French Salad Dressing
% teaspoonful sugar Yz teaspoonful paprika
1 teaspoonful salt 5 tablespoonfuls vinegar
10 tablespooufuls olive oil✪ French Salad Dressing
Mix the dry ingredients and add the vinegar and olive oil
alternately, beating constantly with a silver fork. Lemon juice
may be used instead of the vinegar if one washes.
153
154 THE FARM COOK AND RULE BOOK
Boiled Salad Dressing
3 eggs V2 cupful water
1 teaspoonful salt % cupful vinegar
2 tablespoonfuls sugar 2 tablespoonfuls butter
1 tablespoonful flour % teaspoonful white pepper✪ Boiled Salad Dressing
Add the sifted dry ingredients to the beaten egg and mix
thoroughly. Add the vinegar and water and cook over hot water,
stirring constantly until thick. Add the butter, salt and pepper.
If one wishes, % teaspoonful of ground mustard may be added.
Whipped Cream Salad Dressing
3 egg yolks % teaspoonful mustard
2 tablespoonfuls sugar % cupful hot vinegar
% teaspoonful salt 2 teaspoonfuls butter
y2 cupful heavy cream✪ Whipped Cream Salad Dressing
Beat the egg yolks until thick and lemon colored. One and
one-half eggs may be used instead of the egg yolks. Beat in the
sugar, salt, and mustard which have been mixed together. Heat
the vinegar and melt the butter in it. Combine the two mixtures
and cook over hot water until the dressing is thick, stirring con-
stantly. Add the whipped cream just before serving. Use with
fruit salads.
Mayonnaise
1 egg yolk % teaspoonful mustard
2 tablespoonfuls lemon juice % teaspoonful salt
2 teaspoonfuls vinegar % teaspoonful powdered sugar
% cupful olive oil speck cayenne✪ Mayonnaise
Chill the ingredients. Place the egg yolk and the dry in-
gredients in a cold mixing bowl. Add a few drops of vinegar
and then the oil, drop by drop, until 1 teaspoonful has been
added. Add alternately with the oil the vinegar and lemon
juice, drop by drop, until all the lemon juice and vinegar are
used. Add the remainder of the oil more rapidly. Constant
beating is necessary throughout the entire process.
Thousand Island Dressing
To 1 cupful of mayonnaise add 6 tablespoonfuls of chili
sauce, 2 chopped pimentos and 1/2 tablespoonful chopped chives✪ Thousand Island Dressing.
SALADS 155
Russian Salad Dressing
To 6 tablespoonfuls of mayonnaise add 1% tablespoonfuls of
chopped pimentos, 6 sprigs of chives, chopped, 3 tablespoonfuls
of chili sauce, % teaspoonful of chopped capers, II/2 teaspoonfuls
of tarragon vinegar and 1% tablespoonfuls of whipped cream✪ Russian Salad Dressing.
Cabbage Salad
1 small cabbage 1 green pepper
1 small onion salad dressing
2 small carrots✪ Cabbage Salad cabbage leaves
Put the onion and carrot through the food grinder, shred the
cabbage finely or grind it, remove the seeds from the green
pepper and cut it in shreds. Mix lightly with salad dressing
and serve on cabbage leaves.
Salad Dressing for Cabbage
% cupful cream 2 teaspoonfuls mustard
% cupful vinegar 2 tablespoonfuls hot water
1 teaspoonful salt✪ Salad Dressing for Cabbage
Whip the cream until stiff and gradually add the vinegar.
When well mixed, add the other ingredients, first dissolving the
ground mustard in the boiling water.
Potato and Egg Salad
2 cupfuls cabbage 2 cupfuls cooked potato
2 eggs 2 tablespoonfuls green pepper
2 tablespoonfuls pickle % teaspoonful onion juice
1 tablespoonful parsley✪ Potato and Egg Salad
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French Salad Dressing
% teaspoonful sugar Yz teaspoonful paprika
1 teaspoonful salt 5 tablespoonfuls vinegar
10 tablespooufuls olive oil
Mix the dry ingredients and add the vinegar and olive oil
alternately, beating constantly with a silver fork. Lemon juice
may be used instead of the vinegar if one washes.
153
154 THE FARM COOK AND RULE BOOK
Boiled Salad Dressing
3 eggs V2 cupful water
1 teaspoonful salt % cupful vinegar
2 tablespoonfuls sugar 2 tablespoonfuls butter
1 tablespoonful flour % teaspoonful white pepper
Add the sifted dry ingredients to the beaten egg and mix
thoroughly. Add the vinegar and water and cook over hot water,
stirring constantly until thick. Add the butter, salt and pepper.
If one wishes, % teaspoonful of ground mustard may be added.
Whipped Cream Salad Dressing
3 egg yolks % teaspoonful mustard
2 tablespoonfuls sugar % cupful hot vinegar
% teaspoonful salt 2 teaspoonfuls butter
y2 cupful heavy cream
Beat the egg yolks until thick and lemon colored. One and
one-half eggs may be used instead of the egg yolks. Beat in the
sugar, salt, and mustard which have been mixed together. Heat
the vinegar and melt the butter in it. Combine the two mixtures
and cook over hot water until the dressing is thick, stirring con-
stantly. Add the whipped cream just before serving. Use with
fruit salads.
Mayonnaise
1 egg yolk % teaspoonful mustard
2 tablespoonfuls lemon juice % teaspoonful salt
2 teaspoonfuls vinegar % teaspoonful powdered sugar
% cupful olive oil speck cayenne
Chill the ingredients. Place the egg yolk and the dry in-
gredients in a cold mixing bowl. Add a few drops of vinegar
and then the oil, drop by drop, until 1 teaspoonful has been
added. Add alternately with the oil the vinegar and lemon
juice, drop by drop, until all the lemon juice and vinegar are
used. Add the remainder of the oil more rapidly. Constant
beating is necessary throughout the entire process.
Thousand Island Dressing
To 1 cupful of mayonnaise add 6 tablespoonfuls of chili
sauce, 2 chopped pimentos and 1/2 tablespoonful chopped chives.
SALADS 155
Russian Salad Dressing
To 6 tablespoonfuls of mayonnaise add 1% tablespoonfuls of
chopped pimentos, 6 sprigs of chives, chopped, 3 tablespoonfuls
of chili sauce, % teaspoonful of chopped capers, II/2 teaspoonfuls
of tarragon vinegar and 1% tablespoonfuls of whipped cream.
Cabbage Salad
1 small cabbage 1 green pepper
1 small onion salad dressing
2 small carrots cabbage leaves
Put the onion and carrot through the food grinder, shred the
cabbage finely or grind it, remove the seeds from the green
pepper and cut it in shreds. Mix lightly with salad dressing
and serve on cabbage leaves.
Salad Dressing for Cabbage
% cupful cream 2 teaspoonfuls mustard
% cupful vinegar 2 tablespoonfuls hot water
1 teaspoonful salt
Whip the cream until stiff and gradually add the vinegar.
When well mixed, add the other ingredients, first dissolving the
ground mustard in the boiling water.
Potato and Egg Salad
2 cupfuls cabbage 2 cupfuls cooked potato
2 eggs 2 tablespoonfuls green pepper
2 tablespoonfuls pickle % teaspoonful onion juice
1 tablespoonful parsley