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Mayonnaise--1

Mayonnaise--1 image

Yolks of 2 eggs, 1 teaspoonful of mustard, 1 teaspoonful of powdered sugar, 1 teaspoonful of salt, 1/4 teaspoonful of cayenne pepper, 1 pt. of olive oil, 1/4 cup of vinegar, 1/4 cup of lemon juice. To the yolks of the eggs add the dry ingredients, and beat well before adding the oil. Add the oil slowly in a thread-like stream, beating vigorously. When the dressing is thick, thin it with the vinegar, then add oil and vinegar alternately, and lastly the lemon juice. Less oil may be used if less dressing is required, but the yolks of 2 eggs will make a foundation for almost any quantity of mayonnaise.

French Dressing

French Dressing image

One tablespoonful vinegar, 3 of olive oil, 1/2 teaspoon salt, 1 saltspoon pepper. Put salt and pepper in a bowl, gradually add oil, mix till salt is thoroughly dissolved. Then slowly add vinegar, stir for 1 minute and it is ready for use. Have bowl very cold, or set it in ice water.

SAUCE FOR SLICED TOMATOES

SAUCE FOR SLICED TOMATOES image

Minced onion
Parsley
Salad oil
Sugar
Catsup
Salt and pepper
Vinegar

Mixed together makes a tasty sauce for cold meats and roasts also.

BOILED SALAD DRESSING

BOILED SALAD DRESSING image

2 tsp. flour (heaping)
2 tsp. dry mustard (heaping)
1 tsp. salt
6 Tbsp. sugar
2 eggs
1 cup wite vinegar
1 cup water

Combine in double boiler flour, mustard, salt and sugar. Add whole eggs. Stir in vinegar and water and cook until thick. Cool. Store in refrigerator. An unusual addition to fruit salad is a combination of equal parts of this dressing and peanut butter - either smooth or chunk.

MAURICE DRESSING

MAURICE DRESSING image

2 Cups Hellmans Salad Dressing
3 egg yolks (cooked)
1 Tbsp. Onion juice
1/4 Cup chopped dried parsley

Put eggs through sieve. Add onion juice and thin with sweet pickle juice.

Dressing For Chicken Salad

Dressing For Chicken Salad image

To four well beaten eggs add a tablespoonful each of made mustard, sugar and butter. Place two thirds of a cup of vinegar on the stove, and when it begins to simmer, add the above mixture. Stir (but do not let boil) until it is a thick custard. After it is cold, pour over your chicken and celery, which has been cut fine, and peppered and salted to the taste.

Salad Dressing That Will Keep

Salad Dressing That Will Keep image

Yolks of ten raw eggs ; butter, the size of an egg; one teaspoonful of mixed mustard; half a teaspoonful of Cayenne pepper; salt and sugar, to the taste. Boil all together thoroughly, and place the dish over boiling water until thick. Bottle tight and it will keep for weeks.

Mayonnaise

Mayonnaise image

Yolks of six raw eggs, beaten with an egg-beater, and cut with salad oil; add one cup of milk and one cup of vinegar. Place the bowl containing the mixture in hot water over the fire and stir constantly until it thickens. When cold, season with mustard, salt and red pepper. Thin with cream.

Salad Dressing

Salad Dressing image

Yolks of four eggs beaten well. Drop into them as you beat them two tablespoons of best olive oil. Add two teaspoons of made mustard, four of powdered sugar and two of salt. Lastly add sixteen tablespoons of vinegar. Stir constantly until it thickens. Makes one bottle the size of Durkee's Salad Dressing. May be used for salmon salad, lettuce, to matoes, cold slaw, chicken salad, &c.

French Dressing

French Dressing image

2-3 cup oil
1-3 cup vinegar
1 teaspoon sugar, 1/2 of salt, 1 of paprika

Mix well and pour over salad.