The Institute cook book

The thing of chief importance in making salads is to have everything crisp and cold both at the time of making and the time of serving. Greens should be carefully washed in cold water always, and if not especially fresh should be allowed to stand in water for several hours. After removing them, dry by a vigorous swinging in a wire basket or by pressing them lightly between a clean folded towel or napkin. The dressing should not be added until the moment of serving, and the salad should be kept upon the ice as long as possible. Recipes for several kinds of dressing are here given. Mayonnaise is perhaps more generally used than any; but many persons dislike the taste of olive oil and prefer a cooked salad dressing. Lettuce and other leaf salads are usually considered better served with French dressing, and the latter is more delicate than any other dressing and therefore better adapted to some combinations. MAYONNAISE DRESSING Yolk of 1 egg V2 teaspoon salt 1 cup oil Dash of red pepper 2 teaspoons vinegar or lemon juice V2 teaspoon mustard Beat the egg in a cold dish with a silver or wooden fork. If the weather is very warm, place the dish in a larger vessel filled with chopped ice. When the egg is beaten add the seasoning and [illustration: Salads Planned for a Family of Four] the oil, drop by drop, being careful to beat well without reversing the motion for fear of curdling. When the dressing thickens begin adding the vinegar drop by drop. Then add more olive oil, then more acid, continuing until all are consumed. Be sure to have all the ingredients and dishes as cold as possible. If the mixture should curdle, begin Immediately with a fresh egg in a fresh dish, and when It is well beaten add carefully the curdled mixture, drop by drop. COLORED MAYONNAISE To color Mayonnaise green add one tablespoon of ravigote herbs to the finished dressing; or chop parsley leaves very fine; pound them in a small quantity of lemon juice; strain and add the juice to the dressing. To color Mayonnaise red rub one scant tablespoon of lobster coral through a fine sieve and add it to the dressing. WHITE MAYONNAISE To make white Mayonnaise follow the ordinary directions, using lemon juice instead of vinegar, omitting the mustard and adding, when finished, a half cup of whipped cream or half an egg white beaten very stiff. COOKED DRESSING (MOCK MAYONNAISE) 1 cup milk 1 teaspoon ilour 1 tablespoon butter 1 egg 2 teaspoons mustard 1 tablespoon vinegar 2 teaspoons sugar 1/2 teaspoon salt Heat the milk and butter; add the egg into which the mustard and sugar and flour have been well beaten. Stir over the fire until the mixture thickens; add the vinegar; take from the fire and add the salt. This may be used in place of Mayonnaise dressing by those who do not care for oil. CREAM DRESSING 1 cup cream 1 tablespoon vinegar 1 tablespoon sugar l^ teaspoon salt Dash of red pepper Mix the sugar, vinegar, salt and pepper thoroughly together; then add the cream gradually. [illustration: Salads Planned for a Family of Four] FRENCH DRESSING 2 tablespoons vinegar 1 teaspoon salt 6 tablespoons olive oil 1/2 teaspoon paprika Put the salt and paprika in a bowl; add a little oil and beat well; then gradually add the remainder of the oil, stirring constantly. Last of all stir in the vinegar, drop by drop. SALAD DRESSING IN LARGE QUANTITY