French Salad Dressing—Mix 1 teaspoon salt and 1 teaspoon Blue Ribbon black pepper; then add three tablespoons salad oil, slowly, and one tablespoon vinegar, and pour it over the salad. If liked, 4 teaspoon onion juice can be added; some people also add 14 teaspoon of Biue Ribbon mustard✪ French Salad Dressing or paprika. Lemon j juice or tarragon vinegar can be used instead of the vinegar, if preferred. For a French dressing the standard proportion is to use three times as much oil as vinegar, but some people use as high as six times as much oil as vinegar, and others as low as % as much. Tastes differ and these rules are all variable. This dressing may be prepared by shaking all together in a bottle just before serving. Mayonnaise Dressing—Break the yolks of two eggs in a bowl, beat smooth with a silver fork and add oil, a few drops at a time, until it begins to thicken, when it can be added in larger quantities; but the stirring must be kept up constantly, and with a rapid motion. When it grows thick add a few drops of vinegar, beat smooth again, and then add 1 teaspoon salt, 4 ‘teaspoon Blue Ribbon mustard, and a dash of Blue Ribbon cayenne. The vinegar should be added a little at a time until 2 tablespoons have been used✪ Mayonnaise Dressing. The amount of oil depends on the quantity of dressing required, but a scant cupful will be an abundance for an ordinary salad. Should the mayonnaise curdle, or crack, as it is called, take another egg, add oil in ‘small quantities until it thickens, and then stir in the curdled mixture, \which will soon grow smooth and velvety in appearance. Take special ains in hot weather to have both ingredients and utensils ice cold. To Color Mayonnaise—Lobster coral will produce a bright red, and spinach green or chopped parsley will color it green. Thousand Island Dressing—1 cup mayonnaise, 4 cup chopped olives, pickles, parsley, capers and onions. Boiled Salad Dressing—1 teaspoon Blue Ribbon mustard, 1 tea- spoon salt, 144 teaspoon Blue Ribbon cayenne, 1 tablespoon sugar, 14% tablespoons flour, yolks of two eggs, 2 tablespoons of melted butter, 1 cup of milk, 44 cup of vinegar. Mix dry ingredients in double boiler, add beaten egg yolks, butter, and milk, cook over boiling water, stirring constantly. Remove from fire, cool, and add vinegar. Fruit Salad Dressing, No. 1—To boiled salad dressing, add 1 cup whipped cream just before serving. Fruit Salad Dressing, No. 2—3 egg yolks, 4% cup of honey, 4 cup of salad oil, 44 teaspoon of salt, few grains Blue Ribbon paprika, 3 table- spoons lemon juice, 1 cup whipped cream. Beat yolks in a sauce-pan, heat honey to boiling, pour into yolks, stirring constantly. Return to fire for one minute, still beating, remove, and beat for about 5 minutes or until thick. Add salt, oil, and paprika, and beat 2 minutes longer. Let cool, add lemon juice, and just before serving fold in the whipped cream. 60 Blue Ribbon Cook Book Egg Dressing—Rub to a paste the yolks of 2 hard-boiled eggs. Add 14 teaspoon each of Blue Ribbon mustard and salt, 1 teaspoon sugar, with V4 teaspoon of Blue Ribbon pepper; drop in about two tablespoons salad oil or sweet cream, and add 4 tablespoons lemon juice✪ Egg Dressing. This is a nice dress- ing for canned salmon also. To Serve with Salads—Plain or toasted unsweetened crackers very crisp 1s the usual accompaniment to a green salad. Cheese straws, small ' strips of toast with grated cheese are also served. Fruit salads are usually served alone. Oo 5Oe HINTS ON BREAD MAKING Flour taken from a cold place should be warmed before using to about the temperature of the hands, and the dough kept at this temperature. If allowed to become chilled, the dough will not rise. Too much heat also weakens the dough and spoils the color. The best temperature for bread rising over night is 65° F. to 70°, while for bread raised in the daytime, 75° to 80° brings quicker results. 70° is safe at any time.

