Some find it convenient to put the materials for French Dressing in a bottle or jar and mix the ingredients by shaking the bottle.
For Fruit Salads, the addition of 1 tablespoonful of sugar and 1 teaspoonful of lemon juice to the French Dressing recipe above makes a pleasing flavor. Celery salt is thought by some to improve the flavor. From a quarter to a half teaspoonful may be added.
COLESLAW
3 cupfuls shredded cabbage 1/2 teaspoonful salt 1/2 teaspoonful mustard Cayenne 1 teaspoonful sugar 1 egg or 2 egg yolks 1/2 cupful milk 2 teaspoonfuls butter or substitute 1/4 cupful vinegar
Heat the milk in a double boiler. Beat the eggs, add the dry ingredients. Then add the milk to them. Return the mixture to the double boiler and cook as a custard (see Soft Custard). Remove from the hot water, add the fat and vinegar, and at once strain over the cabbage. Set aside to cool. Serve cold.
CARROT AND CABBAGE SALAD
1 medium-sized carrot 2 cupfuls cabbage 1/2 cupful roasted peanuts French or Cream Salad Dressing
Clean and scrape the carrot. Wash the cabbage. Put the carrot (uncooked), cabbage, and peanuts through the food chopper. Mix with French or Cream Salad Dressing. Add more seasoning if necessary. Serve at once.
QUESTIONS
Explain why it is necessary to dry the salad materials before adding the salad dressing.