Salad Dressings

Southland Times, Issue 21560, 25 November 1931, Page 5

Salad Dressings

From “Edna” (Mataura) : Take one small tin of condensed milk and mix it into four heaped teaspoonfuls of dry mustard. When smooth add very slowly six tablespoonfuls of salad oil, stirring all the time. Then add two wineglasses of new milk, stirring the cream all the time to avoid any lumps. Lastly, add gradually enough vinegar to make the mixture a thick, creamy substance the consistency of a good salad cream. Pour into salad cream bottles. * * * * "V.V.” (Ramrig Street) sends: Ingredients: 2 yolks of egg, 1A teacupfuls pure olive oil, 2 tablespoonfuls fresh lemon juice, A teaspoonful salt, 2 tablespoonfuls castor sugar, a sprinkling of black pepper, 1 teaspoonful of English mustard already

mixed, 1 teaspoonful finely chopped onion, 2 chopped gherkins. Beat the eggs until thick as cream; add salt, mustard and pepper. Drop in the olive oil slowly, beating all the time with a fork. Stir in the lemon juice and mix in the chopped onion and gherkins. Keep all ingredients and the bowl cold. Serve ice cold. * * * * From “R” (Otatara) : I have used this recipe for some years. It is much liked by the club members and is simple to make and very cheap: Boil 1 egg hard, take out the yolk, and pound finely. Add 1 teaspoonful mustard, 1 teaspoonful sugar, and 4 teaspoonful salt. Gradually, drop by drop, add 4 teacupful vinegar, 1 teacupful milk, and 1 dessertspoonful salad oil, stirring continuously. Leave the dressing one hour, then bottle and cork tightly, t will keep good for quite six weeks. * * * * “R.” also sends: Cream That Never Curdles. Half a teaspoonful of dry mustard, quarter teaspoonful of salt, three-quarters teaspoonful sugar, 1 teacupful of tinned milk, three tablespoonfuls of vinegar. Mix all dry ingredients with a little of the milk, add rest and stir in gradually the vinegar, which thickens up the mixture to the consistency of cream. Will keep bottled for weeks. * * * e “Eve” (Edendals) sends: Kentucky Dressing. Three medium sized potatoes (boiled), 1 teaspoonful mustard, one teaspoonful sugar, one teaspoonful salt, half-pint milk, one tablespoonful olive oil, two tablespoonfuls vinegar, pepper to taste. Mash potatoes and mix in oil, sugar and mustard; add milk gradually, then carefully add vinegar, drop bj- drop. This will keep for six months if corked. * * * * “Eve” also sends: Tomato Dressing. This has a delicate pink colouring. Pour boiling water over quarter pound ripe tomatoes and cover them over for five minutes. Skin them and rub through a sieve. Mix together one teaspoonful castor sugar, half teaspoonful each of salt and dry mustard, a shake of pepper and blend all with two tablespoonfuls good malt vinegar. Whip one gill of cream till fairly thick, add the tomato pulp and other ingredients, and beat again till thoroughly blended; then bottle. * * * * “X.Y.” (Spey Street) sends: Take a cupful of cream, salt, pepper, and some freshly made mustard, salad oil, vinegar and castor sugar. Mix slowly and add the vinegar and oil last. A liberal amount of sugar is necessary. If the cream is thick no oil is needed. Cream a little stale is quite useful, made into this dressing, which will keep a few days in a cool place. The amount of vinegar used must depend on taste, also the seasoning.