoonfuls of dry mustard, four teaspoonfuls of salad oil, pepper and salt, half a small teacupful of castor sugar, one egg, one pint of milk, half a pint of vinegar. Mix together the

mustard, flour, and seasoning, add the oil, and mix again thoroughly. Add the castor sugar and mix again. Beat the egg well and mix with the milk. Add the egg and milk gradually to the oil, etc. Then, lastly, add very slowly the vinegar, and mix well all together. Turn all into a jug, stand in a saucepan of water, and heat until the dressing thickens. Stir well all the time, and do not allow the dressing to quite come to the boil. Remove jug from the saucepan, and when cold bottle. SUMMER SALAD FROM SALAD PLANTS. A small quantity each of the following: Lettuce, endive, mustard-and-cress, watercress, tomato, cucumber, spring onions, two eggs (boiled hard). Plain dressing: Three tablesp'oonfuls of salad oil, two tablespoonfuls of vinegar, pepper and salt, one flat teaspoonful of mixed mustard, one flat teaspoonful of castor sugar. Remove all outside leaves from the salad plants, and wash the latter in two or three cold waters with the addition of a small quantity of salt (in the proportion of about one tablespoonful to lgal of water). The salt helps to remove all the grit and insects. Leave these soaking in another bowl of cold water for two or three hours, then drain them and dry in a clean cloth. Peel the onions, and wash them, but do not leave them soaking in water. Peel and slice thinly the cucumber. Boil the eggs for 15 minutes, then remove shells, and cut eggs into slices. Slice the tomatoes. Cut the onions into small pieces. Break the .salad plants into rather small pieces, leaving a few of the best pieces of lettuce whole. Be careful to use your Angers, and not a knife, for breaking the salad plants. Mix together the vinegar, mustard, sugar, salt. and pepper, and mix well with the onions and prepared salad, and place in a salad-bowl. Sprinkle over the salad oil. Decorate the top with Jarge pieces of lettuce, cucumbers, tomato, and sliced egg.