A laboratory manual of foods and cookery

French Dressing I Ingredients : \ tsp. salt 2 tbsp. vinegar (cider) \ tsp. pepper 4 tbsp. olive oil Method : Mix ingredients and stir until well blended. Some prefer the addition of a few drops of onion juice. French dressing is more easily prepared and more commonly used than any other dressing. French Dressing II Ingredients : % tsp. salt i tbsp. vinegar ^ tsp. pepper 3 tbsp. olive oil Method : Proceed as above. Spanish Dressing Ingredients : i tsp. salt 2 tbsp. chili sauce I tsp. paprika i tbsp. vinegar i tbsp. horseradish 3 tbsp. olive oil Method : Mix all ingredients and blend thoroughly. Serve on green salad. Cream Dressing Ingredients : | tbsp. salt i egg slightly beaten ^ tbsp. mustard 2^ tbsp. melted butter f tbsp. sugar f c. cream ^ c. vinegar Method : Mix ingredients in order given, adding vinegar very slowly. Cook over boiling water, stirring constantly until mixture thickens, strain and cool. Boiled Dressing Ingredients : | tbsp. salt \ tbsp. flour i tsp. mustard yolks 2 eggs cayenne i^ tbsp. melted butter \ c. vinegar f c. milk Method : Mix dry ingredients, add yolks of eggs slightly beaten, butter, milk, and vinegar very slowly. Cook over boiling water, stirring constantly until mixture thickens. Strain and cool. Ingredients : i tsp. salt cayenne yolks 2 eggs Method : Mayonnaise Dressing 2 tbsp. lemon juice 2 tbsp. vinegar i c. olive oil Mix dry ingredients, add egg yolks, and when well mixed, add ½ teaspoon vinegar. Add oil gradually, drop by drop at first, and stir constantly. As mixture thickens, thin with vinegar or lemon juice. Add oil and acid alternately until all is used, stirring or beating constantly. If oil is added too rapidly, dressing will have a curdled appearance. A smooth consistency may be restored by taking yolk of another egg and adding curdled mixture slowly to it. It is desirable to have bowl containing mixture placed in a larger bowl of crushed ice. i teaspoon powdered sugar may be added to the dressing if the flavor is desired. Mayonnaise | H w H £3 et in S <» H C B| @1 o »-< en H E < rt ag d 8 ^'i o-2 H r \ n 2 H ^ rt 2 %<±£ K "> • g cS g tn Z Q o 5 erf i-i W O °r*i Mu Hrt rj U S 60 ^q *^ rH « NM"* w* (^ Wrt u O $ ' — ' Egg yolks . . 45-6 7.16 16.18 .0165 .082 •449 .0038 Vinegar i tbsp. 17-5 .001 Oil .... fc. 135-3 135-3 • 1193 Mustard . . i tsp. Salt .... 1 tsp. Total . . . I C. 2OO-4 7.16 151.48 •1363 .082 •449 .0038 loo-Calorie Portion . i tbsp. 14.48 .512 4.41 IOO .009 .005 .031 .0003 1 The small amounts of food substances in the vinegar are considered negligible. French Dressing H f_^ ^^ H wS a +?• < 5Q H & in a a §6 !•? JS H >i £0 Sg si «o PH <i RBOHYDI Grams hJ ^ || H Cfl u <_6O S^s eal W • r h o_oG Wla en || •3 rj PMU O $ ' *~* Olive oil . . 6 tbsp. .0588 Vinegar . . 2 tbsp. .003 Salt .... Pepper . . . Paprika . . Total . . . .0618