SALADS.
French Dressing.
- 3 tbsps. of olive oil.
- 1/4 tsp. of salt.
- 1 tbsp. vinegar.
- 1/2 ssp. of pepper or speck of cayenne.
Mix these ingredients together and serve. This makes a particularly good dressing for lettuce or vegetable salads.
Salad Dressing.
- 1/2 cup vinegar.
- 1 tbsp. sugar.
- 1/2 tsp. salt.
- 1/2 cup cream.
- 2 eggs.
- 1/2 tsp. mustard.
- A speck of cayenne pepper.
Beat the eggs well, mix the sugar, salt, mustard and pepper together, add to the beaten eggs, then add the vinegar. Place the saucepan on the range in a pan of boiling water. Stir constantly until the dressing becomes thick and light. Take from the fire and turn into a cold bowl at once to prevent curdling. Beat the cream to a thick froth and stir it into the cold dressing. (When cream is not available use the same quantity of milk, previously thickened to the consistency of cream with a little cornstarch, add a tsp. of butter; when cold, add to the dressing.)
Mayonnaise Dressing.
- 1/2 pt. of olive oil.
- 1 tsp. mustard.
- 1/2 tsp. salt.
- Yolks of 2 uncooked eggs.
- 1 tbsp. lemon juice.
- 1 tbsp. vinegar.
- 1/2 tsp. sugar.
- A speck of cayenne.
Put the yolks of the eggs into a cold bowl, stir in the dry ingredients, beat well, using a silver or small wooden spoon. Then add the oil, drop by drop. When the mixture gets so thick that it is difficult to stir, add a few drops of the vinegar to thin it. Continue stirring in the oil and vinegar alternately until all are used, when it should be very thick; add the lemon juice last and beat for a few minutes longer; a cupful of whipped cream may be stirred into this dressing before using. (The following rules must be observed in order to insure success: (1) to beat the yolks and dry ingredients until thick; (2) to add the oil only in drops at first; (3) always beat or stir in one direction, reversing the motion is apt to curdle the dressing.)