CREAM SALAD DRESSING.
One-quarter of a cup of strong cider vinegar, one
cup and a quarter of water, one-half cup of butter ,
one teaspoonful of mustard, one teaspoonful of salt,
onetablespoonful, slightly heaping, of corn starch, one
teaspoonful of sugar, a dash of cayenne pepper and
the yolks of four eggs. Put the vinegar and water
in a saucepan and when it boils add the butter. Beat
the yolks of eggs and the other ingredients together
with an egg-beater, making it quite foamy and light ;
pour the boiling vinegar and water upon this mix-
ture, which will partially thicken . The bowl in which
it is mixed should be placed in a pan of hot water on
the stove, beating it all the time with the egg-beater.
Just before it reaches the boiling point remove and
turn it out into a cold bowl, beating hard for a few
minutes. When perfectly cold pour it into a glass
jar, fasten down the top and keep in refrigerator.
FRENCH DRESSING.
One tablespoonful of vinegar, three tablespoon-
fuls of olive oil, a saltspoonful of salt and one of
white pepper, and a few drops of any good sauce.
Lettuce should be well washed in very cold water,
leaf by leaf, and drained in a basket, which comes for
the purpose, then placed on the ice, and at serving
time put into the salad bowl. Lettuce should never
be cut with a knife, but torn with a fork and spoon,
and it should not be allowed to stand after the dress-
ing is poured over it.
TOMATO ICE SALAD.
Put a quart can of tomatoes in a saucepan over
the fire with half an onion, a slice of green pepper, if
convenient, three cloves, two bay leaves, a sprig of
parsley, a teaspoonful of sugar, and pepper and salt
to taste. Cook until the onion is tender about ten
minutes remove from the fire, press through a sieve
fine enough to retain the seeds. When cold freeze as
water-ice and mould a melon mould is very pretty
for it pack in salt and ice in the usual way ; turn it
out in a nest of crisp young lettuce and serve with a
mayonnaise dressing in a sauceboat.
SPAGHETTINA AND CELERY SALAD
Take some cold boiled spaghettina, chop not
too fine and cover with a French dressing, and let
it stand on the ice until serving time. Have an equal
quantity of fresh, crisp celery cut fine, mix -with the
spaghettina, cover with a mayonnaise dressing and
garnish with tender lettuce leaves.
Tags: weight loss, low carb recipes, dutch oven cooking, healthy recipes, german recipes
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