A manual of home-making

Mix the ingredit^nts thoroughly, either by beating them with a fork till w*ell Ihiekenwl, or by shaking them in a jar or gkiHs-stoppered bottle. If French dn^ssing is made in qtiaiitity in a bottle, the amount needtHl may be t>*>'J*'*-'^^ *^ut f ''■"^1 *h(^ remainder may be stored in a cold place for sub- ec<iuent use. The dressing wlnmld be thoroughly shaken before it is used a second tinie. Spcx'ial bottles for French dressing are now on the market. Variafion.^ of French dressing. 1. Add 54 teaspoon of onion juice. 2. Add 1 teaspoon made mustard or J4 tea.^poon ground mustan!. 3. Use }4 teaspoon paprika (Hungarian red pepper) instead! of black pepper. 4. Add from li to 34 teaspoon of pow- dered i^ugar. 5. For fruit saiiuls, use lemon juice, omnge juice, or grape- fruit juice in place of the vinegar, and add yi teas(X)on or more of powdered sugar, 6. To make a sharjier ttisting dressing, use a larger proportion of vinegar and more salt. 7. I'se vint^ar flavoreti with tarragon or with chenil, S. To secure a slight flavor of c^trong herbs, eniHlt a few of the fresh leaves in a mortar, and soak them in a little oil, which may then be pressed out and added to tlve dresaing. Herba may be used as follows: 666 A MANUAL OF UOME-MAKISG I Hummer savory or thyme in a green salati to Im^ Hervwl with poulciy; \ in a saiEui to be served with Iamb fir mutton or on a larnh rtr muiloa alai; sweet marjoram or saffe in u ^ula^J servo<l with gceec or diickt$; swnei b^ in a Huhpi of fi.nh or I'larnii; carawjiy, bulrn, or cher\nl muy aJbmv fw uand 9. Add €ho|j[M*tl parHley, chives, cjiprrs, or j^reen pep|x*r?». H), Add U»*^ finely chopped white of a hanl-cooke<l egg, or the yolk put t hrouich a ivrxf. 11. Add chutney sauce, catchup, or Chile sauce. 12, Add Uibaj»ci> or Wiir- cesterahire sauce, Ki. Add ehet^f^% sucli n^ grated Cheddar, mmAiM Roquefort, or grated Panutssan. 14, Add ciirr>' jMiwder. Cream dresHng, Two dtandard reci}>e8 for cream dressings an- ii» foiiowii: Sour cream dressing (for cold bfjiled vegetables and tomi&toes) 1 cup thick Hour cream (not too old) 2 teaspoons vinegar 1 teaspoon su^ar 1 teaspoon salt Daflh of cayenne or J^ Juice J^ lemon paprika Beat the ingredi(»nt-s together thoroughly. Sweet cream dressing (for vegetabk or fruit salads) Pi cup heavy cream J 4 teaspoon salt ij tablespoons vinegar Cayenne pepper or J^ paprika Beat the cream until it m stiff; add the deaaomng^: add the; slowly, and continue to beat until the ingredients are well htmidcvi, Fm tomato salads and meat^, fold in 2 tabk^|>oonM of grat^l horse^rmdjah n>o<l. Mayannaiae dressing. Suitable for egg salad, fish or meat salad, and for fruit or vegetable 1 although French dressing is often preferred for the last two* Recipe. 1 cup oil Yolk of 1 egg 2 tablespoons vinegar or lemon juice Few grains cayenne