BREAD SALAD:
- 5 slices Stale Bread.- 1/2 gill Oil.
- 3 Pickled Onions.
- 1 piece Pickled Cauliflower.
- 2 Eggs.
- 1 Beetroot.
- 2 slices Cold Mutton.
- 1 tablespoonful Vinegar.
- Mustard and Cress.
Trim off the crust and cut the bread into dice, put into a bowl and pour over the oil. Let it stand till all the oil is absorbed; then mince up the onion, cauliflower, eggs, and meat, and strew them over. Season with pepper and salt. Well wash the mustard and cress and arrange on the top. Cut the beetroot into neat shapes and arrange as a garnish.
FRENCH DRESSING
A dressing that is very simply made and that can probably be used with a greater variety of salads than any other is French dressing. For instance, it may be used with any vegetable salad, with salads containing almost any combination of fruit, and with meat, fish, and egg salads.- 3/4 tsp. salt.
- 1/4 tsp. mustard.
- 1/4 tsp. pepper.
- 3 Tb. vinegar.
- 1/4 tsp. paprika.
- 1/2 c. oil.
Measure the dry ingredients and place them in a bowl. Measure the vinegar and oil and add them to the dry ingredients. If possible, place a piece of ice the size of a walnut in the bowl. Beat with a fork until the ingredients are thoroughly mixed and the oil and vinegar form an emulsion that will remain for a short time. The ingredients will separate if the dressing is allowed to stand, but the colder they are, the more easily will the emulsion form and the longer will it remain. If ice cannot be used, have the ingredients as cold as possible before mixing them.
CREAM SALAD DRESSING:
A simple dressing that requires very little time or skill in preparation and that affords a means of using up cream that has soured is the one given in the accompanying recipe. Sweet cream may also be used in the same way if desired, and this makes an excellent dressing for cabbage salad, plain cucumber salad with lettuce, or fruit salad. If the dressing is to be used for fruit salad, lemon juice may be used in the place of vinegar.
- 1 c. sour cream.
- 1/2 tsp. salt.
- 2 Tb. sugar.
- 1/4 c. vinegar.
Whip the cream with a rotary beater until it is stiff. Then add the sugar, salt, and vinegar, and continue beating until the mixture is well blended. Cool and serve.
SOUR CREAM DRESSING:
Sour-cream dressing is not a very economical one to make unless there happens to be sour cream on hand. It is, however, a very good dressing for both fruit and vegetable salad.
- 2 Tb. butter.
- 1/3 c. vinegar.
- 3 Tb. flour.
- 1 c. sour cream.
- 2 Tb. sugar.
- 2 eggs.
- 1 tsp. salt.
- 1 c. whipped cream.
Melt the butter in the upper part of a double boiler, add the flour, sugar, salt, vinegar, and sour cream. Cook together over the flame until the mixture thickens. Beat the egg yolks and add them to this. Place in the lower part of the double boiler and cook until the egg yolks thicken. Beat the egg whites and fold them with the whipped cream into the salad dressing. Cool and serve.
MAYONNAISE DRESSING:
Although mayonnaise dressing is prepared without the application of heat, it is not one of the simplest dressings to prepare. It meets with much favor, being used almost as extensively as French dressing, but it is perhaps less desirable with fruit salads than with others. It is also much used as a basis for numerous other dressings. Before serving, it may be thinned by beating either sweet or sour cream into it. It may be made fluffy and light and its quantity may be increased by beating whipped cream into it.
- 1/2 tsp. salt.
- 2 egg yolks.
- 1/4 tsp. pepper.
- 1-1/2 c. oil.
- 1/4 tsp. mustard.
- 4 Tb. vinegar or lemon juice.
Mix the dry ingredients in a bowl. Separate the eggs and add the yolks to the dry ingredients. Beat these with a rotary egg beater until they are well mixed. To this mixture, add a few drops of oil and continue to
beat. Add a drop of the vinegar or lemon juice, a few more drops of oil, and beat constantly. Gradually increase the quantity of oil added each time, but do not do this rapidly. As the oil is added and the beating is continued, it will be noted that the mixture grows thicker, but when vinegar is added the mixture is thinned. The quantity of vinegar is so much less than that of oil that the oil may be added in small amounts two or three times in succession before vinegar is added.
This process is rather long and slow, but if the mixing is done correctly, the result will be a thick, smooth mixture that will not separate for possibly 6 or 7 days. Mayonnaise mixers, which may be procured for making this dressing, make the work easier, but they are not at all necessary. Mayonnaise may be made as successfully with a bowl and a rotary beater, if it will just be remembered that the liquid ingredients must be added slowly and that they must be as cold as possible.
COOKED MAYONNAISE:
A dressing that is very similar both in texture and taste to the mayonnaise just explained and perhaps a little easier to make is known as cooked mayonnaise. This dressing, as will be noted from the accompanying recipe, may be made in larger quantities than the Uncooked mayonnaise.
- 2 Tb. oil.
- 1/4 tsp. mustard.
- 4 Tb. flour.
- 1/4 tsp. paprika.
- 1/2 c. vinegar.
- 2 eggs.
- 1 c. boiling water.
- 2 c. oil.
- 1 Tb. salt.
Mix the 2 tablespoonfuls of oil and the flour and pour in the vinegar.Add the boiling water and stir the mixture until it is perfectly smooth and well mixed. Place over the fire and cook for about 5 minutes.
Remove from the fire and cool. When completely cooled, add the salt, mustard, and paprika. Separate the eggs and beat the yolks and whites separately. Add the egg yolks to the mixture. Add the 2 cupfuls of oil a little at a time, beating thoroughly with a rotary beater each time oil is added. When all of this is completely mixed and thoroughly beaten, fold in the stiffly beaten egg whites.
BOILED SALAD DRESSING:
- 1/2 tablespoon salt.- 1-1/2 tablespoons sugar.
- 1 teaspoon mustard.
- 1/2 tablespoon flour.
- few grains cayenne.
- 1/2 cup vinegar.
- 2 eggs.
- 3/4 cup milk.
- 1 tablespoon butter or other shortening.
Mix dry ingredients in top of double boiler; add vinegar and beaten egg yolks and mix; add milk and butter. Cook in double boiler until thick and smooth. Take from fire and add beaten egg whites. Cool and
serve.
EAST INDIAN SALAD SAUCE:
- 2 Eggs.- 1 teaspoonful Curry Powder.
- 1/2 gill Oil.
- 1/4 gill Vinegar.
Boil the eggs hard; put the yolks into a bowl and work them till they are quite smooth. Work in gradually the curry powder, oil, and vinegar. Blend well, and it is ready. It may be used sometimes instead of mayonnaise or ordinary salad dressing.
