2. Mix boiling water, sugar and ginger syrup; heat to
boiling, pour over gelatine.
3. Add lemon juice, strain, add ginger ale.
4. Chill, stirring occasionally.
5. When mixture begins to thicken add fruit.
6. Turn into moistened moulds ; chill.
7. Serve with Cream Mayonnaise.
Note. — Pineapple juice may be used in place of ginger
syrup; grapes may be omitted and pineapple increased.
Moulded salads are attractive if a ring mould is used
and the centre filled with salad dressing.
CANADIAN COOK BOOK
NOTES
SALADS
NOTES
CANADIAN COOK BOOK
NOTES
CHAPTER X.
SALAD DRESSINGS
GENERAL RULES
1. A salad dressing should present a good combination of
flavors, with no one flavor strongly predominating.
2. Vinegar should be diluted to taste before using. In
the recipes which follow, the amount stated is for diluted
vinegar.
3. A flavored vinegar, as tarragon, may be used, or the
spiced vinegar from sweet pickles.
FRENCH DRESSING.
^ T. salt.
3^ T. pepper.
4 tb. vinegar or lemon juice.
4 tb. salad oil.
1. Combine ingredients; shake in a bottle or stir until
well blended.
Additions. —
1. H T. finely chopped parsley.
}/2 tb. each green and sweet red peppers, chopped.
Few drops of onion juice.
2. 2 tb. chili sauce or catsup.
3. 3 tb. Roquefort cheese rubbed to a paste with
2 tb. cream and 1 tb. pimento pulp.
1 tb. chili sauce.
}^ T. chopped chives.
4. 2 hard-cooked eggs, chopped.
1 tb. pimento, rubbed through a sieve.
1 sweet green pepper, finely chopped.
1 tb. chili sauce or catsup.
}i T. paprika.
145
146
CANADIAN COOK BOOK
BOILED DRESSING.
}4 T. salt.
MT.
1 T. mustard.
f.g.
f.g. cayenne.
MT.
1 tb. sugar.
1 T.
1 tb. flour.
3^ yolk
1 egg or 2 yolks.
%T.
1 tb. butter.
2tb.
}/2 c. milk.
1 tb.
3^ c. vinegar.
1. Mix dry ingredients in upper part of double boiler.
2. Add egg, well beaten and milk.
3. Add vinegar slowly; cook over boiling water, stirring
constantly until thick.
4. Remove from heat; add butter; strain and cool.
FOUNDATION DRESSING.
1. Make as Boiled Dressing, substituting for the milk
3^ c. hot water.
2. Thin, before using, with milk, olive oil or mazola,
cream, plain or whipped. Sour cream may be used.
FRUIT MERINGUE.
3 tb. sugar.
2 tb. flour.
2 eggs.
2 tb. vinegar.
1 lemon, juice and grated rind.
Juice of 1 can of pineapple (1 c).
1 c. cream, whipped.
1. Mix sugar and flour in upper part of double boiler.
2. Add beaten eggs, vinegar, fruit juice and grated rind.
3. Cook over gently boiling water, stirring constantly,
until thick.
4. Chill; just before serving fold in 1 c. cream, whipped;
1 c. marshmallows, cut in pieces, and % c. chopped nuts
may be added.
SALAD DRESSINGS
147
Note. — Other fruit juice, as from canned pears, may be
used; more lemon juice may be required.
FRUIT DRESSING.
}4: c. pineapple syrup.
c. orange juice.
2 tb. lemon juice.
Ys T.salt.
2 eggs.
K c. sugar.
1.. Add salt and half of the sugar to beaten yolks of eggs.
2. Heat fruit juices; add to egg mixture.
3. Cook over hot water, stirring constantly, until thick.
4. Beat whites of eggs stiff; add remaining sugar; beat
5. Just before removing cooked mixture from heat, add
whites; fold in carefully; chill.
