=★ Improved Mayonnaise Dressing=
4 large eggs
⅓ cup oil
⅓ cup lemon juice
1 teaspn. salt
Beat all the ingredients in the inner cup of a double boiler just
enough to blend well. Put into the outer boiler containing warm (not
hot) water, set over fire, stir with a wooden spoon continuously,
taking the inner boiler out occasionally and stirring well if there is
danger of cooking too rapidly. When the dressing begins to thicken,
remove at once from the fire and set in a dish of cold water which
was all ready, stirring until partially cooled. Strain through a wire
strainer.
The recipe for this dressing (with some unhygienic adjuncts) was given
to me in the early days of my work by a lady to whom a famous chef had
given it as a special favor; and to my mind its value is unequalled.
It has not an excess of oil like the regular mayonnaise, is easily and
quickly made and will keep well in a cool place, covered. I sometimes
use ½ cup of oil and ¼ cup of lemon juice, and sometimes just the
reverse, according to what I am using it over and the tastes of the
people for whom I am preparing it. Three eggs will do very well if one
needs to economize in eggs. ¼ cup of cream, whipped, may be added just
before serving for Cream Improved Mayonnaise.
=Butter Dressing=
Use melted butter and less salt in improved mayonnaise dressing.
=★ Boiled Salad Dressing--Large quantity=
8-10 eggs
1½ cup oil
1 cup lemon juice
2-3 teaspns. salt
Follow directions for improved mayonnaise dressing.
=No Oil Dressing=
yolks of 2 eggs
1 level teaspn. salt
2 tablespns. lemon juice
whites of 2 eggs
Beat yolks, add salt and lemon juice, cook over hot water, cool; add
stiffly-beaten whites of eggs when ready to serve.
=Sour Cream Dressing=
Especially good plain on lettuce, and with flavorings for chopped
cabbage.
1 egg
½ cup sour cream
2 tablespns. lemon juice
1 tablespn. water
½-¾ teaspn. salt
Beat egg slightly, add cream, cook the same as boiled custard, cool,
add water, salt and lemon juice. When desired, water and lemon juice
may be flavored according to directions p. 28.
=Sweet or Sour Milk Dressing=
Substitute sweet or sour milk and 1 tablespn. of oil or butter for sour
cream in preceding recipe. Omit water and use 2 eggs if desired very
stiff.
=★ Cream Dressing--Sweet=
For fruits especially, but suitable for lettuce, cabbage, beets, celery
or carrots.
1 cup heavy cream
or ⅔ cup light cream
3 tablespns. sugar
3 large eggs
3 tablespns. lemon juice
Beat cream, sugar and eggs in inner cup of double boiler; cook as
for custard, set dish in cold water; add the lemon juice gradually,
stirring, then a trifle of salt, strain.
⅔ only of the cream may be cooked and the remainder whipped and added
to cold dressing. In substituting sour cream for sweet, use 1-1½
tablespn. only of lemon juice.
=★ Nut Dressing--no eggs=
2 slightly rounded tablespns.
Brazil, almond, pine nut or
roasted or unroasted peanut butter
⅓-½ cup water
½ teaspn. salt
1-1½ tablespn. lemon juice
Rub butter smooth with water, cook just a moment, stirring. Remove from
fire, add salt and lemon juice, cool.
Some flavoring is an improvement with the unroasted peanut butter.
Roasted peanut butter dressing and improved mayonnaise dressing may be
combined with a very pleasing effect.
Use from ½-¾ cup strained stewed tomato in place of the water, and ¾
teaspn. of salt, for Nut Tomato Dressing.
=★ Almond Butter Dressing=
Add 2 tablespns. of sugar to the nut dressing made with almond butter
and you have one of the most delightful fruit salad dressings.
=Rhubarb Salad Dressing=
While the liberal use of rhubarb is not to be recommended on account of
the oxalic acid it contains, it affords variety in dressings and has
the advantage of always being at hand in the country when one gets out
of lemons.
3 large or 4 small eggs
¼ cup oil
½ cup prepared rhubarb
½-⅔ teaspn. salt
Stew rhubarb without peeling, with not more than one tablespoon of
water to the quart of rhubarb. Rub through a fine colander or sieve,
mix in the proportions given, with the other ingredients and cook the
same as improved mayonnaise dressing.
Green gooseberries prepared in the same way may be used in the place of
rhubarb.
=Olive Dressing=
Make “No Oil” dressing with 1½ only, tablespn. lemon juice and just
before serving sprinkle over it two tablespns. coarse chopped ripe
olives.
=Tomato Dressing=
Excellent on apples, string beans, celery, cabbage and lettuce, on peas
croquettes, and for decorating.
3 large eggs
¾ cup thick tomato pulp
¼ cup oil
3 tablespns. lemon juice
1-1½ teaspn. salt
Drain juice from stewed tomatoes, rub pulp through strainer or
fine colander, combine with other ingredients and cook as improved
mayonnaise dressing.
=Orange Dressing=
For suitable fruit salads.
1-1½ cup sugar
1 cup water
⅔ cup orange juice
5-6 tablespns. lemon juice
Boil sugar and water to syrup; cool, add orange and lemon juice,
strain. If desired, flavor with oil of orange.
=Boiled Dressing with Cornstarch=
I insert this dressing with many apologies for the cornstarch, which as
we know, is entirely out of place in a salad dressing, and trust that
it will be used in emergencies only when eggs are very scarce.
2 cups water
½ cup corn starch
2 teaspns. salt
3 eggs or 4 yolks
½ cup lemon juice
Boil salt and water, add the cornstarch which has been stirred smooth
with cold water; boil up, add beaten eggs and lemon juice; beat well,
cool.