3. Add a few drops of oil; beat thoroughly; add few
drops of lemon juice or vinegar.
4. Continue until lemon juice and about one-half of the
oil have been added; add remaining oil in larger quantities.
Notes. — 1. Ingredients should be cool.
2. If the dressing curdles, add it gradually to a beaten
yolk of egg. Beat with a Dover beater.
3. Beaten white of egg may be folded in just before
serving.
1 min.
MAYONNAISE DRESSING.
1 T, mustard.
y2 T. salt.
1 T. fruit sugar,
f.g. cayenne.
1 c. salad oil.
2 tb. lemon juice or vinegar.
1 yolk of egg or 1 whole egg.
^yolk
148
CANADIAN COOK BOOK
MODIFIED MAYONNAISE.
4 tb. flour.
13^ T. salt.
T. mustard.
\i T. paprika,
f.g. cayenne.
yi c. vinegar or lemon juice.
1 c. boiling water.
1 egg yolk.
2 c. salad oil.
1. Mix dry ingredients; add vinegar or lemon juice,
2 tb. oil and boiling water.
2. Cook until thick, stirring constantly; cool.
3. Add yolk of egg, beat well; add oil and mix thoroughly.
This dressing is not as strongly flavored with oil as Mayon-
naise.
Variations —
CREAM MAYONNAISE.
To Mayonnaise Dressing, add whipped cream; fold in
until well blended.
This dressing should be used the same day as made.
THOUSAND ISLAND DRESSING.
1 c. mayonnaise dressing.
2 tb. chili sauce.
2 tb. catsup.
2 tb. finely chopped pimento.
2 eggs, hard-cooked and cut in small pieces.
2 tb. chopped gherkins or olives✪ Thousand Island Dressing,
c. cream, whipped.
1 . Combine all ingredients except cream.
2. Chill thoroughly and just before serving fold in
whipped cream.
RED DRESSING.
1 c. mayonnaise dressing.
2 tb. pimento, pressed through sieve.
1 tb. sweet green pepper, chopped.
2 tb. chili sauce or catsup.
34 T. paprika✪ Red Dressing.
1. Combine ingredients; chill.
2. Serve on head lettuce.
SALAD DRESSINGS
NOTES
CANADIAN COOK BOOK
NOTES
CHAPTER XI.
SANDWICHES
GENERAL RULES
1. The bread used in making sandwiches should be a
day old and of fine, even texture.
2. Use white or any kind of brown bread, alone or in
combination.
3. Sandwiches may be made with or without the crust;
for formal occasions, remove the crusts; this should always
be done before bread is buttered.
4. Soften the butter by creaming.
5. To keep sandwiches fresh, wrap in waxed paper, then
in a dampened table napkin or towel.
6. Sandwiches may be made as closed, open or rolled
sandwiches.
Closed sandwiches are made by placing filling between
two slices of buttered bread.
VEGETABLE FILLINGS.
Cucumber —
1. Cut cucumber in thin slices; remove large seeds.
2. Cover with dilute vinegar to which a little salt has
been added; let stand 3^ hour; drain.
3. Place on buttered bread; spread with salad dressing;
cover with buttered bread.
Additions. — Lettuce; thin tomato sHces; chopped celery.
Lettuce —
L Use crisp leaves of lettuce, well dried.
2. Spread salad dressing on buttered bread; place lettuce
between slices.
151
152
CANADIAN COOK BOOK
Tomato —
1. Peel and cut tomato into thin slices.
2. Remove seeds; season.
3. Spread salad dressing on buttered bread, cut a little
thicker than for other sandwiches. Place tomato between
slices. Tomato may be dipped in French dressing and
placed between buttered bread.
Additions. — Lettuce, olives.
FRUIT AND NUT FILLINGS.
Olives —
1. Chop stuffed or plain ripe or green olives.
2. Mix with salad dressing.
Additions. — Cheese, nuts, chicken, veal.
