New Delineator recipes.

prawns, fresh or canned shaved cabbage Marinade Mayonnaise or other dressing Marinate the shrimps and serve whole on lettuce, shredded celery, or finely shaved cabbage, and cover well with a mayonnaise or other dressing. Canned shrimps are excellent for salads. MISCELLANEOUS COMBINATIONS FOR SALADS 1. Asparagus and tomato 8. Orange, prune and nut 2. Cabbage, pineapple and 9. Prunes stuffed with cot- coconut tage-cheese 3. Pea, cheese and pickle 10. Carrot and shredded lettuce 4. Mashed potatoes, combined 11. Beet and cabbage salad \\ith pimiento, green pep- 12. Beet and egg salad per and hard-cooked egg 13. Cabbage, celery and water- 5. Pineapple, marshmallow and cress nuts 14. Mixed vegetables 6. Rice and carrots 15. Orange and Bermuda onion 7. Molded fruit gelatin 16. Tomato, cucumber, onion NEW DELINEATOR RECIPES 123 FRENCH DRESSING 3 tablespoons oil }i teaspoon pepper ^ to I tablespoon vinegar or i teaspoon salt lemon-juice These ingredients make a simple French dressing. ]\Iany salad- lovers add one or more other ingredients to give a particular tang or flavor. The French always rub the bowl in which the salad- dressing is made with a clove of garlic. Tarragon, or estragon, vinegar may be used instead of plain vinegar, or some leaves oi tarragon or estragon, procurable at the large markets, may be cut in bits and sprinkled over the salad. If the French dressing is made at table, a small china or glass tray, set with oil and vinegar cruets, salt-cellar, peppercorn- grinder, paprika-shaker, bottle of Worcestershire sauce, and a bottle of pearl onions, is passed to the person who serves the salad. Small silver stands for holding these ingredients are now found in the shops. Mix the oil, salt and pepper together and slowly add the vinegar, stirring constantly. In dressing a salad at the table, the dressing may be made in a separate bowl and then poured upon the vegetables, the latter being tossed lightly for a few seconds and then served, or it may be done in the following graceful way: Hold a salad-spoon (or a tablespoon) over the salad, put into it the salt and the pepper, and then fill wath the oil the remaining space, mix with a fork, and then pour upon the vegetables, dis- tributing well; add the remaining proportion of oil, a spoonful at a time, tossing the salad lightly; at the last add the vinegar, toss again and serve. Or all ingredients may be placed in a cruet and shaken vigorously, then poured over the salad. If the French dressing is made before the meal, the addition of a small amount of egg-white beaten with the dressing will make the emulsion more permanent. VARIATIONS FOR FRENCH DRESSING Many variations may be made by the addition of other in- gredients to the French dressing. Grated cheese may be added, also bits of parsley, catchup, horseradish, garlic, green peppers, and other condiments. 124 NEW DELINEATOR RECIPES MAYONNAISE DRESSING All materials should be thoroughly chilled before being used in the making of mayonnaise. 2 raw egg-yolks % teaspoon mustard y2 teaspoon salt 3 tablespoons vinegar or lemon- ^ teaspoon pepper juice }i teaspoon paprika 2 cups olive oil or substitute