The art of cookery

This cooked dressing may be put in glass jars or tumblers and kept an indefinite length of time. The whipped cream should be added just before the dressing is used. Cream Dressing. — To one cup of White Sauce No. 2 add gradually four tablespoonfuls of vinegar or lemon juice, and, when perfectly cold, beat into it one cup of whipped cream, or half a cup of thin cream. SEASONINGS FOR SALAD DRESSINGS. Different salads require, in their preparation, different dressings ; and those different dressings require different kinds and quantities of seasoning. Hence the seasonings required for various kinds of salad dressings are given below : 282 The Art of Cookery. Seasoning No. i. — Mix together two teaspoonfuls of salt, one teaspoonful of mustard flour, and half a teaspoonful of mixed pepper. Seasoning No, 2. — Mix together three teaspoonfuls of salt, one teaspoonful of mustard flour, and one third of a teaspoonful of mixed pepper. Seasoning No. 3. — Mix together one teaspoonful of salt, two teaspoonfuls of granulated sugar, and a third of a teaspoonful of mixed pepper. CHAPTER XXII. ENTREES AND SIDE DISHES. Almost everything broiled, fried, stewed, scalloped, or deviled may be served as an entr6e or side dish. But the things that should be, and most usually are, served as such are made dishes, or dishes prepared from left-overs, odds and ends, and broken bits of former meals. And in these made dishes it is quite legitimate to introduce foreign sauces and seasonings, in order to give flavor to the food in lieu of that which it has lost by cooling and exposure. It is somewhat difficult to draw the line which ought to separate dishes alike in many respects, but quite different in others. The whole subject of made dishes can, however, be pretty well illustrated under the following classes, viz. : creamed dishes, scalloped dishes, deviled dishes, fricassees, hashes, croquettes, jellied meats, and boned meats. Creamed Chicken. — Free the cold chicken — either roasted, boiled, broiled, or fried — from skin and tough or sinewy bits, and cut in small pieces. To two cups of prepared chicken add one cup of White Sauce No. 2 or No. 3, mix well together, season to taste, simmer five minutes in a covered sauce-pan, and serve. Creamed Fish. — Free the cold fish — either baked, broiled, boiled, or fried — from skin and bones, and sepa- 284 The Art of Cookery, rate in pieces. To each cup of prepared fish add half a cup of White Sauce No. 4, Egg sauce, or drawn butter, to any of which may be added a teaspoonful of minced onion or parsley, with salt and pepper to taste. Mix carefully with a fork, simmer five minutes in a covered sauce-pan, and serve. Creamed Sweetbreads. — Free the cooked sweetbreads from skin and separate them into small pieces. To each cup of sweetbreads add half a cup of White Sauce No. 4 and an eighth of a teaspoonful of grated lemon peel, mixed with half its bulk of ground mace. Simmer five minutes in a covered sauce-pan, season, and serve. Creamed Oysters No. i. — To one cup of hot White Sauce No. 2 add a pint of oysters drained in a colander. Stir with a wooden spoon while heating, and as soon as the mixture boils and the thin edges of the oysters wrinkle and separate, remove from the fire, season, and serve in patty cases, vol-au-vents, or pies.