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Salad Dressings

(Vaughan’s Vegetable Cook Book)

=Cream Dressing.=--Where oil is disliked in salads, the following dressing

will be found excellent. Rub the yolks of two hard-boiled eggs very fine

with a spoon, incorporate with them a dessertspoonful of mixed mustard,

then stir in a tablespoonful of melted butter, half a teacupful of thick

cream, a saltspoonful of salt, and cayenne pepper enough to take up on

the point of a very small pen-knife blade, and a few drops of anchovy or

Worcestershire sauce; add very carefully sufficient vinegar to reduce

the mixture to a smooth, creamy consistency.

=French Dressing.=--Use one tablespoonful of vinegar to three of salad oil

(melted butter will do) one teaspoonful of salt to half the quantity of

pepper and a teaspoonful of made mustard. Mix the salt, pepper, mustard

and oil together, then add the vinegar a few drops at a time, stirring

fast. A teaspoonful of scraped onion may be added for those who like the


=Mayonnaise Dressing.=--Put in the bottom of a quart bowl the yolk of a

raw egg, a level teaspoonful of salt, and three-fourths of a teaspoonful

of pepper; have ready about half a cupful of vinegar, and a bottle of

salad oil; use a wooden spoon and fork for mixing the mayonnaise--first

the egg and seasoning together, then begin to add the oil, two or three

drops at a time, stirring the mayonnaise constantly until a thick paste

is formed; to this add two or three drops at a time, still stirring,

enough vinegar to reduce the paste to the consistency of thick cream;

then stir in more oil, until the mayonnaise is again stiff, when a

little more vinegar should be added; proceed in this way until the oil

is all used, being careful toward the last to use the vinegar

cautiously, so that when the mayonnaise is finished it will be stiff

enough to remain on the top of the salad. Some like the addition of a

level teaspoonful of dry mustard to a pint of mayonnaise.

=Plain Salad Dressing.=--Set a bowl over a boiling teakettle, into it put

a tablespoonful each of melted butter and mustard, rub them well

together, then add a tablespoonful of sugar, one half-cup of vinegar and

lastly three well-beaten eggs. Stir constantly while cooking, to make

the mixture smooth, when done, strain and bottle for use. If too thick

upon serving, thin with cream.

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