Four small onions, one tablespoonful pistachio nuts,
one tablespoonful blanched almonds, two Irish pota^
toes (boiled), one-half cup of olive oil, one-half cup of
vinegar. Chop fine and mix well, and season with
pepper and salt.
French Salad Dressing
One teacupful of olive oil, two tablespoonfuls of
vinegar, one onion, one teaspoonful salt, paprika and a
little Worcestershire sauce. To salt and paprika, add
the Worcestershire Sauce, then the oil, then the vine-
gar. Grate onion and beat in the juice.
Italian Salad Dressing
Rub a bowl with garlic, add one teaspoonful of salt,
one-fourth teaspoonful tobasco sauce, one-fourth tea-
spoonful paprika, one teaspoonful tomato catsup.
Pour over this one-half teacupful of olive oil, and
mix in last one tablespoonful of good vinegar.
Vinagrette Dressing
Make a French dressing of three measures of olive
oil and one measure of vinegar, beat until creamy.
Season with salt and red pepper. Then add an equal
quantity of finely chopped pickles.
186 THE NEW ANNIE DENNIS COOK BOOK
Caramel Sauce
Take one and a half cupfuls of sugar, one table-
spoonful of flour, one and a half cupfuls of water and
one and a half tablespoonfuls of butter. Caramelize
half the sugar, add boiling water. Mix the flour and
remaining sugar and add to caramel mixture. Add
butter. Stir constantly while cooking.
Tomato Sauce
1 can tomatoes % teaspoonful black pepper
4 tablespoonfuls vinegar V^ teaspoonful cloves
1 tablespoonful sugar V^, teaspoonful cinnamon
1 teaspoonful salt Little onion if liked
1/4 teaspoonful cayenne
Indian Dressing
To one cupful of mayonnaise, well seasoned, add two
tablespoonfuls of India Relish, and one tablespoonful
of Chili sauce and a teaspoonful of finely chopped onion.
Chili Sauce
20 tomatoes 1 tablespoonful mustard seed
6 onions 1 tablespoonful celery seed
6 green peppers 2 teaspoonfuls cinnamon
1 cupful vinegar V2 teaspoonful cloves
1 cupful sugar (ground)
1 tablespoonful salt V2 teaspoonful allspice
Peel and boil the tomatoes three-quarters of an
hour. Add all but the ground mustard seed. Boil two
and a half hours. Add mustard seed half hour before
taking up.
French Dressing
Put into a shallow bowl one-half teaspoonful of
salt, half cupful of olive oil. Add very slowly, stirring
constantly, a tablespoonful of vinegar or lemon juice.
Mix just before serving. A very small ainount of
paprika may be added if desired, or a dash of Worces-
tershire sauce. A slight and almost indiscernible fla-
vor may be added by rubbing the bowl with a piece
of cut onion or garlic just before mixing the dressing.
A decided taste may be acquired by the addition of
a few drops of onion juice.
THE NEW ANNIE DENNIS COOK BOOK 187
Russian Dressing
Put the yolk of one egg in cold bowl and beat with
a silver fork until light, then add one cupful olive oil,
drop by drop at first, and as the mixture thickens,
add oil more rapidly. Mix one teaspoonful mustard,
one-half teaspoonful of salt, one-eighth teaspoonful of
white or a pinch of red pepper, and one teaspoonful of
vinegar or lemon juice. Stir until smooth, then add to
egg and oil. If too thick, add vinegar or lemon juice.
Add last two tablespoonfuls of tomato catsup or Chili
sauce. One tablespoonful of finely cut chives adds to
this dressing.
Italian Dressing ✪ Italian Dressing
Page 98 · 1 recipe record on this page
Presented as published in 1905. 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
Four small onions, one tablespoonful pistachio nuts, one tablespoonful blanched almonds, two Irish potatoes (boiled), one-half cup of olive oil, one-half cup of vinegar. Chop fine and mix well, and season with pepper and salt.
French Salad Dressing
One teacupful of olive oil, two tablespoonfuls of vinegar, one onion, one teaspoonful salt, paprika and a little Worcestershire sauce. To salt and paprika, add the Worcestershire Sauce, then the oil, then the vinegar. Grate onion and beat in the juice.
Italian Salad Dressing
Rub a bowl with garlic, add one teaspoonful of salt, one-fourth teaspoonful tobasco sauce, one-fourth teaspoonful paprika, one teaspoonful tomato catsup.
Pour over this one-half teacupful of olive oil, and mix in last one tablespoonful of good vinegar.
Vinagrette Dressing
Make a French dressing of three measures of olive oil and one measure of vinegar, beat until creamy. Season with salt and red pepper. Then add an equal quantity of finely chopped pickles.
Caramel Sauce
Take one and a half cupfuls of sugar, one tablespoonful of flour, one and a half cupfuls of water and one and a half tablespoonfuls of butter. Caramelize half the sugar, add boiling water. Mix the flour and remaining sugar and add to caramel mixture. Add butter. Stir constantly while cooking.
Tomato Sauce
1 can tomatoes % teaspoonful black pepper
4 tablespoonfuls vinegar V^ teaspoonful cloves
1 tablespoonful sugar V^, teaspoonful cinnamon
1 teaspoonful salt Little onion if liked
1/4 teaspoonful cayenne
Indian Dressing
To one cupful of mayonnaise, well seasoned, add two tablespoonfuls of India Relish, and one tablespoonful of Chili sauce and a teaspoonful of finely chopped onion.
Chili Sauce
20 tomatoes 1 tablespoonful mustard seed
6 onions 1 tablespoonful celery seed
6 green peppers 2 teaspoonfuls cinnamon
1 cupful vinegar V2 teaspoonful cloves
1 cupful sugar (ground)
1 tablespoonful salt V2 teaspoonful allspice
Peel and boil the tomatoes three-quarters of an hour. Add all but the ground mustard seed. Boil two and a half hours. Add mustard seed half hour before taking up.
French Dressing
Put into a shallow bowl one-half teaspoonful of salt, half cupful of olive oil. Add very slowly, stirring constantly, a tablespoonful of vinegar or lemon juice. Mix just before serving. A very small ainount of paprika may be added if desired, or a dash of Worcestershire sauce. A slight and almost indiscernible flavor may be added by rubbing the bowl with a piece of cut onion or garlic just before mixing the dressing. A decided taste may be acquired by the addition of a few drops of onion juice.
Russian Dressing
Put the yolk of one egg in cold bowl and beat with a silver fork until light, then add one cupful olive oil, drop by drop at first, and as the mixture thickens, add oil more rapidly. Mix one teaspoonful mustard, one-half teaspoonful of salt, one-eighth teaspoonful of white or a pinch of red pepper, and one teaspoonful of vinegar or lemon juice. Stir until smooth, then add to egg and oil. If too thick, add vinegar or lemon juice. Add last two tablespoonfuls of tomato catsup or Chili sauce. One tablespoonful of finely cut chives adds to this dressing.
Italian Dressing
Records on this page
Italian Dressing