SALAD DRESSINGS
French Dressing
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons vinegar
4 tablespoons olive oil
Mix ingredients and stir until well blended. Some prefer the addition of a few drops onion juice. French Dressing is more easily prepared and largely used than any other dressing.
Parisian French Dressing
½ cup olive oil
5 tablespoons vinegar
½ teaspoon powdered sugar
1 tablespoon finely chopped Bermuda onion
2 tablespoons finely chopped parsley
4 red peppers
8 green peppers
1 teaspoon salt
Mix ingredients in the order given. Let stand one hour, then stir vigorously for five minutes. This is especially fine with lettuce, romaine, chiccory, or endive. The red and green peppers are the small ones found in pepper sauce.
Club French Dressing
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons brandy
2 tablespoons Tarragon vinegar
2 tablespoons olive oil
Mix ingredients and stir until well blended.
Curry Dressing
¾ teaspoon salt
¼ teaspoon curry powder
¼ teaspoon pepper
5 tablespoons olive oil
3 tablespoons vinegar
Mix ingredients in order given and stir until well blended.
Cream Dressing I
½ tablespoon salt
½ tablespoon mustard
¾ tablespoon sugar
1 egg slightly beaten
2½ tablespoons melted butter
¾ cup cream
¼ cup vinegar
Mix ingredients in order given, adding vinegar very slowly. Cook over boiling water, stirring constantly until mixture thickens, strain and cool.
Cream Dressing II
1 teaspoon mustard
1 teaspoon salt
2 teaspoons flour
1½ teaspoons powdered sugar
Few grains cayenne
1 teaspoon melted butter
Yolk 1 egg
⅓ cup hot vinegar
½ cup thick cream
Mix dry ingredients, add butter, egg, and vinegar slowly. Cook over boiling water, stirring constantly, until mixture thickens; cool, and add to heavy cream, beaten until stiff.
Boiled Dressing I
½ tablespoon salt
1 teaspoon mustard
1½ tablespoons sugar
Few grains cayenne
½ tablespoon flour
Yolks 2 eggs
1½ tablespoons melted butter
¾ cup milk
¼ cup vinegar
Mix dry ingredients, add yolks of eggs slightly beaten, butter, milk, and vinegar very slowly. Cook over boiling water until mixture thickens; strain and cool.
Boiled Dressing II
Yolks 4 eggs
½ cup olive oil
4 tablespoons vinegar
1 tablespoon lemon juice
1½ teaspoons salt
3 teaspoons powdered sugar
1 pint whipped cream
Beat yolks of eggs slightly, add gradually one-half of the oil and lemon juice. Cook in double boiler until mixture thickens; chill, and add gradually remaining oil, salt, and sugar. Just before serving add cream.
German Dressing
½ cup thick cream
3 tablespoons vinegar
¼ teaspoon salt
Few grains pepper
Beat cream until stiff, using Dover Egg-beater. Add salt, pepper, and vinegar very slowly, continuing the beating.
Chicken Salad Dressing
½ cup rich chicken stock
½ cup vinegar
Yolks 5 eggs
2 tablespoons mixed mustard
1 teaspoon salt
¼ teaspoon pepper
Few grains cayenne
½ cup thick cream
⅓ cup melted butter
Reduce stock in which a fowl has been cooked to one-half cupful. Add vinegar, yolks of eggs slightly beaten, mustard, salt, pepper, and cayenne. Cook over boiling water, stirring constantly until mixture thickens. Strain, add cream and melted butter, then cool.
Oil Dressing I
4 “hard-boiled” eggs
4 tablespoons oil
4 tablespoons vinegar
½ tablespoon sugar
½ teaspoon mustard
½ teaspoon salt
Few grains cayenne
White 1 egg
Force yolks of “hard-boiled” eggs through a strainer, then work, using a silver or wooden spoon, until smooth. Add sugar, mustard, salt, and cayenne, and when well blended add gradually oil and vinegar, stirring and beating until thoroughly mixed; then cut and fold in white of egg beaten until stiff.
Oil Dressing II
1½ teaspoons mustard
1 teaspoon salt
2 teaspoons powdered sugar
Few grains cayenne
2 tablespoons oil
⅓ cup vinegar diluted with cold water to make one-half cup
2 eggs, slightly beaten
Mix dry ingredients, add egg and oil gradually, stirring constantly until thoroughly mixed; then add diluted vinegar. Cook over boiling water until mixture thickens; strain and cool.
Mayonnaise Dressing I
1 teaspoon mustard
1 teaspoon salt
1 teaspoon powdered sugar
Few grains cayenne
Yolks 2 eggs
2 tablespoons lemon juice
2 tablespoons vinegar
1½ cups olive oil
Mix dry ingredients, add egg yolks, and when well mixed add one-half teaspoon of vinegar. Add oil gradually, at first drop by drop, and stir constantly. As mixture thickens, thin with vinegar or lemon juice. Add oil, and vinegar or lemon juice alternately, until all is used, stirring or beating constantly. If oil is added too rapidly, dressing will have a curdled appearance. A smooth consistency may be restored by taking yolk of another egg and adding curdled mixture slowly to it. It is desirable to have bowl containing mixture placed in a larger bowl of crushed ice, to which a small quantity of water has been added. Olive oil for making Mayonnaise should always be thoroughly chilled. A silver fork, wire whisk, small wooden spoon, or Dover Egg-beater may be used as preferred. If one has a Keystone Egg-beater, dressing may be made very quickly by its use. Mayonnaise should be stiff enough to hold its shape. It soon liquefies when added to meat or vegetables; therefore it should be added just before serving time.
Mayonnaise Dressing II
Use same ingredients as for Mayonnaise Dressing I, adding mashed yolk of a “hard-boiled” egg to dry ingredients.
French Chef
Cream Mayonnaise Dressing
To Mayonnaise Dressing I or II add one-third cup thick cream, beaten until stiff. This recipe should be used only when dressing is to be eaten the day it is made.
Green Mayonnaise
Color Mayonnaise Dressing 1 with juices expressed from parsley and watercress, using one-half as much parsley as watercress. To obtain coloring, break greens in pieces, pound in a mortar until thoroughly macerated, then squeeze through cheese-cloth. Lobster coral, rubbed through a fine sieve, added to Mayonnaise, makes Red Mayonnaise.
Potato Mayonnaise
Very small baked potato
1 teaspoon mustard
1 teaspoon salt
1 teaspoon powdered sugar
2 tablespoons vinegar
¾ cup olive oil
Remove and mash the inside of potato. Add mustard, salt, and powdered sugar; add one tablespoon vinegar, and rub mixture through a fine sieve. Add slowly oil and remaining vinegar. By the taste one would hardly realize eggs were not used in the making.