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Salad Dressing

Salad Dressing image

One cup butter, 1 cup cream, sweet or sour, 5 eggs, 1 tablespoonful mustard, mixed smooth with little water, 1 teaspoonful black pepper, 1 teaspoonful salt, 1 cup vinegar, 1 tablespoon sugar, 1 tablespoon flour if desired. Stir constantly while cooking. This makes a solid quantity which can be doubled with cream.

Salad Dressing

Salad Dressing image

(Can be used for any salad.)

One cup flour, 1 tablespoonful butter to make a paste. Add boiling water; boil briskly 3 minutes. Take off stove, add a pinch of cayenne pepper, 1-2 teaspoonful mustard, 1-2 nutmeg, grated, yolk of 1 egg, 1-2 teaspoon salt, 1-2 cup of vinegar. Just before using add 1-2 cup of cream, beaten light. This will keep quite a while without cream.

Salad Dressing

Salad Dressing image

One-half cup of milk, 1-2 cup of vinegar, 1-2 cup of butter, 2 teaspoonfuls of sugar, 1-2 teaspoonful of salt, 2 teaspoonfuls of mixed mustard, yolks of 4 eggs. Beat sugar and butter together, add beaten eggs and milk, with salt and mustard. Stir together and cook slowly in a farina kettle until it begins to thicken then add the vinegar slowly. Cook one minute.

Dressing for Cabbage and Lettuce

Dressing for Cabbage and Lettuce image

Take 1-2 cup of cream, beat until smooth, add 2 teaspoons salad oil, 1 teaspoon salt and lastly 1--2 cup of vinegar. For those not fond of salad oil, it may be omitted.

Salad Dressing

Salad Dressing image

Yolks of 7 eggs, 1 tablespoonful of mustard; 1 tablespoonful of salt; 1 tablespoonful of butter (or oil); 1 tablespoonful of sugar; 1 cupful of milk; 1 cupful of vinegar. Mix the mustard, salt, sugar, and butter, until smooth; add the beaten yolks of the eggs, the vinegar (warm), and lastly the milk; cook in a double boiler until thick.

Boiled Oil Dressing

Boiled Oil Dressing image

A level tablespoonful of mustard, 1 of sugar, 1 teaspoonful of salt, 1-10 of a teaspoonful of cayenne, the yolks of 6 eggs, the juice of 1-2 lemon; 1/3 cup of vinegar; 1 cup of oil and 1 cup of, milk. Beat the yolks light with an egg beater, in a bowl, mix salt, sugar, mustard and pepper, and add to the yolks. Add the oil and vinegar slowly as in mayonaise dressing, then add milk, cook all together in a double boiler, stirring constantly until it forms a creamy coating on the spoon. The materials must be very cold. Set the bowl in a dish of ice water during the beating.

Cream Salad Dressing

Cream Salad Dressing image

One-half cup of sweet cream, 3 yolks of eggs, 1/4 cup of melted butter, 1/4 cup of vinegar, 1 teaspoonful of mustard, 1 teaspoonful of salt, a dash of cayenne pepper. Add to the beaten yolks all save cream, and cook over hot water, stirring constantly till thick. Beat briskly a moment before setting aside to cool. When cold add cream. Never allow salad dressing to stand in a tin receptacle.

Mayonnaise Dressing

Mayonnaise Dressing image

One tablespoonful of dry mustard, 1 tablespoonful of sugar, 1 teaspoonful salt, 1-10 teaspoonful cayenne pepper, yolks of 3 raw eggs. Beat these with a Dover egg beater until very light, setting bowl in pan of ice water while beating. Add a few drops of oil at a time until it becomes very thick or hard. After this the oil can be added more rapidly. When so thick the beater turns hard add a little vinegar and lemon juice, then more oil and then vinegar and lemon juice, using 1 pt. of oil, and juice of 1/2 lemon and 1/4 cup vinegar. When last of oil is used it should be very thick. Add 1 1/2 cups of whipped cream just before using, keeping on ice for a short time.

Mock Mayonnaise

Mock Mayonnaise image

One cup vinegar, 1/2 teaspoonful mustard, a pinch of salt and of cayenne pepper, 1 teaspoonful flour, yolks of 2 eggs, 1 tablespoonful butter. Beat eggs and melted butter together. Put the vinegar on to boil, saving out a little to moisten the flour; salt, and pepper while cold. When the vinegar boils, add the thickening, stir till smooth, and then pour it into the eggs and butter. Set in ice box till ready to serve, and add 2 tablespoonfuls of olive oil, or cream to taste.

Mayonnaise--2.

Mayonnaise--2. image

Make a mixture of 24 teaspoonfuls of salt, 6 teaspoonfuls of mustard, 3 (scant) teaspoonfuls red pepper, to be kept on hand for use as needed. Two whole eggs, or yolks of 4, 4 tablespoonfuls vinegar. Beat eggs and pour in the vinegar hot. Place over the fire and cook until it thickens. Remove and continue beating while adding 4 tablespoonfuls melted butter. When cool add 3 teaspoonfuls (scant) of the above mixture. Add as much whipped cream as dressing just before using.