Cream Dressing.—Where oil is disliked in salads, the following dressing will be found excellent. Rub the yolks of two hard-boiled eggs very fine with a spoon, incorporate with them a dessertspoonful of mixed mustard, then stir in a tablespoonful of melted butter, half a teacupful of thick cream, a saltspoonful of salt, and cayenne pepper enough to take up on the point of a very small pen-knife blade, and a few drops of anchovy or Worcestershire sauce; add very carefully sufficient vinegar to reduce the mixture to a smooth, creamy consistency.
French Dressing.—Use one tablespoonful of vinegar to three of salad oil (melted butter will do) one teaspoonful of salt to half the quantity of pepper and a teaspoonful of made mustard. Mix the salt, pepper, mustard and oil together, then add the vinegar a few drops at a time, stirring fast. A teaspoonful of scraped onion may be added for those who like the flavor.
Mayonnaise Dressing.—Put in the bottom of a quart bowl the yolk of a raw egg, a level teaspoonful of salt, and three-fourths of a teaspoonful of pepper; have ready about half a cupful of vinegar, and a bottle of salad oil; use a wooden spoon and fork for mixing the mayonnaise—first the egg and seasoning together, then begin to add the oil, two or three drops at a time, stirring the mayonnaise constantly until a thick paste is formed; to this add two or three drops at a time, still stirring, enough vinegar to reduce the paste to the consistency of thick cream; then stir in more oil, until the mayonnaise is again stiff, when a little more vinegar should be added; proceed in this way until the oil is all used, being careful toward the last to use the vinegar cautiously, so that when the mayonnaise is finished it will be stiff enough to remain on the top of the salad. Some like the addition of a level teaspoonful of dry mustard to a pint of mayonnaise.
Plain Salad Dressing.—Set a bowl over a boiling teakettle, into it put a tablespoonful each of melted butter and mustard, rub them well together, then add a tablespoonful of sugar, one half-cup of vinegar and lastly three well-beaten eggs. Stir constantly while cooking, to make the mixture smooth, when done, strain and bottle for use. If too thick upon serving, thin with cream.
BOILED SALSIFY.
Scrape off the outer skin of the roots, cut in small pieces and throw into water with a little vinegar to prevent turning brown. Boil at least an hour, as they should be quite soft to be good. When done put in a little salt codfish picked very fine. Season with butter, salt, and cream, thickened with a little flour or cornstarch and serve with bits of toast. The fish helps to give it a sea-flavor. Instead of fish the juice of half a lemon may be used or it is good without any added flavor.
ESCALLOPED SALSIFY.
Cook salsify in salted water until tender, alternate it in a baking dish with bread crumbs seasoned with pepper and salt, and dot with butter. Moisten it with cream or milk and a little melted butter, cover the top with bread crumbs dotted with butter, and bake a light brown.
SALSIFY FRITTERS.