1. Mix dry ingredients.
2. Add yolk of egg; beat thoroughly, using a Dover
beater or wooden spoon. ✪ Thousand Island Dressing
Page 44 · 1 recipe record on this page
Presented as published in 1924. 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
2. Mix boiling water, sugar and ginger syrup; heat to boiling, pour over gelatine.
3. Add lemon juice, strain, add ginger ale.
4. Chill, stirring occasionally.
5. When mixture begins to thicken add fruit.
6. Turn into moistened moulds ; chill.
7. Serve with Cream Mayonnaise.
Note. — Pineapple juice may be used in place of ginger syrup; grapes may be omitted and pineapple increased.
Moulded salads are attractive if a ring mould is used and the centre filled with salad dressing.
CHAPTER X.
SALAD DRESSINGS
1. A salad dressing should present a good combination of flavors, with no one flavor strongly predominating.
2. Vinegar should be diluted to taste before using. In the recipes which follow, the amount stated is for diluted vinegar.
3. A flavored vinegar, as tarragon, may be used, or the spiced vinegar from sweet pickles.
FRENCH DRESSING.
^ T. salt. 3^ T. pepper.
4 tb. vinegar or lemon juice. 4 tb. salad oil.
1. Combine ingredients; shake in a bottle or stir until well blended.
Additions. —
1. H T. finely chopped parsley.
}/2 tb. each green and sweet red peppers, chopped. Few drops of onion juice.
2. 2 tb. chili sauce or catsup.
3. 3 tb. Roquefort cheese rubbed to a paste with 2 tb. cream and 1 tb. pimento pulp.
1 tb. chili sauce.
}^ T. chopped chives.
4. 2 hard-cooked eggs, chopped.
1 tb. pimento, rubbed through a sieve. 1 sweet green pepper, finely chopped. 1 tb. chili sauce or catsup. }i T. paprika.
BOILED DRESSING.
}4 T. salt.
MT.
1 T. mustard.
f.g.
f.g. cayenne.
MT.
1 tb. sugar.
1 T.
1 tb. flour.
3^ yolk
1 egg or 2 yolks.
%T.
1 tb. butter.
2tb.
}/2 c. milk.
1 tb.
3^ c. vinegar.
1. Mix dry ingredients in upper part of double boiler.
2. Add egg, well beaten and milk.
3. Add vinegar slowly; cook over boiling water, stirring constantly until thick.
4. Remove from heat; add butter; strain and cool.
FOUNDATION DRESSING.
1. Make as Boiled Dressing, substituting for the milk 3^ c. hot water.
2. Thin, before using, with milk, olive oil or mazola, cream, plain or whipped. Sour cream may be used.
FRUIT MERINGUE.
3 tb. sugar. 2 tb. flour. 2 eggs.
2 tb. vinegar.
1 lemon, juice and grated rind. Juice of 1 can of pineapple (1 c). 1 c. cream, whipped.
1. Mix sugar and flour in upper part of double boiler.
2. Add beaten eggs, vinegar, fruit juice and grated rind.
3. Cook over gently boiling water, stirring constantly, until thick.
4. Chill; just before serving fold in 1 c. cream, whipped; 1 c. marshmallows, cut in pieces, and % c. chopped nuts may be added.
SALAD DRESSINGS
Note. — Other fruit juice, as from canned pears, may be used; more lemon juice may be required.
FRUIT DRESSING.
}4: c. pineapple syrup.
c. orange juice. 2 tb. lemon juice. Ys T.salt. 2 eggs. K c. sugar.
1. Add salt and half of the sugar to beaten yolks of eggs.
2. Heat fruit juices; add to egg mixture.
3. Cook over hot water, stirring constantly, until thick.
4. Beat whites of eggs stiff; add remaining sugar; beat
5. Just before removing cooked mixture from heat, add whites; fold in carefully; chill.
1. Mix dry ingredients.
2. Add yolk of egg; beat thoroughly, using a Dover beater or wooden spoon.
Records on this page
Thousand Island Dressing