Natchez recipes

PARISIENNE DRESSING One teaspoon salt, one teaspoon dry mustard, one teaspoon sugar, one teaspoon paprika, one-fourth teaspoon cayenne, two tablespoons tomato catsup one cup Wesson oil, one fourth cup vinegar. Mix seasonings and catsup, beat with rotary beater, add one tablespoon oil at a time until six teaspoons have been used. Beat in remaining oil two tablespoons at a time, gradually beat in vinegar. Delicious with fruit salad, lettuce or vegetable salad. ROTISSERIE DRESSING One cup mayonnaise, one-half cup Wesson oil, one-half cup catsup, and chilli sauce combined, one teaspoon black pepper, two cloves garlic grated, one teaspoon dry mustard, one teaspoon Lee & Perrin sauce, one dash tabasco, one dash paprika, one dash red pepper, one onion grated, juice of one lemon, two tablespoons water. Combine ingredients and beat well. Makes a full pint. CHEF SALAD Put in mixing bowl, two heads lettuce broken small, four tomatoes, peeled and quartered, one cucumber peeled, scored and sliced thin, eight radishes, sliced thin, one-half green pepper shredded, and one teaspoon each of salt sugar and pepper. Add French dressing and toss lightly. Spriknle with Julienne ham and tongue. ( Julienne means cutting in thin strips about two inches long). Mrs Walton Hootsell BOILED DRESSING FOR FRUIT SALAD Boil in double boiler one cup cream, one-half cup butter, one-half cup vinegar, three eggs, beaten separately, one teaspoon each of salt, mustard and sugar. Stir constantly and when as thick as cream remove from fire and beat until cool. RUSSIAN SALAD DRESSING Two cups salad oil, one-third cup vinegar, one-half cup tomato catsup, one tablespoon sugar and three teaspoons grated onion. Mix well before serving. FRENCH DRESSING Combine in bowl two teaspoons sugar, one-fourth teaspoon salt, one-fourth teaspoon paprika, one-fourth teaspoon mustard, one tablespoon olive oil, or salad oil, one tablespoon vinegar or lemon. Mix well. Add two tablespoons oil, beat thoroughly. Add one tablespoon vinegar and three tablespoons oil. Peel and add one garlic clove. Put in jar and keep cool. Will keep indefinitely. MADISON GENERAL FRENCH DRESSING One small onion, minced; one cup oil; one-half cup sugar; one-half cup vinegar; one-half cup catsup; one teaspoon salt; pepper and paprika; juice of one lemon. Mix all thoroughly and store in ice box. Serve on head lettuce Mrs, C. Davis CONGEALED SALAD One lime jello; one Philadelphia Cream Cheese; one small can grated pineapple; two rounding tablespoons mayonnaise; one-half pint cream, whipped; one-half cup pecans; one-half cup sliced olives. Dissolve jello in one cup hot water; when thick, whip well. Mix together cheese, pineapple, mayonnaise, whipped cream, pecans and olives. Add jello stir well. When it begins to set pour into molds. Serves twelve or fifteen. Mrs. C. Davis TOMATO SOUP SALAD DRESSING One can CampbelTs tomato soup, one-half cup vinegar, one-half cup olive oil or Wesson oil, one tablespoon Worcestershire; one-half tablespoon prepared mustard, one teaspoon paprika, one-half teaspoon red pepper, one teaspoon salt, one teaspoon onion juice. Put all together in Mason jar and let stand over night. Shake and serve on head lettuce. NATCHEZ SHRIMP SAUCE