SALAD DRESSINGS.
Boiled Dressing.
¾ teaspoon salt.
¾ teaspoon mustard.
Few grains cayenne.
Yolk 1 egg.
1 tablespoon melted butter.
⅓ cup cream.
1 tablespoon vinegar.
Mix ingredients in order given, adding vinegar very slowly. Cook over boiling water, stirring constantly, until mixture thickens; strain and cool.
Cream Dressing I.
½ teaspoon mustard.
½ teaspoon salt.
Few grains cayenne.
1 teaspoon melted butter.
Yolks 2 eggs.
2 tablespoons hot vinegar.
¼ cup heavy cream.
Mix dry ingredients, and add butter, egg, and vinegar. Cook over boiling water, stirring constantly until mixture thickens; cool, and add to heavy cream, beaten stiff.
Cream Dressing II.
3 tablespoons heavy cream.
1 tablespoon vinegar.
⅛ teaspoon salt.
Few grains pepper.
Beat cream until stiff, using smallest size Dover Egg Beater. Add seasonings and vinegar very slowly, continuing the beating.
French Dressing.
½ tablespoon vinegar.
1 tablespoon olive oil.
⅛ teaspoon salt.
Few grains pepper.
Mix ingredients and stir, using a silver fork, until well blended. French dressing should always be added to salad greens just before serving. If allowed to stand in dressing they will quickly wilt.
