Salad Dressing

Ingredients

• 2 tablespoons of mayonnaise
• 1 tablespoon of vinegar
• 1 chopped hard, cooked egg
• 2 tablespoons of canned milk
• 2 tablespoons of chili sauce
• 1/2 teaspoon of sugar
• Salt
• Paprika

Method

1. 1

   Stir each ingredient in well as added.

Nutrition per serving

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 7. The excerpt below is the record exactly as published.

Salad Dressings^^ Luncheon or Supper Salad 1 can tomato soup 3 Philadelphia cream cheeses 2 tbsp. gelatine ^ cup cold water 1 cup mayonnaise l^ cup chopped celery, 2 finely chopped hard green pepper, onion boiled eggs, if desired Bring tomato soup to boiling point, add cream cheeses. Stir until smooth, add gelatine softened in water. When part- ly cool add mayonnaise and chopped vegetables. Olives and nuts may be used also. Chill in large or in- dividual molds. Serve on lettuce, garnish with mayonnaise, olives and pimento. — Mrs. Fred S. Hage. Pear Salad With Parfait Pare the required number of ripe juicy pears and core them. Cut a slice from the bottom of each to make them stand up. Fill the pears with parfait dressing. Serve on let- tuce, garnished with quartered marshmallows and maraschino cherries. Parfait Dressing: Whip one cup of cream, add one table- spoon of powdered sugar, two teaspoons each of orange, lem- on and maraschino cherry juice and a few chopped cherries. —Mrs. J. M. McColl. Bartlett Pear Salad 1 can pear halves 1 tbsp. thin cream 1 cream cheese Tart jelly Mayonnaise Le'tuce Place a cube of tart jelly in the core cavity of each pear half and place, rounded side up, on an individual nest of let- tuce. Frost each half with the cream cheese which has been moistened with thin cream to spread smoothly. Serve with mayonnaise dressing. The cheese will spread more readily if the knife is used in spreading is dipped occasionally in hot water. — Mrs. Earl C. Rice. Roqueforte Cheese Dressing Blend Roqueforte cheese with a good French dressing, chill and serve on head lettuce. — Mrs. Logan B. Rudrauff. —19— Salads and Salad Dressings Thursday Club Delicacies Red Hot Apple Pie Peel and core green Pippin apples and cook very slowly in a syrup made of : 2 cups sugar 2 tbsp. cinnamon drops 1 cup water Turn often and cook until tender. Cool apples and fill core with : Philadelphia cream cheese, chopped walnuts. Serve on lettuce with salad dressing. — Mrs. Lon Sniedlex. Salad Dressing 2 tablespoons of mayon- 1 tablespoon of vinegar naise 1 chopped hard, cooked 2 tablespoons of canned egg milk Salt 2 tablespoons of chili sauce Paprika. y2 taspoon of sugar

Cook this with the app: pantry check, scaling, and the assistant.