SALAD DRESSINGS
FRENCH
A mixture of salad oil, two parts, with one part vinegar and salt and pepper to taste.—Suitable for almost all salads.
CHEESE
To a French dressing add one part of one of the stronger varieties of cheese, crumbled.—Suitable for lettuce salad.
MAYONNAISE
Salad oil, eggs, a small amount of lemon juice, or vinegar and seasoning whipped together to form a thick dressing.—Suitable for chicken, Waldorf, cream cheese, fruit, Macedoine, asparagus, celery and other salads.
BOILED
Milk, eggs, mustard, vinegar and seasonings cooked together to form a dressing of the consistency of soft custard.—Suitable for potato or cabbage salad, and salads where oil dressing is not liked.
RUSSIAN
To one cup of boiled dressing add one-fourth cup of ground ham, 2 tablespoons of caviar, 1 tablespoon of shallots, horseradish and grape juice, and season with sour cream, sugar, pepper and salt.—Suitable for vegetable salads.
THOUSAND ISLAND
A mayonnaise dressing to which is added pimento, green peppers, chili sauce, Worcestershire sauce, pickles and whipped cream.—Suitable for lettuce, endive, and watercress.
WHIPPED CREAM DRESSING
Whipped cream added to a small proportion of boiled dressing or mayonnaise dressing. Use—For fruit salad, chicken salad, and other meats of delicate flavor.