California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes

by Bertha Haffner-Ginger

Especially Prepared Dressings

Spanish Dressing No. 1

Rub mixing bowl with button of garlic, break into bowl one egg yolk, whip stiff, add one-fourth cup best olive oil slowly, then one-fourth cup lemon juice, tablespoon prepared vinegar, teaspoon sugar, half teaspoon salt, tablespoon green chile pulp. Very fine.

Spanish Dressing No. 2

Six tablespoons of best olive oil in bowl, add gradually three tablespoons lemon juice and one of prepared vinegar, one teaspoon brown sugar, half teaspoon salt, tablespoon red chile pulp, stir with rotary motion until a thick cream, serve at once on salad.

Spanish Salad Dressing No. 3

Lemon or lime juice. Six tablespoons to three of olive oil, teaspoon sugar, one-half teaspoon salt, dash red pepper, teaspoon onion juice.