Page:The Pilgrim Cookbook.djvu/44

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Salads

Thousand Island Dressing.

One egg yolk, pinch of salt, cup of oil, 3 tablespoons chili sauce, 1 green pepper. Beat egg thoroughly, add oil slowly and continue beating constantly in one direction. Thin with cream and add chili sauce and peppers chopped fine. — Mrs. H. Trippler.

Thousand Island Dressing.

Two teaspoons Worcestershire sauce, 2 teaspoons catsup, 2 teaspoons sugar, 2 teaspoons of vinegar, a pinch of salt. Shake in paprika, ¼ cup of olive oil, small piece of ice. — Johanna Kretchmer.

Mayonnaise Dressing.

To the yolks of 4 eggs add slowly 4 tablespoons oil, then 4 tablespoons vinegar. Stir over the fire till it thickens; when cooled add 4 tablespoons oil, 1 teaspoon salt, 2 teaspoons sugar, mustard to taste and lastly 1 cup whipped cream. Butter may be used instead of oil. This makes quite a little. — Mrs. H. G. Tischer.

French Dressing.

Rub the bowl with a bruised clove of garlic; add ½ teaspoon salt, ⅛ teaspoon pepper, ¼ teaspoon paprika, and 6 tablespoons olive oil. Beat thoroughly, then add 2 to 3 tablespoons vinegar slowly and continue beating until thickened. A piece of ice put into the bowl while stirring will aid in chilling the mixture. — Alicia K. Steinhoff.

Spanish Dressing.

To a French Dressing add 1 mild green pepper finely chopped, and 2 tablespoons finely chopped Spanish onion. — Alicia K. Steinhoff.

Russian Salad Dressing.

To a French Dressing add the yolks of 2 hard boiled eggs chopped, 1 green pepper chopped, and 1 tablespoon catsup. Just before serving beat hard for a few minutes. — Alicia K. Steinhoff.