A textbook of domestic science for high schools

Calves' brains Malaga grapes Water cress Fish Cherries Romaine Salmon Apples Escarole Lobster Dates Radishes Shrimp Miscellaneous Pimentos Sardines Eggs Sweet peppers Oysters Nuts Olives White fish Cheeses Parsley Marshmallows (with fruit) Vegetables Potatoes Beets Cabbage (raw) Green peas Spinach Cucumbers (raw) Tomatoes (raw) Carrots String beans Asparagus Salad dressings are of many varieties, but may be classed under the following heads : 1. Cooked salad dressing. 3. French dressing. 2. Mayonnaise. 4. Cream dressing. All dressings, with the exception of French dressing, should be just thick enough to coat the particles of food with which they are mixed ; if too thin they will settle in the bottom of the dish ; if too thick, they will not mix well. They should be thinned with either sweet or sour cream to the right consistency just before serving. Dressings are seasoned with salt, cayenne, and paprika, but mustard should be used sparingly, if at all. A small amount of sugar may be added for fruit salads, but a dressing for a fish or meat salad should not be sweetened. Cooked Salad Dressing Yolks 4 eggs or 2 whole eggs beaten until very light. Add 2 tb. vinegar and 2 tb. milk or cream. Set the bowl in a saucepan of hot water and cook, stirring continuously until the mixture is of the consistency of soft butter. Do not let the water boil around it, as the high temperature hardens the albumen on the sides of the bowl and tends to make the dressing lumpy. Remove from fire and add 3 or 4 tb. butter, 1 ts. salt, and few grains of cayenne. When ready to use, thin with cream. Mayonnaise Put yolks of 1 or 2 eggs on a plate and rub smooth with a silver fork. Add olive oil, drop by drop, stirring till well mixed. When it thickens, add a few drops of vinegar to thin ; repeat process till required amount is made. Season. Lemon juice may be used in place of vinegar. If the dressing separates in mixing, add the mixture, drop by drop, to another yolk of egg. If the dressing is to be made in quantity, put the yolks of egg in a bowl and beat in the oil with a Dover egg beater. Use yolks of 2 eggs for ^ pt. oil. When ready to use, thin with whipped cream. French Dressing ^ ts. salt 3 tb. olive oil | ts. pepper 1 tb. vinegar Add oil to the salt and pepper ; stir till seasoning is dissolved ; add vinegar and stir till well mixed. Whipped Cream Dressing \ c. whipping cream f ts. salt 1 tb. vinegar Few grains cayenne or 1 tb. lemon juice paprika Beat cream until thick ; add the other ingredients slowly. Use at once. Dressed Lettuce Wash and dry lettuce. Serve with French dressing to which Roquefort cheese has been added, if desired; or garnish with balls made of cream cheese. Any of the salad dressings may be served with lettuce. Potato Salad Cut cold potatoes into one-fourth inch cubes, sprinkle lightly with salt and, if liked, marinate with French dressing. Add chopped onion, celery, cucumbers cut in cubes, chopped parsley, pimento, etc., to taste. Mix with salad dressing; garnish with radishes, shredded lettuce, hard-boiled eggs, etc. The dressing for potato salad should be rather thin, as the potato absorbs it. Cabbage Salad Cut the cabbage in halves, slice very thin ; let soak \ hour in ice water. Drain well, mix with a salad dressing. Serve at once.