Metropolitan cook book

FRENCH THOUSAND ISLAND DRESSING 1 tablespoon orange Juice 2 tablespoons finely- 2 tablespoons finely- 1 tablespoon lemon juice chopped green pepper chopped pimentoes 1 teaspoon onion juice Add the above ingredients to French dressing. FRENCH CHIFFONADE DRESSING 2 tablespoons Chili \ cup finely-chopped \ cup finely-chopped sauce onions beats Add the above ingredients to French dressing. RUSSIAN SALAD DRESSING 1 hard-cooked egg, finely chopped 1 tablespoon finely- 1 tablespoon cooked 2 tablespoons finely chopped chopped onion chopped carrot cooked beets Add the above ingredients to French dressing. THOUSAND, ISLAND SALAD DRESSING \ cup olive oil \ teaspoon mustard \ teaspoon paprika Juice \ lemon 8 olives, sliced 1 teaspoon Worcestershire sauce Juice of orange 8 cooked chestnuts, sliced tershire sauce 1 teaspoon grated onion \ teaspoon salt \ cup mayonnaise 3 teaspns. parsley, chopped fine Put the ingredients for the dressing into a fruit jar, adjust 1 or 2 rubbers and the cover. Shake until the mixture is smooth and thickened a little. This is sufficient for 12 portions. Pour over lettuce, washed and dried, or serve the lettuce and dressing separately. MAYONNAISE DRESSING i teaspoon salt Yolk 1 egg 1 tablespoon lemon juice I teaspoon sugar 1 tablespoon vinegar 1 to 1 cup oil I teaspoon paprika Mix dry ingredients, add egg yolk. When well mixed, add I teaspoon vinegar. Add oil gradually, at first drop by drop, stirring constantly. When very thick, add a few drops of vinegar or lemon juice and continue to beat, adding oil and vinegar alternately, until the mixture is smoothly blended. The dressing should be thick enough to hold its shape. A Dover egg beater is considered time and labor-saving when used in beating the ingredients. COOKED SALAD DRESSING 1 teaspoon salt Few grains cayenne Yolks, 2 eggs or 1 egg 1 teaspoon mustard 2 tablespoons butter or oil f cup scalded milk 2 teaspoons sugar 2| tablespoons flour | cup hot vinegar Mix the salt, mustard, 2 tablespoons oil, sugar and cayenne. Add the yolks and mix thoroughly. Stir flour with 1 tablespoon cold water until smooth. Add a little of the scalded milk, stir, pour it into the scalded milk. Cook in a double boiler, continue stirring until thickened. Pour it into the yolk mixture, return to double boiler, add the hot vinegar, stirring constantly until the mixture thickens. Cool before using. If cooked too long, it will curdle. COLD SLAW DRESSING 1 teaspoon mustard 1 teaspoon sugar Yolk 1 egg 1 teaspoon salt Few grains pepper 1 tablespoon flour 1 tablespoon melted butter or oil | cup whipped cream Mix the first 8 ingredients in order given. Cook in double boiler until thickened. Strain and cool. Fold in the whipped cream. FRUIT SALAD DRESSING 3 egg yolks I cup vinegar 1 cup whipped cream 3 cup sugar | teaspoon salt Mix the egg yolks, sugar, salt and vinegar. Cook in a double boiler until thickened, stirring all the time. Remove from fire; when cool, add the whipped cream. Prepared mustard may be added to this dressing, using less or no sugar; it is then suitable for meat or vegetable combinations.