SALAD DRESSINGS AND SALADS
_Improved with Lea & Perrins' Sauce_
In salad dressings, where flavor and spices are the very heart of the
recipe, =Lea & Perrins' Sauce= reaches the height of its seasoning
power. You cannot imagine how delicious a mayonnaise or a French
dressing can be until you have tasted one which has been seasoned with
=Lea & Perrins' Sauce=, the original Worcestershire flavoring.
Use it in your own favorite salad dressing or in the delicious salad
dressing recipes given here. You will be surprised and delighted with
the new, piquant taste which =Lea & Perrins' Sauce= adds, in a
never-to-be-equalled manner, to the dish.
MAYONNAISE DRESSING
_Improved with Lea & Perrins' Sauce_
1 tablespoonful of =Lea & Perrins' Sauce=.
2 egg yolks.
1 teaspoonful of soft sugar.
½ teaspoonful of salt.
1 pint of olive oil.
2 tablespoonfuls of lemon juice.
2 tablespoonfuls of vinegar.
Beat the yolks of the eggs well. Add the =Lea & Perrins' Sauce=
and the vinegar and stir well. Add 1 teaspoonful of the olive oil
and beat well. Use a double-wheel egg-beater from this stage on. Add
the olive oil first by teaspoonfuls and then tablespoonfuls at a
time, beating constantly and rapidly. When all of the oil has been
used add 2 tablespoonfuls of boiling water to smooth the sauce. Put
in a cold bowl or pint preserve jar and keep in the ice-box until
needed.
FLUFFY MAYONNAISE
_Improved with Lea & Perrins' Sauce_
Beat the white of an egg until very stiff and fold into the
mayonnaise after it is very cold.
CHIFFONADE MAYONNAISE
_Improved with Lea & Perrins' Sauce_
Add 2 tablespoonfuls of chopped red pepper, from which the pulp
and seeds have been removed, 1 small onion chopped fine, and 3
tablespoonfuls of chopped parsley to every cupful of mayonnaise.
Last, add paprika to give red tint.
RUSSIAN MAYONNAISE
_Improved with Lea & Perrins' Sauce_
Add to every cupful of mayonnaise dressing ¼ cupful each of
finely chopped green and red peppers and ½ cupful of chopped
stuffed olives. One quarter of a cupful of chilli sauce makes a nice
addition if it is desired.
TARTARE SAUCE
_Improved with Lea & Perrins' Sauce_
Add 2 tablespoonfuls each of finely chopped pickles, olives and
parsley and 1 teaspoonful of onion juice to each half cupful of
mayonnaise.
GREEN MAYONNAISE
_Improved with Lea & Perrins' Sauce_
To give mayonnaise a green color, cook ½ cupful of spinach, peas
and parsley together and press through a purée sieve. Re-cook this
purée until rather dry. Add just enough to the mayonnaise to tint it
a delicate green.
RED MAYONNAISE
_Improved with Lea & Perrins' Sauce_
Mayonnaise may be given a red or pink tint by the addition of tomato
juice or paprika.
WHITE MAYONNAISE
_Improved with Lea & Perrins' Sauce_
If 1 cupful of whipped cream or 2 egg whites are folded into
mayonnaise dressing it will make it almost white in color.
COOKED SALAD DRESSING
_Improved with Lea & Perrins' Sauce_
1 teaspoonful of =Lea & Perrins' Sauce=.
2 egg yolks.
½ teaspoonful of salt.
1 teaspoonful of sugar.
½ cupful of milk.
1 cupful of oil.
2 tablespoonfuls of vinegar.
Add the dry ingredients to the well-beaten yolks of the eggs. Beat
until well blended and then add the milk, vinegar and oil. Cook in
the top of a double boiler until smooth and thick and beat with an
egg-beater during the cooking so that it will not curdle.
Remove from the fire as soon as it reaches the correct consistency.
Plunge pan into cold water and continue beating. Add =Lea & Perrins'
Sauce=. Put into preserve jar for convenient keeping in the ice-box.
