Arrange, on bleached lettuce, cubes of grape-fruit, mask
with cream cheese, run through potato masher, cover with
French dressing and cap with spoonful of Barle-Due or any
subacid jelly✪ White Salad. Serve with thin slices of Graham nut-bread.
— Mrs. T. M. Pittman
SALAD DRESSINGS
MAYONNAISE.
One pint of Wesson oil, yolks of 2 raw eggs, y2 teaspoon
of dry mustard, y2 teaspoon of salt, sprinkling of cayenne
pepper, about 2 teaspoons of vinegar. Rub tbe yolks of eggs,
salt and pepper well together. Stir tbe oil slowly into this,
y~2 a teaspoon at a time, until it tbickens. Wben too tbick
to stir tbin witb a little vinegar. Tben add tbe remainder
of tbe oil, thinning again with tbe vinegar if necessary. If
preferred lemon juice may be used in place of vinegar.
MAYONNAISE DRESSING.
Yolks of 2 eggs, 1 teaspoon sugar, 1 saltspoon mustard, 1
saltspoon salt, pinch of cayenne pepper, y2 pint olive oil, 2
tablespoons vinegar. Beat the yolks of 2 eggs very light ; add
all dry ingredients, then add slowly tbe oil, beating con-
stantly. Wben half tbe oil has been added add tbe vinegar,
then add the remainder of oil. All utensils must be cold. —
Mrs. IF. B. Waddill.
BOILED SALAD DRESSING.
One teaspoon butter or oil, 1 teaspoon flour, then a beaten
egg, following; after these have been stirred in rotation, as
they follow each other, by a teaspoon each of mustard and
pepper; lastly add 4 tablespoons of vinegar, remembering
lemon juice frequently may take its place Heat this slowly
over the fire, stirring as it "heats until it makes a thick com-
pound and flour is cooked. It should then be salted to taste.
When cold put on ice. Before using beat into it whipped
cream or olive oil, and thin to consistency of mayonnaise. —
Mrs. J. D. Rose.
RUTHVEN SALAD DRESSING.
Mix y2 tablespoon of salt, y2 tablespoon of mustard, % of
SALAD DRESSINGS 71
a tablespoon of sugar, 1 egg slightly beaten, 2^ tablespoons
of melted butter, % of a cup of cream and ^ of a cup of
vinegar. Cook over boiling water, stirring constantly until
it thickens. Strain and cool.— Annie Epps.
FRENCH DRESSING.
Ingredients: 3 tablespoons olive oil, 1 tablespoon vinegar,
y% teaspoon salt, *4 teaspoon pepper. Mix salt and pepper
with oil. Drop vinegar in slowly, beating continuously with
a fork, until it becomes thickened and creamy. Add a dash
of paprika or cayenne, if desired. A few drops of Tarragon
vinegar improves this dressing when used on lettuce.
MAYONNAISE DRESSING WITHOUT OIL.
Beat well 2 eggs, stir in 1 teaspoonf ul of sugar, 1 teaspoon-
ful of salt, 1 teaspoonful of mustard, 1 pinch cayenne pep-
per, 1-3 cup vinegar, melt 2 tablespoonfuls of butter and
cream it into 1 tablespoon of flour. Let 1 cup of milk come
to a boil. Pour all together and cook until thick, stirring
constantly. If more acid is needed add lemon juice after
removing from fire.— .Mrs. W. D. Massee.
GOLDEN DRESSING.
The yolks of 2 eggs beaten light, juice of 1 lemon, salt to
taste, 2 teaspoonfuls sugar, y± teaspoon mustard. Cook
slowly in double boiler for few minutes ; when done let cool,
then beat in two tablespoonfuls olive oil and 1 cup whipped
cream ; mix with fork. — Mrs. J. L. Palmer.
SALAD DRESSING. ✪ Salad Dressing
Page 31 · 4 recipe records on this page
Presented as published in 1914. 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
Arrange, on bleached lettuce, cubes of grape-fruit, mask with cream cheese, run through potato masher, cover with French dressing and cap with spoonful of Barle-Due or any subacid jelly. Serve with thin slices of Graham nut-bread. — Mrs. T. M. Pittman
SALAD DRESSINGS
MAYONNAISE.
One pint of Wesson oil, yolks of 2 raw eggs, y2 teaspoon of dry mustard, y2 teaspoon of salt, sprinkling of cayenne pepper, about 2 teaspoons of vinegar. Rub the yolks of eggs, salt and pepper well together. Stir the oil slowly into this, y~2 a teaspoon at a time, until it tbickens. When too thick to stir tbin witb a little vinegar. Then add the remainder of tbe oil, thinning again with tbe vinegar if necessary. If preferred lemon juice may be used in place of vinegar.
MAYONNAISE DRESSING.
Yolks of 2 eggs, 1 teaspoon sugar, 1 saltspoon mustard, 1 saltspoon salt, pinch of cayenne pepper, y2 pint olive oil, 2 tablespoons vinegar. Beat the yolks of 2 eggs very light ; add all dry ingredients, then add slowly tbe oil, beating constantly. When half the oil has been added add the vinegar, then add the remainder of oil. All utensils must be cold. — Mrs. IF. B. Waddill.
BOILED SALAD DRESSING.
One teaspoon butter or oil, 1 teaspoon flour, then a beaten egg, following; after these have been stirred in rotation, as they follow each other, by a teaspoon each of mustard and pepper; lastly add 4 tablespoons of vinegar, remembering lemon juice frequently may take its place Heat this slowly over the fire, stirring as it "heats until it makes a thick compound and flour is cooked. It should then be salted to taste. When cold put on ice. Before using beat into it whipped cream or olive oil, and thin to consistency of mayonnaise. — Mrs. J. D. Rose.
RUTHVEN SALAD DRESSING.
Mix y2 tablespoon of salt, y2 tablespoon of mustard, % of
SALAD DRESSINGS 71
a tablespoon of sugar, 1 egg slightly beaten, 2^ tablespoons of melted butter, % of a cup of cream and ^ of a cup of vinegar. Cook over boiling water, stirring constantly until it thickens. Strain and cool.— Annie Epps.
FRENCH DRESSING.
Ingredients: 3 tablespoons olive oil, 1 tablespoon vinegar, y% teaspoon salt, *4 teaspoon pepper. Mix salt and pepper with oil. Drop vinegar in slowly, beating continuously with a fork, until it becomes thickened and creamy. Add a dash of paprika or cayenne, if desired. A few drops of Tarragon vinegar improves this dressing when used on lettuce.
MAYONNAISE DRESSING WITHOUT OIL.
Beat well 2 eggs, stir in 1 teaspoonf ul of sugar, 1 teaspoonful of salt, 1 teaspoonful of mustard, 1 pinch cayenne pepper, 1-3 cup vinegar, melt 2 tablespoonfuls of butter and cream it into 1 tablespoon of flour. Let 1 cup of milk come to a boil. Pour all together and cook until thick, stirring constantly. If more acid is needed add lemon juice after removing from fire.— .Mrs. W. D. Massee.
GOLDEN DRESSING.
The yolks of 2 eggs beaten light, juice of 1 lemon, salt to taste, 2 teaspoonfuls sugar, y± teaspoon mustard. Cook slowly in double boiler for few minutes ; when done let cool, then beat in two tablespoonfuls olive oil and 1 cup whipped cream ; mix with fork. — Mrs. J. L. Palmer.
SALAD DRESSING.
Records on this page
White SaladMayonnaiseRussian SaladSalad Dressing