What Is A Salad Without Dressing ?

Southland Times, Issue 23948, 14 October 1939, Page 13

What Is A Salad Without Dressing ?

A well-made salad dressing is almost as important as the salad itself. A carefully prepared salad loses half its charm if it is not attractively dressed and garnished. Among the following recipes will be found some to suit every type of salad. MAYONNAISE Two eggs; salt and pepper; half teaspoon mustard; 1 tablespoon sugar; J cup milk; 1 tablespoon butter; 1 tablespoon vinegar; 3 tablespoons cream; 1 tablespoon olive oil; 1 lemon. Beat the eggs and add the salt, pepper, mustard, sugar and milk. Stir over the fire until thick, but do not allow to boil. When cool, beat in remainder of ingredients very gradually, adding the olive oil a drop at a time. Whip very hard for a few minutes, or until thoroughly smooth and blended, then bottle. EGGLESS MAYONNAISE One small baked potato; 1 teaspoon dry mustard; 1 teaspoon icing sugar; 1 teaspoon salt; 2 tablespoons vinegar; ? t cup olive oil. Peel and mash the potato, and stir in mustard, sugar and salt. Add half the vinegar, and rub mixture through a fine sieve or strainer. Slowly stir in the oilve oil, then add remainder of vinegar. KEEPING MAYONNAISE ■ Two egg yolks; J cup milk; A cup ■ vinegar; cup salad oil; 1 dessertspoon brown sugar; 1 teaspoon mixed mustard; 1 teaspoon salt; pinch of pepper.

Beat the egg-yolks, add milk, and stir well. Add vinegar and salad oil alternately, then stir in remainder of ingredients. Beat well together, pour into saucepan, and stir over a slow fire until mixture thickens, but do not boil. When cool, put into airtight jars. If jars are kept perfectly airtight, this mayonnaise will keep indefinitely. APPLE CREAM DRESSING Three ozs. cream cheese; 3 tablespoons apple jelly, 1A- tablespoons lemon juice, cup cream. Mash the cheese with a fork and blend well with the apple jelly and lemon juice. Whip the cream and fold it in. Nice served with fruit salads. FRUIT DRESSING Three tablespoons each orange and lemon juice, pinch of salt, 1 tablespoon sugar, 4 tablespoons oil. Mix fruit juices and add salt and sugar, then carefuly and gradually add the oil, stirring all the time. FRUIT SALAD Quarter cup pineapple, J cup orange juice, 2 tablespoons lemon juice, pinch of salt, 2 eggs, one-third cup sugar. Mix the fruit juices together, add the salt, and heat in a double saucepan. Beat yolks of eggs until thick, gradually adding half the sugar, then while still beating, add the hot fruit juices. Return to fire and cook until thick and smooth, stirring constantly. Beat whites of eggs stiffly, add remainder of sugar, and mix all together just before removing from the fire. HONEY DRESSING One and a half ozs. cream cheese; 1 tablespoon lemon juice; 2 tablespoons honey; 1 teaspoon grated lemon rind; one-third cup salad oil; pinch of salt. Blend the cheese with the lemon juice and honey until smooth, then add grated rind. Add the oil very gradually, beating well after each addition. Add salt, and beat until thick and smooth. Serve with fruit salads. GRAPEFRUIT DRESSING Put the juice of a large grapefruit into a saucepan, adding sufficient cold water to make a pint. When warm, add an egg-yolk, and stir until blended. Do not allow it to boil, or it will curdle. Add one teaspoon castor sugar, and salt and pepper to taste. Stir until sugaidissolves, then add one teaspoon vinegar, and allow to cool.