=Orange Dressing=
¾ cup orange juice
¼ cup lemon juice
3 tablespns. sugar
rind of ⅛ of an orange
Cut thin slices from the yellow part of the rind; let stand with the
other ingredients for 15 m. Strain and pour over fruit. Omit rind for
strawberries, pineapple and such other fruits as it will not harmonize
with.
=Raspberry Juice Dressing=
Add sugar flavored with oil of orange, with lemon juice, to rich red
raspberry juice, the proportions depending upon the sweetness of the
raspberry juice. Serve over apple or apple and orange.
=★ Quick Cream Dressing--Sweet=
5 tablespns. cream
1½ tablespn. sugar
½ teaspn. salt
lemon juice to thicken, perhaps about 1 tablespn.
Mix cream, sugar and salt, add lemon juice slowly, stirring until
dressing is thick, and be sure to stop when it is thick.
=★ Whipped Cream Dressing=
For shredded lettuce, chopped cabbage or cooked beets, and some fruits.
3 tablespns. lemon juice
2 tablespns. sugar
⅛ teaspn. salt
¼-⅓ cup of cream
Whip cream, sugar and salt together, chop lemon juice in lightly.
=Sour Cream Dressing=
½ cup sour cream
1 teaspn. to 2 tablespns. lemon juice
½-1 teaspn. salt
Whip cream until just thick, add lemon juice and salt which have been
mixed. For lettuce or apples, use such flavorings as fresh mint,
tarragon, onion, chives, celery salt or seed when desired.
=For Sweet Dressing of Sour Cream=--Add 1½ tablespn. of sugar to lemon
juice in above recipe.
=Sour Milk Dressing=
2 eggs
¼ teaspn. salt
⅔ cup sour milk
1-1½ tablespn. lemon juice
Beat yolks with salt, add milk, then lemon juice gradually, stirring,
then the stiffly-beaten whites of the eggs. For a sweet dressing add 2
tablespns. of sugar to the whites of the eggs.
=Mayonnaise Dressing=
yolk of 1 egg raw (some use 2 or 3)
½-1 teaspn. salt
1 cup to 1 pt. of oil
1-1½ tablespn. lemon juice to each cup of oil
Use only 1 cup of oil unless a very thick dressing is required. Have
all utensils and ingredients cold. In very hot weather only, set dish
in which dressing is made on chopped ice or in ice water. Use a soup
plate with a silver or wooden fork, or a bowl with revolving egg
beater. Beat yolk of egg and salt, add ½-1 teaspn. lemon juice, mix
well, then add oil, drop by drop at first, stirring constantly (one
way, some say). After a little, oil may be added faster. When mixture
becomes thick, stir in a little lemon juice. Do not allow it to get too
thick before adding lemon juice. When done the dressing should drop,
not pour, from a spoon.
If mixture shows signs of curdling, set dish on ice, continuing to
stir, and if it does not become smooth then, add a teaspoon of cream or
a little white of egg or a few drops of lemon juice, beating well. Or,
take another yolk, begin again more carefully, and when well started
add the curdled portion slowly.
If a hard boiled yolk is crushed and worked smooth with a spatula and
mixed thoroughly with the raw yolk, the dressing is not so apt to
curdle and the oil may be added a little more rapidly.
The tendency to curdling is very much lessened by adding the lemon
juice to the yolk before any oil is added.
=Cream Mayonnaise=
Add ½ or an equal quantity of whipped cream, or ½ to 1 stiffly-beaten
white of egg to mayonnaise at serving time.
=Green Mayonnaise=
Macerate with a spatula or in a mortar spinach, parsley or chervil,
tarragon, chives or green tops of onions, using a little lemon juice if
necessary. Express the juice and add to dressing.
=Mayonnaise Cream=
Whip ¼-½ cup of heavy cream, chop into it the beaten yolk of an egg,
add salt and lemon juice to taste. Chopped parsley may be sprinkled
through the dressing, or a little green or red vegetable coloring may
be used in it.