Put oil in double boiler, add beaten yolks of eggs, and season-
ing. Beat together, then add slowly the hot water, stirring con-
stantly until it thickens, but do not boil. Remove from the fire and
continue to stir for a few minutes. It should be creamy and con-
sistent.
Mrs. S. L. Dabney.
WHIP CREAM FRUIT SALAD DRESSING.
1 heaping tbls. butter. 1/2 cup scalded milk.
1 tbls. flour. 3 tbls. vinegar.
1/2 t-spoon salt. 2 egg yolks.
1 t-spoon sugar. 1/2 Pt- whipped cream.
Pinch of mustard.
Cream butter and dry ingredients and beat in egg yolk, add
scalded milk slowly, and then vinegar. Cook slowly stirring con-
stantly until thickens. Put in deep bowl and beat until creamy
with fork.
This will keep indefinitely.
When ready to serve whip 1/2 pirit cream and add 3 tbls. dress-
ing, beating it in well. Excellent on any combination of fruit.
Mrs. M. H. Stevens.
SLAW DRESSING.
1 cup vinegar. 1 egg yolk.
1 t-spoon flour. 2 t-spoon sugar.
1 t-spoon butter. 1 t-spoon salt.
1 small t-spoon mustard. Pinch of cayenne pepper.
Cream butter and all dry ingredients except sugar, then add
egg yolk. Gradually beat in vinegar, cook in double boiler until
thick. When cool add sugar.
Mrs. W. L. Northern,
Norfolk, Va.
EGGLESS BOILED SALAD DRESSING.
% t-spoon mustard. V4, t-spoon celery salt.
1 t-spoon salt. 1 tbls. flour.
1/8 t-spoon pepper. 1 tbls. sugar.
3 tbls. vinegar. 1 cup cream.
Mix dry ingredients and add cream. When smooth turn in
boiling vinegar and cook until creamed. If inconvenient to use
cream, % cup milk and 1/4 tbls. melted butter may be used.
Mrs. T. F. Abercrombie.
MAYONNAISE.
1 pt. can Wesson oil (chilled). V4, t-spoon red pepper.
2 egg yolks. 1/2 lemon (juice)✪ Mayonnaise.
1/2 t-spoon salt.
SALADS, SANDWICHES AND DRESSINGS 75
Break eggs in bowl add salt and pepper. Add oil slowly until
1 cup has been used, have the juice of one lemon ready and add
half. Continue whipping with fork adding oil and lemon until
right consistency.
This keeps splendidly if put in fruit jar and kept in ice box.
Mrs. J. M. Manry.
THOUSAND ISLE DRESSING . II.
2 cups mayonnaise. 1 large green pepper.
1 small bottle chili sauce. 1/2 t-spoon salt.
3 hard boiled egss. Dash of red pepper.
3 pimentos. 1/2 t-spoon paprika.
1 small onion. 1/2 cup grated cheese.
Mash eggs fine and stir part of mayonnaise into mixture. Put
other ingredients through meat grinder, or chop very fine. Stir in
rest of mayonnaise. Serve on lettuce or tomatoes.
Mrs. D. J. Jones.
ITALIAN DRESSING.
1 t-spoon tomato ketchup. 4 tbls. olive oil.
1/2 t-spoon paprika. 1 tbls. lemon juice.
1/2 t-spoon salt. 1/2 t-spoon onion juice.
Pinch of dry mustard. 2 tbls. capers✪ Italian Dressing.
Put all together in a cruet and shake until they mix.
Mrs. Norman Pool.
ROQUEFORT DRESSING.
6 tbls. roquefort cheese. l^ t-spoon paprika.
11/2 tbls. dry mustard. 1 tbls. vinegar.
■14 t-spoon salt. i/i cup salad oil.
■14 t-spoon pepper✪ Roquefort Dressing.
Cream cheese and olive oil, add seasoning. When smooth and
thick, add 1 t-spoon Worcester sauce.
Mrs. T. D. Body.
CHAFING DISH SUGGESTIONS.
Mrs. Charles F. Evans.
Chairman.
''The merry chafing-dish bring forth,
Place in a lump of butter
Of quality and best renown,
And at expense don't mutter.
Of mushrooms now, take teacups two,
Cut fine, and gently simmer ;
Ten minutes just about will do —
Don't scorch, or you're a sinner.
