Cooked Salad Dressing
Two tablespoonfuls each of salt, flour and sugar, 4 eggs, 2 cups milk, 1 1/2 cups vinegar. Place dry ingredients in double boiler; mix thoroughly. Beat in eggs, add milk and lastly vinegar. Cook until mixture thickens; thin when cool with sweet or sour cream. Use whipped cream for fruit salads.
Salad Dressing
First part: 1 cup water, 1/4 cup vinegar. Second part: 4 tablespoonfuls flour, 2 tablespoonfuls oil; rub to paste. Add first part gradually; cook 5 minutes. Pour this mixture over well-beaten yolk of 2 eggs, stirring constantly. Chill, stirring frequently. When cold add 1 cup oil, 1/4 at a time. Add a little cayenne, 1/2 teaspoonful mustard 1 teaspoonful salt, mixed with oil.
Salad Dressing
Boil 1 cup water and 1/4 cup lemon juice; rub to paste 4 tablespoonfuls (level) of flour and 2 tablespoonfuls of oil (olive or mazola.) Pour boiling water and lemon juice over the paste gradually. When well blended place over fire and boil slowly for 5 minutes. Pour this boiled mixture over 1 well-beaten egg, stirring or beating with egg beater all the time. Chill; then add 1 cup oil, 1/4 at a time, beating all the time. When smooth add 1 teaspoonful salt and good pinch of cayenne pepper and pinch of mustard, if desired, mixed with tablespoonful more of oil.
Oil Dressing
Four level tablespoonfuls flour, 1 teaspoonful salt, 1/2 teaspoonful mustard, little paprika, 2 tablespoonfuls oil. Mix into a paste, add 1 cup boiling water and cook 3 minutes; pour over beaten yolk of 2 eggs; let cool; add 1/4 teaspoonful acid, lemon juice or vinegar, 1 cup oil. Beat in slowly. Use egg beater.
Thousand Island Dressing
Add chopped ripe and green olives and green peppers to Russian dressing.
A very nice dressing for fruit salad is as follows: Prepare a Russian dressing and add stiff sweetened, but not too much, whipped cream.
Salad Dressing
1 can Leader milk
1 cup vinegar
1 heaping tablespoonful flour
1 tablespoonful mustard
1 teaspoonful salt (level)
Beat 5 minutes.
Russian Dressing
After preparing a stiff mayonnaise chop some sweet pimentoes very fine and mix them thoroughly with chili sauce; then mix pimentoes and sauce with mayonnaise, which gives you the Russian dressing. Always stir the same way.
Cream Salad Dressing
Yolks of 4 eggs
6 teaspoonfuls sugar
1 teaspoonful salt
1 teaspoonful dry mustard
2 teaspoonfuls corn starch
1 cup milk or cream
Piece butter size of walnut
1 cup vinegar
Mix dry ingredients; then add egg and milk, last vinegar. Drop butter in vinegar, then pour in the other. Cook in double boiler till thick.
Knox Mayonnaise Dressing
Mix 1 teaspoonful mustard, 1 teaspoonful salt, 1 tablespoonful sugar, and a few grains of cayenne (sugar and mustard may be omitted). Add 2 egg yolks and when well mixed 1/2 teaspoonful lemon juice; then add 1 teaspoonful Knox gelatine soaked in 1/2 teaspoonful lemon juice 5 minutes and dissolved over boiling water. Cool and add 2 cups olive oil gradually, at first drop by drop, and stir constantly. As mixture thickens thin with three tablespoonfuls lemon juice. Add the oil and lemon juice alternately until all is used, stirring or beating constantly. If oil is added too rapidly, dressing will have a curdled appearance. Olive oil for the making of mayonnaise should be thoroughly chilled. Mayonnaise should be stiff enough to hold its shape.
Mayonnaise Dressing
1/2 cup sugar
1 tablespoonful flour
1 teaspoonful mustard
1/8 teaspoonful salt
1 teaspoonful butter
2 eggs
3/4 cup diluted vinegar
Mix ingredients in order given, beating well before adding vinegar. Cook over slow fire, stirring continually. Cream, either sweet or sour, may be added before serving. Likewise chili sauce.