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French Salad Dressing—Mix 1 teaspoon salt and 1 teaspoon Blue Ribbon black pepper; then add three tablespoons salad oil, slowly, and one tablespoon vinegar, and pour it over the salad. If liked, 4 teaspoon onion juice can be added; some people also add 14 teaspoon of Biue Ribbon mustard or paprika. Lemon j juice or tarragon vinegar can be used instead of the vinegar, if preferred. For a French dressing the standard proportion is to use three times as much oil as vinegar, but some people use as high as six times as much oil as vinegar, and others as low as % as much. Tastes differ and these rules are all variable. This dressing may be prepared by shaking all together in a bottle just before serving. Mayonnaise Dressing—Break the yolks of two eggs in a bowl, beat smooth with a silver fork and add oil, a few drops at a time, until it begins to thicken, when it can be added in larger quantities; but the stirring must be kept up constantly, and with a rapid motion. When it grows thick add a few drops of vinegar, beat smooth again, and then add 1 teaspoon salt, 1/4 teaspoon Blue Ribbon mustard, and a dash of Blue Ribbon cayenne. The vinegar should be added a little at a time until 2 tablespoons have been used. The amount of oil depends on the quantity of dressing required, but a scant cupful will be an abundance for an ordinary salad. Should the mayonnaise curdle, or crack, as it is called, take another egg, add oil in ‘small quantities until it thickens, and thand stir in the curdled mixture, which will soon grow smoothand velvety in appearance. Take special ains in hot weather to have both ingredients and utensils ice cold. To Color Mayonnaise—Lobster coral will produce a bright red, and spinach green or chopped parsley will color it green. Thousand Island Dressing—1 cup mayonnaise, 4 cup chopped olives, pickles, parsley, capers and onions. Boiled Salad Dressing—1 teaspoon Blue Ribbon mustard, 1 teaspoon salt, 144 teaspoon Blue Ribbon cayenne, 1 tablespoon sugar, 14% tablespoons flour, yolks of two eggs, 2 tablespoons of melted butter, 1 cup of milk, 44 cup of vinegar. Mix dry ingredients in double boiler, add beaten egg yolks, butter, and milk, cook over boiling water, stirring constantly. Remove from fire, cool, and add vinegar. Fruit Salad Dressing, No. 1—To boiled salad dressing, add 1 cup whipped cream just before serving. Fruit Salad Dressing, No. 2—3 egg yolks, 4% cup of honey, 4 cup of salad oil, 44 teaspoon of salt, few grains Blue Ribbon paprika, 3 tablespoons lemon juice, 1 cup whipped cream. Beat yolks in a sauce-pan, heat honey to boiling, pour into yolks, stirring constantly. Return to fire for one minute, still beating, remove, and beat for about 5 minutes or until thick. Add salt, oil, and paprika, and beat 2 minutes longer. Let cool, add lemon juice, and just before serving fold in the whipped cream. 60 Blue Ribbon Cook Book Egg Dressing—Rub to a paste the yolks of 2 hard-boiled eggs. Add 14 teaspoon each of Blue Ribbon mustard and salt, 1 teaspoon sugar, with V4 teaspoon of Blue Ribbon pepper; drop in about two tablespoons salad oil or sweet cream, and add 4 tablespoons lemon juice. This is a nice dressing for canned salmon also. To Serve with Salads—Plain or toasted unsweetened crackers very crisp 1s the usual accompaniment to a green salad. Cheese straws, small ' strips of toast with grated cheese are also served. Fruit salads are usually served alone. Oo 5Oe HINTS ON BREAD MAKING Flour taken from a cold place should be warmed before using to about the temperature of the hands, and the dough kept at this temperature. If allowed to become chilled, the dough will not rise. Too much heat also weakens the dough and spoils the color. The best temperature for bread rising over night is 65° F. to 70°, while for bread raised in the daytime, 75° to 80° brings quicker results. 70° is safe at any time.

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French Salad DressingBoiled Salad DressingMayonnaise DressingEgg DressingFruit Salad Dressing, No. 1Fruit Salad Dressing, No. 2

Blue Ribbon cook book