Nuts—
Page 45 · 4 recipe records 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.
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3. Add a few drops of oil; beat thoroughly; add few
drops of lemon juice or vinegar.
4. Continue until lemon juice and about one-half of the
oil have been added; add remaining oil in larger quantities.
Notes. — 1. Ingredients should be cool.
2. If the dressing curdles, add it gradually to a beaten
yolk of egg. Beat with a Dover beater.
3. Beaten white of egg may be folded in just before
serving.
1 min.
MAYONNAISE DRESSING.
1 T, mustard.
y2 T. salt.
1 T. fruit sugar,
f.g. cayenne.
1 c. salad oil.
2 tb. lemon juice or vinegar.
1 yolk of egg or 1 whole egg.
^yolk
148
CANADIAN COOK BOOK
MODIFIED MAYONNAISE.
4 tb. flour.
13^ T. salt.
T. mustard.
\i T. paprika,
f.g. cayenne.
yi c. vinegar or lemon juice.
1 c. boiling water.
1 egg yolk.
2 c. salad oil.
1. Mix dry ingredients; add vinegar or lemon juice,
2 tb. oil and boiling water.
2. Cook until thick, stirring constantly; cool.
3. Add yolk of egg, beat well; add oil and mix thoroughly.
This dressing is not as strongly flavored with oil as Mayon-
naise.
Variations —
CREAM MAYONNAISE.
To Mayonnaise Dressing, add whipped cream; fold in
until well blended.
This dressing should be used the same day as made.
THOUSAND ISLAND DRESSING.
1 c. mayonnaise dressing.
2 tb. chili sauce.
2 tb. catsup.
2 tb. finely chopped pimento.
2 eggs, hard-cooked and cut in small pieces.
2 tb. chopped gherkins or olives,
c. cream, whipped.
1 . Combine all ingredients except cream.
2. Chill thoroughly and just before serving fold in
whipped cream.
RED DRESSING.
1 c. mayonnaise dressing.
2 tb. pimento, pressed through sieve.
1 tb. sweet green pepper, chopped.
2 tb. chili sauce or catsup.
34 T. paprika.
1. Combine ingredients; chill.
2. Serve on head lettuce.
SALAD DRESSINGS
NOTES
CANADIAN COOK BOOK
NOTES
CHAPTER XI.
SANDWICHES
GENERAL RULES
1. The bread used in making sandwiches should be a
day old and of fine, even texture.
2. Use white or any kind of brown bread, alone or in
combination.
3. Sandwiches may be made with or without the crust;
for formal occasions, remove the crusts; this should always
be done before bread is buttered.
4. Soften the butter by creaming.
5. To keep sandwiches fresh, wrap in waxed paper, then
in a dampened table napkin or towel.
6. Sandwiches may be made as closed, open or rolled
sandwiches.
Closed sandwiches are made by placing filling between
two slices of buttered bread.
VEGETABLE FILLINGS.
Cucumber —
1. Cut cucumber in thin slices; remove large seeds.
2. Cover with dilute vinegar to which a little salt has
been added; let stand 3^ hour; drain.
3. Place on buttered bread; spread with salad dressing;
cover with buttered bread.
Additions. — Lettuce; thin tomato sHces; chopped celery.
Lettuce —
L Use crisp leaves of lettuce, well dried.
2. Spread salad dressing on buttered bread; place lettuce
between slices.
151
152
CANADIAN COOK BOOK
Tomato —
1. Peel and cut tomato into thin slices.
2. Remove seeds; season.
3. Spread salad dressing on buttered bread, cut a little
thicker than for other sandwiches. Place tomato between
slices. Tomato may be dipped in French dressing and
placed between buttered bread.
Additions. — Lettuce, olives.
FRUIT AND NUT FILLINGS.
Olives —
1. Chop stuffed or plain ripe or green olives.
2. Mix with salad dressing.
Additions. — Cheese, nuts, chicken, veal.
Nuts—