The Worcester salt cook book

leaf 2or 3 cloves 1 tablespoon % teaspoon salt* sugar ¥g teaspoon pepper Strain tomato juice and cook with onion, bay leaf and seasonings for five minutes. Strain, add gelatin soaked in cold water and dissolve. Strain again. Partly fill small molds with the jelly, and when nearly set add a heaping tablespoon of cheese. Fill the molds with the jelly, chill. Serve with Russian dressing on let- tuce or cress. « French Dressing (D) 3 tablespoons Y¥, teaspoon i pepper oil ¥%, to 1 tablespoon 1 teaspoon salt* vinegar or lemon juice These ingredients make a simple French dressing. Mix the oil, salt* and pepper and slowly add the vine- gar or lemon juice, stirring constant- ly. IF FRENCH DRESSING IS MADE BEFORE THE MEAL, the addition of a small amount of egg-white beat- en with the dressing will make the emulsion more permanent. « Mayonnaise Dressing (D) 2raw egg yolks Ys teaspoon dry ¥% teaspoon salt* mustard ¥, teaspoon 3 tablespoons pepper vinegar or Y¥, teaspoon lemon juice paprika 2 cups salad oil To the yolks, add dry seasonings, beat * Worcester Salt thoroughly, add the vinegar or lemon juice and beat again. Add the oil gradually (drop by drop at first). The mixture should be thick and creamy. Should the mayonnaise curdle, begin with a third egg yolk, add a small quantity of oil to the egg, and then by very small quantities, add the curdled dressing. Tarragon vinegar is sometimes used instead of the ordinary kind. « Cooked Salad Dressing (D) % cup vinegar ¥ teaspoon 1 teaspoon fat salt* 3 egg yolks 1/16 teaspoon 1 tablespoon cayenne sugar Whipped % teaspoon cream, mustard sweet or sour Heat the vinegar to the boiling point and melt the fat in the vinegar. Beat the egg yolks until thick and lemon colored. Add the sugar, mustard, salt* and cayenne, mixed. Gradually pour the hot vinegar on the yolk mix- ture, and cook in a double boiler un- til thick, stirring constantly. Add whipped cream just before serving. « Cheese Salad Dressing (*) See Fruit Salad with Cheese Dressing. « Thousand Island Dressing (D) lcup may- onnaise 4 tablespoons chili sauce 1 tablespoon 1 tablespoon chopped green pepper 3 tablespoons chopped red chives pepper 1 tablespoon 1 teaspoon ketchup paprika 1 teaspoon tarragon vinegar Add chili sauce, chives, ketchup, pep- pers, paprika and vinegar to mayon- naise. « Russian Dressing (D) 11% tablespoons 1 tablespoon lemon juice Worcester- 2 tablespoons shire sauce thick chili 12 cup mayon- sauce naise Mix the lemon juice, chili sauce and 20 Worcestershire thoroughly and add the mayonnaise. « Fruit Salad Dressing (LD) 1 tablespoon 142 cups orange corn starch juice 1 tablespoon Juice of one honey lemon 1% teaspoons salt* l pint of Vs teaspoon whipped mustard cream Yolks of 4 eggs Paprika Mix corn starch, honey and season- ings and stir into beaten egg yolks. Add orange juice and cook in double boiler until thick. Chill. Just before serving, fold in juice of lemon and 1 pint whipped cream. Sprinkle with paprika. « Marinade (D) 3 tablespoons 1 teaspoon salt* salad oil 1% teaspoon 6 tablespoons pepper lemon juice 1 teaspoon onion or vinegar juice Mix thoroughly. For fish, use 3 table- spoons vinegar and 3 tablespoons lem- on juice. « Dressing for Green Salads (D) 2 boiled chicken 1% teaspoon salt* livers (about ¥g teaspoon YW cup) white pepper Yolks of 2 hard 3 tablespoons cooked eggs tarragon 1 teaspoon vinegar prepared ’% cup salad oil mustard Mash and mix to a paste the chicken livers and egg yolks. Add seasonings and vinegar. Pour in salad oil, drop by drop, stirring in the same direc- tion, until the consistency of thin mayonnaise. « Picnic Salad Dressing (D) (For shrimp, tomato and fish salads) 4 tablespoons 1 teaspoon salt*