Salad Dressing Recipes

Salads are an easy way of disposing of various odds and ends of cooked
vegetables, fish, or meat.

Fresh lettuce, roumaine, cabbage, cress, and celery, also fruits, combined
with salad dressing, furnish many appetizing and useful dishes. The oil
which enters into these dressings is one of the best forms of fat we can
use and aids in digestion. There are three principal salad dressings—
French, boiled, and mayonnaise.

FRENCH DRESSING

  • 1/4 teaspoon onion juice
  • 1 table spoon vinegar
  • 1 saltspoon salt
  • 1/2 saltspoon pepper
  • 3 tablespoons olive oil

Mix in order given, adding the oil slowly. This dressing is suitable
for vegetable and egg salads, and is also used to marinate and pickle
a meat or fish salad. The onion may be omitted, and lemon juice used instead
of vinegar. A teaspoon of prepared mustard added to a French dressing
is liked by many.

BOILED DRESSING

  • Yolks of 3 eggs beaten
  • 1 teaspoon mustard
  • 2 teaspoons salt
  • 1/4 saltspoon cayenne
  • 2 tablespoons sugar
  • 2 tablespoons melted butter or oil
  • 1 cup cream or milk
  • 1/2 cup hot vinegar
  • Whites of 3 eggs, beaten stiff

Cook in double boiler until it thickens like soft custard. Stir well.
This will keep in a cool place two weeks. Excellent for lettuce, celery,
asparagus, string beans, and cauliflower.

BOILED DRESSING FOR COLESLAW

  • l/2 cup vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon mustard
  • 1/2 saltspoon pepper

Boil the above, rub a quarter of a cup of butter to a cream with one
teaspoon of flour, and pour the boiling vinegar on it. Cook five minutes
and pour over the yolk of one well-beaten egg. Mix while hot with one
pint of red cabbage, shaved or chopped, or with a mixed vegetable salad.

MAYONNAISE DRESSING

  • 1 teaspoon mustard
  • 1 teaspoon powdered sugar
  • 1/2 teaspoon salt
  • 1/4 saltspoon cayenne
  • Yolks of 2 raw eggs
  • 1 pint olive oil
  • 2 tablespoons vinegar
  • 2 tablespoons lemon juice

Mix the first four ingredients in a small bowl, add the eggs, stir well
with a spoon. Add the oil, a few drops at a time, stirring until it thickens.

If by chance you add too much oil, do not attempt to stir it all in at
once, but take it up gradually. When the dressing is thick, thin it with
a little lemon juice, then add oil and lemon alternately, and lastly the
vinegar.

When ready to serve add half a cup of whipped cream, if you like. The
cream makes it whiter and thinner. The oil should thicken the egg almost
immediately, and the mixture should be thick enough to take up in a ball
on the spoon before adding the vinegar.

Should the egg be slow in thickening and have a curdled appearance, half
a teaspoon of the unbeaten white of egg or a few drops of vinegar will
often restore the smooth consistency. Be careful not to use too much,
as it will make the dressing thin. The dressing liquefies as soon as mixed
with vegetables or meat; therefore it should be made stiff enough to keep
in shape until used.

Lobster coral, dried and pounded to a powder, will give mayonnaise a
bright, red color. Spinach green, green peas mashed, or chopped parsley
will color it green. Never mix the mayonnaise dressing with the meat or
fish until ready to serve, and then only part of it, and spread the remainder
over the top.