One of the most difficult things to prepare is a perfect mayonnaise, but once the knack is acquired, failure afterwards is rare. One essential point is to have all the materials cold. Chill in the refrigerator both the bowl and oil an hour or more before using. In warm weather it is advisable during the mixing to stand the bowl in a larger one of cracked ice. This dressing, if covered closely, will keep several days or longer in the ice-box. Keep in a cold place till wanted, as it liquefies as soon as mixed with meat or vegetables. To tone down the taste of the oil, and thus make more delicate salads, one may add to the dressing, just before it is used, a little cream beaten stiff and dry. This dressing is used with nut and fruit salads, and may be used with potatoes, tomatoes, celery, and other vegetables.
Most cooked vegetables intended for salads are moistened with a French dressing and allowed to stand an hour or more, or until well seasoned, in a cold place. To this process the term marinate is applied. Just before serving, pour off all the marinate that is not absorbed, and combine with the mayonnaise. A mistake frequently made in preparing salad dressing is that of using too much acid. The acid flavor should not predominate, but other flavors should also have their value.
VEGETARIAN CHICKEN SALAD
- Chopped protose, ½ pound.
- Chopped celery, 2⁄3 cup.
- Grated onion, 1 small teaspoonful.
- Chopped nuttolene, ¼ pound.
- Lemons, juice of 2.
- Salt.
- Mayonnaise, 2 tablespoonfuls.
Mix all together, adding mayonnaise dressing last. Serve on lettuce.
ALMOND SALAD
- Olives, 18.
- Celery, 1½ cups.
- Blanched almonds, 1½ cups.
- Salad dressing.
- Lettuce.
Stone and chop the olives. Add the almonds chopped, also the celery cut fine. Mix with salad dressing and serve on lettuce.