Purity flour cookbook

The tendency is to eat too few green salads and too many sweet ones. We should cultivate a taste for wholesome green foods. No absolute rule can be laid down for the making of salads. Begin with simple ones and you will gradually become an expert salad maker. The one rule applying to all salads is to have them very cold and to serve them daintily. Dressing may be added at the table or just before sending to the table. If greens are allowed to stand in dressing they will soon wilt. FRENCH DRESSING * teaspoon salt. i teaspoon pepper. 2 tablespoons vinegar. 4 tablespoons olive oil. Mix ingredients and stir until well blended. Some prefer the addition of a few drops of onion juice. SOUR CREAM DRESSING 1 cup sour cream. 1 egg. 1 teaspoon vinegar. i teaspoon salt. Mix dry ingredients, combine with the egg slightly beaten, boil until like custard. When cool add vinegar. 1 teaspoon sugar. i teaspoon mustard. i teaspoon pepper. Add cream slowly and stir in double boiler. MAYONNAISE DRESSING 3 egg yolks. 1 teaspoon salt. i teaspoon mustard. i teaspoon pepper. k teaspoon powdered sugar. 2 cups olive oil. 2 tablespoons lemon juice. 1 tablespoon vinegar. Mix the dry ingredients, add the egg yolks. When well mixed add ^ teaspoon vinegar. Beat with a Dover beater until smooth. Add oil gradually, drop by drop at first, beating constantly. As the mixture thickens, thin with lemon juice or vinegar. Add more oil, alternating with vinegar and lemon until the proportions are used, stirring or beating constantly. If oil is added too rapidly dressing will curdle. In this case take a fresh cold yolk, beat until thick and add the curdled mixture slowlyto it. The oil for salad dressing should be thoroughly chilled, and in making all utensils and ingredients should be cold. It is helpful to place the bowl in a large dish of cracked iee. Mayonnaise should be stiff enough to hold its shape. The size of the eggs and the sharpness of the vinegar are so variable that the dressing made witli 2 cups of oil may vary at different times. Page One Hundred and Thirty-two More Bread and Better Bread CREAM MAYONNAISE To the rule given on preceding page add ^ cup cream beaten until stiff. This should be added immediately before serving. TO COLOR MAYONNAISE Green Mayonnaise is made by chopping parsley leaves and pounding with a small quantity of lemon juice. Strain and add to dressing. Red Mayonnaise is made by adding 1 tablespoon of lobster coral rubbed through a fine sieve. BACON FAT DRESSING Cut i pound very fat bacon or ham into small dice. Fry gently until the fat turns a light brown color. Remove from fire and add 1 part vinegar to 4 bacon fat. Pour over a salad already seasoned with pepper, salt, etc. This is nice on cabbage, lettuce or dandelion salad. A little. onion chopped very fine improves the flavor. ^ BOILED SALAD DRESSING 1 cup milk. 3 tablespoons Purity Flour. 2 tablespoons butter. 3 eggs. 1 cup vinegar. 4 tablespoons sugar. 3 teaspoons mustard. 2 teaspoons salt. J teaspoon cayenne.