Salad Dressing

Southland Times, Issue 22750, 28 November 1935, Page 12

Salad Dressing

To lend piquancy and variety to an everyday salad some form of dressing is necessary. In preparing a dressing, however, the aim should be to so blend the mixture that no one particular ingredient is outstanding to the taste. Salad Dressing. (With Potato). Ingredients: One boiled or steamed potato, 1 dessertspoon butter, 2 hardboiled egg yolks, 2 tablespoons milk or cream, 1 teaspoon castor sugar, | teaspoon mustard, A teaspoon salt, pinch of cayenne, about 2 tablespoons vinegar. Method: Rub the cooked potato and egg yolks through a sieve or strainer, mix with the salt, cayenne, mustard, sugar and milk or cream. Gradually add the vinegar, stirring well until mixture is consistently of thick cream. Leave for a few hours to cool before using. French Dressing. (With oil.) Ingredients: Four tablespoons salad oil, 2 tablespoons vinegar or lemonjuice, -I- teaspoon castor sugar, salt and pepper. Method: Mix the salt and pepper with the oil in a basin. Add the vinegar, gradually, stirring well with a wooden spoon, until no separate globules of oil are visible. Cream Dressing. (For Fruit Salad.) Ingredients: Three tablespoons orange juice, 3 tablespoons grapefruit juice, 3 tablespoons pineapple juice, 2 tablespoons lemon juice, 1 tablespoon passionfruit juice, | cup sugar, 2 eggs, 4 tablespoons cream. Method: Beat the eggs, add the sugar, whisk till thick and frothy. Stir in the strained fruit juices gradually. Pour into a basin, jug or the upper portion of a double saucepan, and stir over gently boiling water, until the mixture coats the wooden spoon like a custard. Remove from hot, and place in cold water, stirring till the mixture cools, retaining its smooth consistency. Whip the cream slightly and when quite cold, fold it into the prepared mixture, and chill before serving with prepared sliced fruit salad. Mayonnaise. (With oil.) Ingredients: Two raw egg yolks, 5 tablespoons olive oil, 2 tablespoons vinegar, | teaspoon sugar, | teaspoon mustard, pepper. Method: Put egg yolks into a basin, add the oil, a few drops at a time, stirring with a wooden spoon till all the oil is worked in and mixture is thick. Stir in the vinegar, adding it drop by drop, to prevent curdling. Season with salt, pepper, sugar and mustard. The success of mayonnaise is dependent on continuous beating (in one direction only) and keeping mixture cool. In warm weather it is advisable to beat mayonnaise over ice. Cooked Salad Dressing. (Without oil.) Ingredients: One egg, 1 cup milk, 1 cup vinegar, 1 dessertspoon sugar, 2 teaspoon salt, pepper to taste, A teaspoon mustard, 1 tablespoon butter. Method: Beat the egg, add milk, sugar, salt and pepper. Pour into the upper portion of a double saucepan or a small basin or jug, and add the butter. Mix mustard with the vinegar, add it gradually to the milk mixture, stirring with a wooden spoon. Stir over slowly boiling water and when it coats the spoon remove at once from boiling water. Bottle when cold. This dressing should keep for two or three weeks. Salad Dressing. (With Arrowroot.) Ingredients: Two teaspoons arrowroot or cornflour, i teaspoon mustard, teaspoon salt, 1 tablespoon sugar, 1 tablespoon butter, | cup milk, J cup vinegar, 1 egg. Method: Blend arrowroot or cornflour, mustard, salt, sugar and _ cayenne with a little cold milk. Boil remaining milk and butter, add blended mixture and stir with a wooden spoon till it boils and thickens. Gradually add beaten egg, stir and cook without boiling. Add the vinegar, reheat thoroughly Remove from heat and stir over cold water to cool. When quite cold, serve with salad. Fruit Salad, Dressing. Ingredients: Half-cup sherry, 1 cup Madeira or Marsala, 3 cup castor sugar, i | teaspoon lemon-juice. Method: Mix all the ingredients together, stirring at intervals until the sugar is dissolved. Pour over sliced mixed fruits in a bowl. Leave for an hour to chill before serving. Salad Dressing. (With condensed milk.) Ingredients: One or two hard-boiled egg yolks, I teaspoon mustard, 2 tablespoons condensed milk, 3 tablespoons vinegar, 2 tablespoons cream or milk, salt and pepper. Method: Pound the egg yolks, mix with mustard, sugar, salt and pepper, and condensed milk, blending smoothly. Gradually stir in the vinegar. Add the cream or milk, a few drops at a time, and stir till thoroughly blended. Claret Dressing. (For Lettuce or Fruit Salad). Ingredients: Four tablespoons olive oil, 1 tablespoon claret, 1 tablespoon lemon-juice or vinegar, | teaspoon salt, pinch of castor sugar, pinch of cayenne. Method: Mix salt, sugar and cayenne with the oil. Add vinegar or strained leinon-juice, a few drops at a time, beating well. Stir in the claret, gradually, mix thoroughly, and chill before serving. Boiled Salad Dressing. (With Flour). Ingredients: One tablespoon butter, 1 tablespoon flour, 1 cup milk, 2 egg yolks, I CU P vinegar, i teaspoon mustard, 1 dessertspoon sugar, 1 teaspoon salt, -J teaspoon paprika, little cream. Method: Melt the butter in a small saucepan, remove from heat, add flour, and stir with a wooden spoon till smooth. Cook for a minute, add milk, and stir till mixture boils and thickens. Stir in egg yolks, sugar, mustard, salt and paprika, and cook for a minute without boiling. Gradually add the vinegar, and stir till thoroughly hot, and an even consistency. Pour into small dry jars and seal securely. The addition of a little fresh cream to this dressing before serving is an improvement. Carefully prepared, this dressing will , keep for at least a week.