Russian
Salad Dressing
Two eggs beaten, 1 tablespoon flour, 1/2 teaspoon
mustard, 6 teaspoons vinegar diluted with water, salt and pepper.
Cook until thick. When cool beat in 3 tablespoons of olive oil, 1 tablespoon
chili sauce, 1 green pepper and one red pepper cut fine. Serve with hearts of lettuce.
Mrs. H. A. Murray
Mayonnaise
Dressing
Two tablespoons flour mixed to a smooth paste
with cold water; add 1 cup
boiling water, and cook for 2 minutes; take
from fire and beat in yoke of 1 egg. When
cold beat in yolk of another egg, 1 teaspoon salt, pinch cayenne pepper, 1
teaspoon sugar, juice of 1 lemon, and 1 cup of olive oil.
Beat with Dover egg-beater until very stiff.
Mrs. Oscar
Mitchell
Boiled
Mayonnaise Dressing
One teaspoon flour, 1 tablespoon sugar, 1
teaspoon mustard, 1 salt-spoon salt, butter size of a walnut.
Mix all ingredients with a little vinegar until smooth, then add 1/2
cup of diluted vinegar and put in double boiler to heat. When hot add the beaten yolks of 2 eggs and let cook until
thick. Thin with cream or olive
oil as desired.
Mrs. James
K. Horton.
Boiled
Salad Dressing
One cup vinegar, 1/2 cup water, butter size of
large egg, yolks of 8 eggs, 1/2 teaspoon mustard, 1 heaping teaspoon
cornstarch, salt and sugar. Mix
mustard and cornstarch together, then moisten with water and add to well
beaten eggs. Have vinegar, water
and butter in double boiler; when
scalding hot add the egg mixture. When
it thickens beat well to make it smooth.
Add salt and sugar to taste. This
will be quite thick. Thin it with
cream (sweet and sour) as
you use it. If you cover the
dressing with a paraffine paper and set in a cool place you can keep it for
weeks, summer or winter.
Annie W. Kennard.
Fruit
Salad Dressing
One tablespoon lemon juice,
3 heaping tablespoons sugar, white of 1 egg; beat the egg until very stiff,
adding sugar and juice very gradually.
It gets thick like whipped cream.
Add chopped nuts. Make
salad of any or all kinds of fruit.
Mrs. J. R. McMurray
Salad Dressing
Four tablespoons vinegar, 1 tablespoon
butter, 1 egg, 1 teaspoon salt. Mix
and cook until thick. Cool, and
add as much cream as dressing.
Mrs. S. Arthur Row
Boiled
Dressing
One-quartet tablespoon salt, 1 teaspoon
mustard or 1/2 teaspoon paprika, 1 1/2 tablespoons sugar, 1 1/2 tablespoons
flour, yolks of 2 eggs, 1 1/2 tablespoons melted butter, 3/4 cups milk, 1/4
cup vinegar. Mix in order given.
Mrs. Emmott Harder
Tartar
Sauce
To any good mayonnaise or salad dressing,
add chopped parsley, sour pickles, olives and capers.
Stir in 1-3 volume of whipped cream.
Mrs. J. R. McMurray