A SALAD DRESSING MADE WITHOUT OIL
_Improved with Lea & Perrins' Sauce_
By using 2 egg yolks and 1 whole egg and 1 cupful of cream instead
of ½ cupful of milk, a delicious salad dressing may be made from the
above recipe without using any oil at all.
These cooked salad dressings may be varied just as the mayonnaise by
the addition of olives, peppers, parsley and other ingredients used
as directed under the Mayonnaise Dressing recipes.
FRENCH DRESSING
_Improved with Lea & Perrins' Sauce_
2 teaspoonfuls of =Lea & Perrins' Sauce=.
2 teaspoonfuls of vinegar.
3 tablespoonfuls of olive oil.
½ teaspoonful of salt.
First rub a small bowl with ice. Remove and add the salt, the =Lea
& Perrins'= Sauce and 1 tablespoonful of olive oil. Stir well and
add the vinegar. As the dressing thickens through stirring, add the
rest of the olive oil and continue beating. This may be poured into
a bottle and kept in the ice-box, beating or shaking again before it
is served.
LEMON DRESSING
_Improved with Lea & Perrins' Sauce_
Use lemon juice in place of vinegar in making the French Dressing
and proceed as usual. Serve with fruit salads.
ROQUEFORT DRESSING
_Improved with Lea & Perrins' Sauce_
Add 3 tablespoonfuls of Roquefort cheese to the French Dressing and
use enough paprika to produce a red color.
OLIVE DRESSING
_Improved with Lea & Perrins' Sauce_
Add 2 tablespoonfuls of finely chopped olives to the French Dressing.
GREEN PEPPER DRESSING
_Improved with Lea & Perrins' Sauce_
Add 1 tablespoonful of finely chopped green peppers to the French
Dressing just before serving.
SALADS
_Improved with Lea & Perrins' Sauce_
In making these salads use your favorite dressing, to which =Lea &
Perrins' Sauce= has been added;--2 teaspoonfuls to a cup of dressing.
In making an oil mayonnaise, alternate in thinning from time to time
with =Lea & Perrins' Sauce= and vinegar or lemon juice, until amount
of dressing required is finished. This gives a flavor unsurpassed.
FISH SALADS
_Improved with Lea & Perrins' Sauce_
Put a medium sized can of light tuna, salmon, lobster or crab in
a bowl and shred with a fork. Pour 1½ tablespoonfuls of =Lea &
Perrins' Sauce= over same and mix well. Add ½ cupful of celery and
the salad dressing containing =Lea & Perrins' Sauce=.
POTATO SALAD
_Improved with Lea & Perrins' Sauce_
Pare 4 or 5 medium sized potatoes and boil in water containing
2 teaspoonfuls of salt. Dice potatoes, salt well and pour 1 to
1½ tablespoonfuls =Lea & Perrins' Sauce= over same, mixing
thoroughly. Add ½ cupful of chopped celery, 2 tablespoonfuls of
chopped onion and 2 hard boiled eggs.
Use any salad dressing containing =Lea & Perrins' Sauce=.
VEGETABLE SALAD
_Improved with Lea & Perrins' Sauce_
Mix equal parts of lima and string beans, cold boiled potatoes and
celery; 1 tablespoonful each of chopped onion and sweet pickle.
Stir in 1 tablespoonful =Lea & Perrins' Sauce= and any salad
dressing containing same.
(Any combination of vegetables may be used).
FRUIT SALAD
_Improved with Lea & Perrins' Sauce_
Mix equal parts of pineapple, banana, orange and tart apple; ½
cupful finely chopped celery. Through this stir 2 teaspoonfuls
of =Lea & Perrins' Sauce= and add any dressing preferred
containing Sauce and slightly sweetened. This gives zest and a
delicious flavor to fruit salad.
DEVILLED EGGS
_Improved with Lea & Perrins' Sauce_
To yolks of ½ doz. hard boiled eggs add 1 tablespoonful salad
dressing, small teaspoonful mustard, 1 teaspoonful =Lea & Perrins'
Sauce= and 1 teaspoonful each of finely chopped celery and
onion. These are very fine served on lettuce leaves with mayonnaise
dressing containing =Lea & Perrins' Sauce=.