BOILED
Milk, eggs, mustard, vinegar and seasonings cooked together to form a dressing of the consistency of soft custard.—Suitable for potato or cabbage salad, and salads where oil dressing is not liked.
RUSSIAN
To one cup of boiled dressing add one-fourth cup of ground ham, 2 tablespoons of caviar, 1 tablespoon of shallots, horseradish and grape juice, and season with sour cream, sugar, pepper and salt.—Suitable for vegetable salads.
THOUSAND ISLAND
A mayonnaise dressing to which is added pimento, green peppers, chili sauce, Worcestershire sauce, pickles and whipped cream.—Suitable for lettuce, endive, and watercress.
WHIPPED CREAM DRESSING
Whipped cream added to a small proportion of boiled dressing or mayonnaise dressing. Use—For fruit salad, chicken salad, and other meats of delicate flavor.
SALAD COMBINATIONS
| MATERIALS | DRESSING | WHEN TO SERVE |
| FRUIT | ||
Waldorf—Apple, celery, nuts and dressing | Whipped cream dressing | Luncheon, dinner or light dinner |
Half pear filled with chopped fruit | “ | Luncheon or heavy dinner |
Mixed fruits—orange, pineapple, dates, banana | “ | Luncheon or to replace dessert for dinner |
| CHEESE | ||
American cheese cut in cubes, peas, gherkins | Boiled dressing | Main luncheon dish or light dinner |
Celery stuffed with cream cheese | French dressing | Luncheon or course dinner |
Cheese and nut balls lettuce | “ | “ |
Lettuce, grated cheese | Mayonnaise | “ |
Pineapple slice with cheese ball | French dressing | Serve with baked ham dinner |
| FISH | ||
Tuna and diced celery | Mayonnaise | Main luncheon dish or with light dinner |
Fresh watercress, minced onion, shredded finnan haddie | French dressing | “ |
Salmon en mayonnaise—asparagus tips | French dressing | “ |
| VEGETABLE | ||
Any vegetable fresh, canned or cooked | French dressing or mayonnaise dressing | Luncheon, dinner or to replace second vegetable at dinner |