Chiffonade Dressing

Ingredients

• 2 tablespoonfuls of vinegar
• 5 tablespoonfuls of olive oil
• half a teaspoonful of salt
• half a teaspoonful of paprika
• 1 cooked beet
• 1 hard cooked egg
• a few pecans

Method

1. 1

   Mix vinegar with olive oil and salt and paprika, beat together, and add chopped beet, hard cooked egg, and pecans.

Nutrition per serving

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 22. The excerpt below is the record exactly as published.

hiff onade dressing : Mix 2 tablespoonfuls of vinegar with 5 tablespoon- fuls of olive oil and half a teaspoonful each of salt and paprika, beat together, and add 1 cooked beet, 1 hard cooked egg and a few pecans, all chopped fine. MRS. VIDA G. NEWBERRY. Fruit Salad Dressing. 2 eggs; 3 tablespoonfuls of melted butter; 3 table- spoonfuls of lemon juice ; y2 teaspoonful of salt ; 1 cup of sweet cream ; y± cup of powdered sugar ; y2 teaspoon- ful of vanilla. Beat the sugar, egg, butter and lemon juice together until very light. Cook over hot water until mixture thickens. Cool, then add salt, vanilla and cream which has been whipped till stiff. Serve cold on any fruit salad. MRS. EMIL RILEY. Salad Dressing. 2 eggs, yolks beaten separately; 1 tablespoon sugar; 1 teaspoon salt; 4 tablespoons vinegar. Cook this until thick, stirring it all the time. Remove from fire and stir in the beaten whites. When ready to use stir in 1 cup whipped cream if desired. MRS. L. K. TATNTER. — 68 — Salad Dressing. 4 tablespoonfuls of butter; 1 tablespoonful of flour; 1 cup sweet milk; 2 eggs; 1 teaspoonful of mustard; 2 tablespoonfuls of sugar; 1 teaspoonful of salt; y2 cup of vinegar. Mix flour and butter, when melted, add sweet milk, let come to a boil. Mix mustard, sugar, salt, vinegar, and eggs ; add the milk and let boil until thick. Remove from fire and beat well for a few minutes. MRS. E. VANDER STUCKEN. Mayonnaise Dressing (Without Oil.) 2 eggs; butter, size of an egg; 1 tablespoon mixed mustard; 1 teaspoon salt; 3 tablespoonfuls of vinegar; 1 tablespoonful sugar. Beat eggs, add mustard, salt and sugar, beat again and add melted butter and vinegar. Set bowl over boiling water and stir constantly until thick and smooth. When cold, add a cupful of whipped cream. MRS. H. W. KUSENBERGER. Mayonnaise Dressing. Have dishes and ingredients very cold. In sum- mer set dish in pan of crushed ice. In soup-plate or shallow bowl put yolk of 1 raw egg, add x/4 teaspoonful salt and a dash cayenne, stir with fork till very thick. Add a few drops of olive oil and stirr; add more oil, few drops at a time until mixture balls on fork. Thin with few drops lemon juice, then add more oil. Alter- nate in this way until 1 cup of olive oil is used and dressing is thick and glossy like jelly. About 3 tablespoons lemon juice will be needed. Always stir — 69 — in the same direction. Keep covered and on ice until needed. MRS. J. A. SCHLEYER. Mayonnaise Dressing for Pressed Chicken. 3 eggs well beaten; % cup of sugar; i/^teaspoon of black pepper; a pinch of cayenne pepper; y2 tea- spoonful of mustard; 1 tablespoonful of olive oil

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