PICKLE DRESSING

Improved with Lea & Perrins' Sauce

Chop 2 small pickles into fine pieces and add to the Basic Brown Dressing recipe together with 1 tablespoonful each of capers and chives. Just before serving add an extra teaspoonful of Lea & Perrins' Sauce if a very hot sauce is desired. Serve with steak, fried liver or game.

JELLY DRESSING

Improved with Lea & Perrins' Sauce

Melt 1/4 of a glassful of currant jelly over hot water, add 1 tablespoonful of lemon juice and add 1 cupful of Basic Brown Dressing. Serve with roast turkey, chicken, goose or any preferred game.

SPANISH DRESSING

Improved with Lea & Perrins' Sauce

To the butter with which the Basic Brown Dressing is made add 1 sliced carrot, 2 tablespoonfuls of chopped parsley and 1/2 of a chopped onion. Cook well and finish cooking as usual. Serve with meats, meat croquettes, fish or omelettes.

ONION DRESSING

Improved with Lea & Perrins' Sauce

To the butter or fat with which the Basic Brown Dressing is made, add 1/2 chopped onion. Cook until the onion is brown, add the rest of the ingredients and the Lea & Perrins' Sauce. Serve with meats, particularly steak, croquettes or chopped meats.

WHITE DRESSINGS

BASIC WHITE DRESSING

Improved with Lea & Perrins' Sauce

Melt the butter, add the flour and stir until smooth. Add the salt. Remove from the fire and stir in the white vegetable stock (water in which vegetables, celery, onion, rice, cereal or macaroni were cooked) until smooth. Return to fire, let boil one minute and add the Lea & Perrins' Sauce just after removing from the fire to serve. Serve with vegetables—canned or fresh—rice or macaroni, or vegetable croquettes.

CAULIFLOWER DRESSING

Improved with Lea & Perrins' Sauce

To the Basic White Dressing add 1 cupful of cooked cauliflower buds, 1 teaspoonful of lemon juice and just before serving 1 tablespoonful of butter. Serve with reheated chicken, turkey or fish.

CELERY DRESSING

Improved with Lea & Perrins' Sauce

Use 1 cupful of the water in which celery has been cooked as the stock in making the Basic White Dressing. Add to it 1 cupful of chopped celery and serve with boiled fish or reheated chicken or turkey.

CHEESE DRESSING

Improved with Lea & Perrins' Sauce

To 1 cupful of the Basic White Dressing, made with the water in which rice was cooked, add 1/2 of a cupful of grated cheese and 2 extra teaspoonfuls of Lea & Perrins' Sauce just after removing from the fire. Serve with macaroni, spaghetti, rice, hominy, cauliflower, asparagus or potatoes.