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Salads: Dressing

DRESSING OR SAUCES FOR SALADS French Dressing. 1 tablespoonful vinegar, 4 tablespoonfuls olive oil, 4 teaspoonful salt, teaspoonful pepper.

Put the salt and pepper in the salad bowl, or in a small bowl if the sauce is to be served separately. Add a little oil, stir well, then gradually add the remainder of the oil, beating constantly. Last of all stir in the vinegar, which should be diluted with water in very strong. This dressing may be modified to suit different vegetables. Cooked Salad Dressing. 2 eggs, cupful vinegar, 1 cupful milk, 1 tablespoonful oil or butter, 1 teaspoonful salt, teaspoonful pepper.

Put the oil and dry ingredients in a bowl and mix well. Add the eggs, and beat for five minutes. Now add the milk, place the bowl in a pan of boiling water, and cook till the sauce thickens like thin cream. Stir the sauce constantly while cooking, and bottle what you do not require for immediate use. If butter is substituted for oil, add it just before taking the dressing from the fire. Sour-Cream Dressing. 1 cupful sour cream, 2 tablespoonfuls lemon juice, 2 tablespoonfuls vinegar, 1 scant tablespoonful sugar, 1 teaspoonful salt, 1 teaspoonful pepper, 1 teaspoonful mixed mustard.

Beat the cream with an egg beater until thick. Mix the other ingredients and gradually add the cream, beating all the while. 1 cupful cream, cupful tomato catsup, 2 tablespoonfuls olive oil, 2 tablespoonfuls vinegar, 1 tablespoonful sugar, 1 teaspoonful salt.

Mix the dry ingredients, oil, salt, and vinegar together, then add the catsup and cream, beating it in gradually.

Cream Dressing. tablespoonful salt, tablespoonful mustard, tablespoonful sugar, 1 egg slightly beaten, 2 tablespoonfuls melted butter, cupful sugar, 4 cupful vinegar.

Mix dry ingredients, add vinegar very slowly. Cook over boiling water, stirring until the mixture thickens, strain, and cool. Add before using it an equal quantity of whipped cream.

Chicken-Salad Dressing. cupful rich chicken broth, cupful vinegar, Yolks 5 eggs, 2 tablespoonfuls mixed mustard, 1 teaspoonful salt, 1 teaspoonful pepper, Few grains cayenne, cupful thick cream, cupful melted butter.

Reduce stock in which a fowl has been cooked to½ cupful. Add vinegar, yolks of eggs slightly beaten, mustard, salt, pepper, and cayenne.

Cook over boiling water, stirring constantly until mixture thickens. Strain, add cream and melted butter, then cool. FANNIE M. FARMER.

Oil Dressing, Boiled. 1½ teaspoonfuls mustard, 1 teaspoonful salt, 2 teaspoonfuls powdered sugar, Dash McIlhenny's Tabasco Sauce 2 tablespoonfuls oil, SALADS a cupful vinegar diluted with cold water to make cupful, eggs slightly beaten.

Mix dry ingredients, add egg and oil gradually, stirring constantly until thoroughly blended; then add diluted vinegar. Cook over boiling water until mixture thickens Tomato Mayonnaise. 2 solid tomatoes, Yolks 2 hard-boiled eggs, Yolk 1 raw egg, cupful oil. 2 drops Sauce, McIlhenny's Tabasco 3 drops onion juice.

Peel the tomatoes; cut them in halves and press out all the seeds, retaining the solid portion. Chop and press through a sieve. Mash the yolks of the hard-boiled eggs until very fine; add the yolk of the raw egg; when thoroughly mixed, add the oil a little at a time. When thick and smooth, add the dry pulp of the tomato (which has been draining while you are making the dressing). Add the tabasco and onion juice. This is a delicious dressing for cold beef or mutton.