Public school household science

8.^— COOKED SALAD DRESSING (No 1). 1 cup milk. 3 tbsps. flour. 2 tbsps. butter. 3 eggs. 1 cup vinegar. 4 tbsps. sugar. 3 tsps. mustard. 2 tsps. salt. J tsp. cayenne. Rub the flour and three tablespoonfuls of milk to a very smooth paste. Scald the remaining milk, then stir it gradually into the flour paste. Return to the doubleboiler and stir constantly until very thick and smooth ; cover and cook while preparing the other ingredients. Mix the salt, sugar, mustard and cayenne in a bowl, stir in the vinegar. Beat the eggs and stir into the vinegar and spices. Stir the butter into the sauce, then add the vinegar mixtures gradually, stirring quickly all the time. Cook until smooth and velvety. Turn into a cold bowl and stir occasionally until cool. If too thick for serving add cream, either plain or whipped, until it is of the consistency of good cream. 86.— COOKED SALAD DRESSING (No 2). 1 tbsp. sugar. ^ tap. salt. J tsp. mustard. 1 cup vinegar, i cup water. 2 eggs. 1 tbsp. butter. I tsp. white pepper. Mix the dry ingredients in a small saucepan, add the water and vinegar and put over the fire to heat. Measure the butter and put a large saucepan over the fire with two inches of boiling water in it. Beat the eggs in a round bottomed bowl until very light, stir in the vinegar mixture, and stand the bowl in the boiling water. Stir constantly until it thickens and coats the spoon, then remove at once from the hot water, stir in the butter and stand away to get perfectly cold. One half cup cream (whipped) may be added when cold. PREPARATION OF LETTUCE FOR SALADS. Choose fresh, crisp lettuce. When it comes from the garden or market get two pans of cold water. Pick the SIMPLE SALADS. 83 lettuce leaves apart, washing each carefully in one pan and dripping it into the other. Let them lie in the cold water about fifteen minutes, then shake as free from water as possible and roll them lightly in a clean towel. There should be enough water on the leaves to wet the towel, but if not see that it is wet but not dripping. Keep in the refrigerator or in a cold place. Treated in this way lettuce will keep for a day or two, and the nice inner leaves used whole for one meal, leaving the larger outer leaves to be shredded before serving. 87.— LETTUCE SALAD (No. 1). Choose the nice heart leaves, arrange prettily in a salad bowl, and serve with any dressing preferred. 88.— LETTUCE SALAD (No. 2). Shred the large leaves, mix with dressing, and serve on a single large leaf. This shredded salad may also be used to decorate salads made of other vegetables or meats. 89.— POTATO SALAD. 1 cup cold iced potatoes. J tsp. salt. J tsp. onion- juice, or 2 green onions chopped fine. i cup salad dressing (cool). A little cream or milk. iV tsp. pepper. A few sprays of parsley. Prepare the potatoes. Add the onion-juice, salt and I pepper, and mix with as little breaking of the potatoes as possible. Allow them to stand for an hour. Thin the dressing with the cream or milk to the consistency of thick cream, and mix carefully with the potatoes just before serving. Pile lightly into the serving dish and garnish with a little parsley, if it is to be had. 90.— FRENCH DRESSING. 3 tbsps. of olive oil. J tsp. of salt. 1 tbsp. vinegar.