WHITE DRESSINGS

BASIC WHITE DRESSING

Improved with Lea & Perrins' Sauce

Melt the butter, add the flour and stir until smooth. Add the salt. Remove from the fire and stir in the white vegetable stock (water in which vegetables, celery, onion, rice, cereal or macaroni were cooked) until smooth. Return to fire, let boil one minute and add the Lea & Perrins' Sauce just after removing from the fire to serve. Serve with vegetables—canned or fresh—rice or macaroni, or vegetable croquettes.

CAULIFLOWER DRESSING

Improved with Lea & Perrins' Sauce

To the Basic White Dressing add 1 cupful of cooked cauliflower buds, 1 teaspoonful of lemon juice and just before serving 1 tablespoonful of butter. Serve with reheated chicken, turkey or fish.

CELERY DRESSING

Improved with Lea & Perrins' Sauce

Use 1 cupful of the water in which celery has been cooked as the stock in making the Basic White Dressing. Add to it 1 cupful of chopped celery and serve with boiled fish or reheated chicken or turkey.

CHEESE DRESSING

Improved with Lea & Perrins' Sauce

To 1 cupful of the Basic White Dressing, made with the water in which rice was cooked, add 1/2 of a cupful of grated cheese and 2 extra teaspoonfuls of Lea & Perrins' Sauce just after removing from the fire. Serve with macaroni, spaghetti, rice, hominy, cauliflower, asparagus or potatoes.

OYSTER DRESSING

Improved with Lea & Perrins' Sauce

Heat 12 oysters until their edges begin to curl. Drain off the liquor and use it in making the Basic White Dressing. If there is not enough oyster liquor to make one cupful, add white vegetable or cereal stock to it. Make the White Dressing as usual and when ready to serve add the oysters finely chopped. Serve with baked or boiled fish, or fish croquettes or roasted fowl. This also makes a delicious sauce to pour over stewed celery or panned mushrooms.