Fill a quart jar two-thirds full of oil and one-third full of
vinegar. Add two tablespoons sugar, one tablespoon salt, and
two tablespoons paprika. Will keep indefinitely in a cold place.
Shake well before using. Chopped onion or garlic may be added.
RECIPES 287
French Dressing
I clove I cup lemon juice
1 teaspoon salt \yi cups oil (mixed with garlic
2 teaspoons sugar and grated onion)
I teaspoon mustard Speck paprika
Few drops tabasco i teaspoon sauce
2 teaspoons catsup or chili sauce
Mix ingredients in order given. Beat well with egg beater.
Bottle and shake well before using.
French Dressing with Pearl Onions
To one-half cup French dressing add one-quarter cup pearl
onions. Serve on plain lettuce or endive.
French Dressing with Caviar
To one-half cup of French dressing add three tablespoons
ca\'iar. Serve on plain lettuce or tomato and lettuce salad.
Cucumber Dressing
]/2 cup French dressing 3 tablespoons chopped cucumber
2 tablespoons chopped onion
Mix well and chill before using.
Mayonnaise Dressing, No. 1
I egg yolk I teaspoon paprika
I tablespoon vinegar i cup oil
xYi teaspoons mustard i tablespoon lemon juice
H teaspoon salt
Beat egg yolks thoroughly. Add cold oil drop by drop, beat-
ing continually until thick, then add vinegar and lemon until
thin. Add more oU until thick, and then thin as before. Re-
peat until all ingredients are used. Whipped cream may be
added if desired.
A
288 THE INTERNATIONAL COOK BOOK
Mayonnaise Dressing, No. 2
I egg (whole) 3 tablespoons lemon jmce
1 teaspoon salt 2 teaspoons dry mustard
2 cups oil
Beat egg and add dry ingredients. Add oil drop by drop,
beating all of the time until thick. Then add lemon juice and
oil alternately. Pour into jars. Keep in cool place. Mix with
cream before serving.
Thousand Island Dressing
To one cup mayonnaise dressing add:
2 tablespoons green p)epper 3 tablespoons chili sauce
(chopped) 2 tablespoons pimento (chopped)
I hard-cooked egg (chopped) i tablespoon onion juice
I teasp)Oon sauce i tablespoon catsup
^ cup whipped cream
Mix thoroughly and chill.
Russian Dressing
To one cup mayonnaise dressing add:
1 hard-cooked egg (chopped fine) % cup capers
2 sweet pickles (chopped) i green pepper (chopped)
y2 cup chili sauce i red pepper (chopped)
I small onion (chopped)
Mix well. Blend with cream before serving, if desired.
Perfection Salad Dressing
yi cup shortening i tablespoon salt
4 tablespoons flour i pint milk
2 tablespoons sugar 4 eggs
2 tablespoons dry mustard i cup vinegar
Melt shortening in top of double boiler. Add dry ingredients
and blend smooth. Add milk and cook to soft custard stage.
Beat eggs with vinegar. Put \s'ith first mixture and again cook
to soft-custard stage. Pour into jars. Will make one quart
dressing which will keep, in a cool place, for one season. MLx
with whipped cream before using.
CHAPTER XXVni
Sandwiches and Canapes
Toasted Cream Pimento Sandwich
I pound American cheese ^ cup milk
3 pimentos i teaspoon salt
% teaspoon paprika Ya, teaspoon mustard
Put cheese and pimento through food chopper. Put in double
boiler and add milk, stirring until melted and creamy. Add
salt and paprika and mustard.
Page 118
Presented as published in 1929. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Fill a quart jar two-thirds full of oil and one-third full of
vinegar. Add two tablespoons sugar, one tablespoon salt, and
two tablespoons paprika. Will keep indefinitely in a cold place.
Shake well before using. Chopped onion or garlic may be added.
RECIPES 287
French Dressing
I clove I cup lemon juice
1 teaspoon salt \yi cups oil (mixed with garlic
2 teaspoons sugar and grated onion)
I teaspoon mustard Speck paprika
Few drops tabasco i teaspoon sauce
2 teaspoons catsup or chili sauce
Mix ingredients in order given. Beat well with egg beater.
Bottle and shake well before using.
French Dressing with Pearl Onions
To one-half cup French dressing add one-quarter cup pearl
onions. Serve on plain lettuce or endive.
French Dressing with Caviar
To one-half cup of French dressing add three tablespoons
ca\'iar. Serve on plain lettuce or tomato and lettuce salad.
Cucumber Dressing
]/2 cup French dressing 3 tablespoons chopped cucumber
2 tablespoons chopped onion
Mix well and chill before using.
Mayonnaise Dressing, No. 1
I egg yolk I teaspoon paprika
I tablespoon vinegar i cup oil
xYi teaspoons mustard i tablespoon lemon juice
H teaspoon salt
Beat egg yolks thoroughly. Add cold oil drop by drop, beat-
ing continually until thick, then add vinegar and lemon until
thin. Add more oU until thick, and then thin as before. Re-
peat until all ingredients are used. Whipped cream may be
added if desired.
A
288 THE INTERNATIONAL COOK BOOK
Mayonnaise Dressing, No. 2
I egg (whole) 3 tablespoons lemon jmce
1 teaspoon salt 2 teaspoons dry mustard
2 cups oil
Beat egg and add dry ingredients. Add oil drop by drop,
beating all of the time until thick. Then add lemon juice and
oil alternately. Pour into jars. Keep in cool place. Mix with
cream before serving.
Thousand Island Dressing
To one cup mayonnaise dressing add:
2 tablespoons green p)epper 3 tablespoons chili sauce
(chopped) 2 tablespoons pimento (chopped)
I hard-cooked egg (chopped) i tablespoon onion juice
I teasp)Oon sauce i tablespoon catsup
^ cup whipped cream
Mix thoroughly and chill.
Russian Dressing
To one cup mayonnaise dressing add:
1 hard-cooked egg (chopped fine) % cup capers
2 sweet pickles (chopped) i green pepper (chopped)
y2 cup chili sauce i red pepper (chopped)
I small onion (chopped)
Mix well. Blend with cream before serving, if desired.
Perfection Salad Dressing
yi cup shortening i tablespoon salt
4 tablespoons flour i pint milk
2 tablespoons sugar 4 eggs
2 tablespoons dry mustard i cup vinegar
Melt shortening in top of double boiler. Add dry ingredients
and blend smooth. Add milk and cook to soft custard stage.
Beat eggs with vinegar. Put \s'ith first mixture and again cook
to soft-custard stage. Pour into jars. Will make one quart
dressing which will keep, in a cool place, for one season. MLx
with whipped cream before using.
CHAPTER XXVni
Sandwiches and Canapes
Toasted Cream Pimento Sandwich
I pound American cheese ^ cup milk
3 pimentos i teaspoon salt
% teaspoon paprika Ya, teaspoon mustard
Put cheese and pimento through food chopper. Put in double
boiler and add milk, stirring until melted and creamy. Add
salt and paprika and mustard.