Of strained tomatoes use a cup,
Page 38 · 7 recipe records on this page
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put oil in double boiler, add beaten yolks of eggs, and seasoning. Beat together, then add slowly the hot water, stirring constantly until it thickens, but do not boil. Remove from the fire and continue to stir for a few minutes. It should be creamy and consistent.
Mrs. S. L. Dabney.
WHIP CREAM FRUIT SALAD DRESSING.
1 heaping tbls. butter. 1/2 cup scalded milk.
1 tbls. flour. 3 tbls. vinegar.
1/2 t-spoon salt. 2 egg yolks.
1 t-spoon sugar. 1/2 Pt- whipped cream.
Pinch of mustard.
Cream butter and dry ingredients and beat in egg yolk, add scalded milk slowly, and then vinegar. Cook slowly stirring constantly until thickens. Put in deep bowl and beat until creamy with fork.
This will keep indefinitely.
When ready to serve whip 1/2 pint cream and add 3 tbls. dressing, beating it in well. Excellent on any combination of fruit.
Mrs. M. H. Stevens.
SLAW DRESSING. 1 cup vinegar. 1 egg yolk.
1 t-spoon flour. 2 t-spoon sugar.
1 t-spoon butter. 1 t-spoon salt.
1 small t-spoon mustard. Pinch of cayenne pepper.
Cream butter and all dry ingredients except sugar, then add egg yolk. Gradually beat in vinegar, cook in double boiler until thick. When cool add sugar.
Mrs. W. L. Northern,
Norfolk, Va.
EGGLESS BOILED SALAD DRESSING. % t-spoon mustard. V4, t-spoon celery salt.
1 t-spoon salt. 1 tbls. flour.
1/8 t-spoon pepper. 1 tbls. sugar.
3 tbls. vinegar. 1 cup cream.
Mix dry ingredients and add cream. When smooth turn in boiling vinegar and cook until creamed. If inconvenient to use cream, % cup milk and 1/4 tbls. melted butter may be used.
Mrs. T. F. Abercrombie.
MAYONNAISE.
1 pt. can Wesson oil (chilled). V4, t-spoon red pepper.
2 egg yolks. 1/2 lemon (juice). 1/2 t-spoon salt.
Break eggs in bowl add salt and pepper. Add oil slowly until 1 cup has been used, have the juice of one lemon ready and add half. Continue whipping with fork adding oil and lemon until right consistency.
This keeps splendidly if put in fruit jar and kept in ice box.
Mrs. J. M. Manry.
THOUSAND ISLE DRESSING . II.
2 cups mayonnaise. 1 large green pepper. 1 small bottle chili sauce. 1/2 t-spoon salt.
3 hard boiled egss. Dash of red pepper. 3 pimentos. 1/2 t-spoon paprika.
1 small onion. 1/2 cup grated cheese.
Mash eggs fine and stir part of mayonnaise into mixture. Put other ingredients through meat grinder, or chop very fine. Stir in rest of mayonnaise. Serve on lettuce or tomatoes.
Mrs. D. J. Jones.
ITALIAN DRESSING. 1 t-spoon tomato ketchup. 4 tbls. olive oil.
1/2 t-spoon paprika. 1 tbls. lemon juice.
1/2 t-spoon salt. 1/2 t-spoon onion juice.
Pinch of dry mustard. 2 tbls. capers.
Put all together in a cruet and shake until they mix.
Mrs. Norman Pool.
ROQUEFORT DRESSING. 6 tbls. roquefort cheese. l^ t-spoon paprika.
11/2 tbls. dry mustard. 1 tbls. vinegar.
■14 t-spoon salt. i/i cup salad oil.
■14 t-spoon pepper.
Cream cheese and olive oil, add seasoning. When smooth and thick, add 1 t-spoon Worcester sauce.
Mrs. T. D. Body.
CHAFING DISH SUGGESTIONS.
Mrs. Charles F. Evans. Chairman.
''The merry chafing-dish bring forth,
Place in a lump of butter Of quality and best renown,
And at expense don't mutter.
Of mushrooms now, take teacups two,
Cut fine, and gently simmer ; Ten minutes just about will do —
Don't scorch, or you're a sinner.
Of strained tomatoes use a cup,
Records on this page
Thousand Isle Dressing IIMayonnaiseWhip Cream Fruit Salad DressingSlaw DressingEggless Boiled Salad DressingItalian DressingRoquefort Dressing