4. Cooked dressing may be made individually or two or three . members may be asked to bring samples of favorite cooked dressings in glass jars, with the recipes plainly written. USE AND rREPARATION OF FOOD. 99 5. The salads demonstrated might include: A. A hearty salad of meat or fish, marinated and served with mayonnaise dressing. " Mock chicken " salad, made of celery and veal or lean pork (loin is especially good) ; or salmon or tuna fish mixed with an equal volume of cold boiled rice (cooked dry), witli celery or cubed cucumbers. B. One or two kinds of salad greens dressed with some modifica- tion of French dressing. C. A fruit salad with French or boiled dressing. It is desirable to have the material for these salads prepared by a committee of three or four women, either at their own homes or before the class assembles so that the salads are all ready to be put together. D. Salads from left-over vegetables. FKKXCII DEKSSING IX QUANTITY. Olive oil. 1 oup. JIiist.Mrd, 1 teaspoon, if ilesireil. A'inegar, i to i cup. Taprika, 1 teaspoon, if desired. Salt, li teaspoon. Powdered sugar, * teaspoon, if desired Dash cayenne pepper✪ French Dressing in Quantity. Place a small funnel in the neck of a good-sized glass bottle, preferably one with a ground-glass stopper. Add first the dry ingredients, next the vinegar, and finally the oil. Remove tlie funnel, cork the bottle, and shake vigorously until the dressing is well thickened. Pour off what is wanted, recork the bottle, and set away in a cold place. Shake well each time before using. A glass pre- serve jar may be used. VARIATTOXS. 1. For fruit salads omit musuird, use .sugar, and substitute lemon, orange, or grapefruit juice for vinegar. 2. Vinaigrette dressing (for green salads). — To i cup French dressing add 1 teaspoonful each finely chopped parsley and capers and 1 teaspoonful of grated onion, additional salt, and pepi»er or tobasco sauce. The yolk of a hard-cooked egg may be added, in which case use 2 tablespoonfids less oil, and 1 tablespoouful more vinegar. 3. Roquefort dressing. — To I cup of French dressing add 1 teaspoonful finely crumbled Roquefort cheese, and season more highly with salt and vinegar, if desired. SOUR CREAM DKKSSIXG. Thick sour cream (not old enough to be bitter), 1 cup. Vinegar, 3 tablespoons, or juice i lemon, and 2 teaspoons vinegar. Sugar, 1 teaspoon. Dash of cayenne pepper, or i teaspoon pain-ika. Salt, 1 teasi)oon. • SWEET CKEAil UKESSIXG. Heavy cream, i cup. Cayenne pepper, or J teaspoon pap- Vinegar, 3 tablespoons. rika. Salt, i teaspoon. Beat cream with Dover beater until stiff; add seasonings. Adil vinegar slowly, continuing to beat. 100 USE AND PREPARATION OF FOOD. Qt'ICK MAYONNAISE DRESSING. Oil, 1 cup. Powdered sugar, § teaspoon, If de- Yolk of 1 egg. sired. Vinegar, 2 tablespoons, or lemon juice. INIustard, § teaspoon. Few grains cayenne. Salt, g teaspoon. ✪ Sour Cream Dressing

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4. Cooked dressing may be made individually or two or three . members may be asked to bring samples of favorite cooked dressings in glass jars, with the recipes plainly written. 5. The salads demonstrated might include: A. A hearty salad of meat or fish, marinated and served with mayonnaise dressing. " Mock chicken " salad, made of celery and veal or lean pork (loin is especially good) ; or salmon or tuna fish mixed with an equal volume of cold boiled rice (cooked dry), witli celery or cubed cucumbers. B. One or two kinds of salad greens dressed with some modification of French dressing. C. A fruit salad with French or boiled dressing. It is desirable to have the material for these salads prepared by a committee of three or four women, either at their own homes or before the class assembles so that the salads are all ready to be put together. D. Salads from left-over vegetables. FRENCH DRESSING IN QUANTITY. Olive oil. 1 cup. Mustard, 1 teaspoon, if desired. Vinegar, 1/2 to 3/4 cup. Taprika, 1 teaspoon, if desired. Salt, li teaspoon. Powdered sugar, * teaspoon, if desired Dash cayenne pepper. Place a small funnel in the neck of a good-sized glass bottle, preferably one with a ground-glass stopper. Add first the dry ingredients, next the vinegar, and finally the oil. Remove the funnel, cork the bottle, and shake vigorously until the dressing is well thickened. Pour off what is wanted, recork the bottle, and set away in a cold place. Shake well each time before using. A glass preserve jar may be used. VARIATIONS. 1. For fruit salads omit mustard, use sugar, and substitute lemon, orange, or grapefruit juice for vinegar. 2. Vinaigrette dressing (for green salads). — To i cup French dressing add 1 teaspoonful each finely chopped parsley and capers and 1 teaspoonful of grated onion, additional salt, and pepper or tabasco sauce. The yolk of a hard-cooked egg may be added, in which case use 2 tablespoonfids less oil, and 1 tablespoouful more vinegar. 3. Roquefort dressing. — To I cup of French dressing add 1 teaspoonful finely crumbled Roquefort cheese, and season more highly with salt and vinegar, if desired. SOUR CREAM DRESSING. Thick sour cream (not old enough to be bitter), 1 cup. Vinegar, 3 tablespoons, or juice i lemon, and 2 teaspoons vinegar. Sugar, 1 teaspoon. Dash of cayenne pepper, or i teaspoon pain-ika. Salt, 1 teaspoon. SWEET CREAM DRESSING. Heavy cream, i cup. Cayenne pepper, or 1/2 teaspoon pap Vinegar, 3 tablespoons. rika. Salt, i teaspoon. Beat cream with Dover beater until stiff; add seasonings. Adil vinegar slowly, continuing to beat. Qt'ICK MAYONNAISE DRESSING. Oil, 1 cup. Powdered sugar, § teaspoon, If de- Yolk of 1 egg. sired. Vinegar, 2 tablespoons, or lemon juice. INIustard, § teaspoon. Few grains cayenne. Salt, g teaspoon.

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Use and preparation of food