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Introducing the Great Fuel Foods: Fats: Dressing

Cream, beaten solid, is added to a mayonnaise dressing, or, with seasonings and a little lemon juice, is used by itself as a salad dressing. FRENCH DRESSING 3 tablespoonfuls of oil 1/4 teaspoonful of salt 1 to 3 tablespoonfuls of lemon 1/8 teaspoonful of pepper juice or vinegar The ingredients for the dressing may be mixed and poured at once over the salad materials, which are then turned over and over until the dressing has been taken up by them, or, the condiments, mixed with the oil, may be first used, then, after each leaf or separate piece has been thoroughly coated with the oil, the acid may be poured on and the salad turned over and over until the acid is evenly mixed throughout.

MAYONNAISE DRESSING 1/8 teaspoonful of paprika 1 cup of olive oil 1/4 teaspoonful of salt 1 tablespoonful of lemon juice Yolk of 1 egg 1 tablespoonful of vinegar Mix the salt and pepper, add the yolk of egg, and beat until thickened a little; add the lemon juice and vinegar gradually. Use a Dover egg beater, and beat in the oil, a teaspoonful at a time. After a time the oil may be added by the tablespoonful. Beat thoroughly after each addition of oil, as also during the time the oil is being taken up by the mixture.

Cover the dressing with an earthen or glass dish, and let stand in a cool place until ready to use.

Half this quantity of dressing may be made by dividing the yolk of egg. The main point to be noted in making this dressing is, that all of the acid is to be added to the yolk of egg before beginning with the oil. By this method all danger of curdling is avoided.