Fruit recipes

The dressing is an important matter whether it be the “simple”? French or a combination of flavoured secrets. Olive oil requires virtually no digestion and furnishes an immense amount of nourishment. But even yet there are people who find it apparently impossible to cultivate a taste for it and so eschew salads or substitute butter for the oil. The oil, however, may be used with little or none of the oil flavour, or whipped cream may be substituted with pure fruit salads. FRENCH DRESSING Mix well one-half teaspoon each of salt and pepper with one tablespoon of lemon juice (or fruit vinegar). Pour this gradually, stirring the while, on three tablespoons of olive oil. Toss the salad in this thoroughly. Melted butter may be substituted for the oil. SIMPLE MAYONNAISE To the yolk of one egg allow about one cup of olive oil and three tablespoons of lemon juice or strong, pure vine- gar. To the yolk of the egg add one saltspoon of salt and a dash of cayenne pepper or Tabasco, and a teaspoon of either prepared mustard or Worcestershire Sauce. (These may of course be omitted if preferred). Add a few drops of oil to the whipped yolk and beat well with silver fork, adding more oil, little by little, alternating with the acid until the dressing is quite stiff and glossy. Keep ice-cold until used. Also, this may be frozen (in glass) by burying it in ice and salt for two hours. (Real olive oil con- geals at higher temperature than other oils. If the oil is merely labelled “‘ olive oil” it will not freeze so quickly.) INTRODUCTORY RECIPES 7 CREAM OR WHITE MAYONNAISE This may be made with sweet or sour cream; if the for- mer, having the cream whipped and adding in equal quan- tity to mayonnaise already prepared. Sour thick cream may be substituted, or whipped white of egg. This may be coloured green with spinach juice or pink with berry- syrup or cordials or with cochineal or maraschino. COOKED MAYONNAISE Put on the stove one teacup of vinegar and let it come to a boil (in double vessel), adding three tablespoons sugar, one teaspoon salt, a pinch of cayenne pepper, and six mustard spoons of mixed or French mustard, with three tablespoons of olive oil or melted butter. While this mixture is heating beat well the yolks of three eggs, adding at the last a dessertspoon of flour. Whip this lightly into the heated vinegar, etc., and let cook till thick, stirring all the while and never letting boil, Remove and cool. This will keep a long time (for salad dressing) without ice. OLIVE OIL AND CREAM FRUIT DRESSING Use equal quantity of oil and cream. (The evaporated, unsweetened cream will answer the purpose very nicely.) The oil must be added gradually to the cream and mixed shortly before serving or it will separate. Flavour this with maraschino, or some other liqueur, brandy, or cordial, and the oil is quite disguised. WHIPPED CREAM DRESSING A simple whipped cream may be substituted for an oil dressing with fruits and may be flavoured with cordials or liqueurs or not, as the fruit or one’s taste indicates. 8 FRUIT RECIPES WHIPPED EGG FRUIT DRESSING To the white of one egg allow a tablespoon of olive oil. Whip first the egg,-adding oil gradually as in mayonnaise. Flavour with lemon juice, salt, cayenne, etc., as for may- onnaise, or substitute pure fruit cordials or liqueurs; fail- ing these use a pure fruit syrup, fresh or preserved. SOUR CREAM DRESSINGS