Aunt Caroline's Dixieland Recipes/Salads and Dressings

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Salads and Dressings

MAYONNAISE DRESSING
(Without Oil)

Mix together two tablespoonsful of flour, one teaspoonful of mustard, one teaspoonful of salt, one tablespoonful of sugar. Add this to two eggs well beaten, and lastly one cup of vinegar. Put on to cook in a double boiler and cook until thick, stirring frequently.

MARYLAND CHICKEN SALAD

Boil one large chicken until tender and when cold cut in dice. To diced chicken add four hard boiled eggs mashed fine, one and a half bunches of celery chopped fine and salt and pepper to taste. Mix well with oil dressing and the juice of one lemon.

POTATO SALAD

Five medium sized, cold, boiled Irish potatoes, diced; three hard boiled eggs and a few pieces of parsley chopped fine, and one cup of diced celery. Season with salt, black and red pepper and mix well with oil dressing.

WESSON OIL DRESSING

Yolks of three eggs,
One-half teaspoon of salt,
One-fourth teaspoon of mustard,
One-fourth teaspoon of red pepper,
Juice of one lemon,
Pint of Wesson Oil.

Beat yolks until thick; then add salt, pepper, mustard and part of lemon juice. Lastly add the oil one drop at a time at first, then slowly until dressing is thick, and then the remainder of the lemon juice.

TOMATO JELLY

Cover one-half box of gelatine with one and one-half cups of cold water. Stew one quart can of tomatoes until tender and strain. Season with salt, pepper and sugar to taste and bring to boiling point. Pour hot tomato juice into the melted gelatine and add to this one hard boiled egg sliced thin. One small bottle of stuffed olives sliced thin and one-half cup of nuts. Pour into small molds wet with cold water and sreve on lettuce with oil dressing.

FRENCH DRESSING

⅔ cup oil,
½ teaspoon pepper,
⅓ cup vinegar,
¼ teaspoon mustard,
1¼ teaspoons salt,
1 teaspoon powdered sugar.

Put the ingredients in a pint preserve jar; fasten the cover, chill and shake well before using. Keep in the ice-box and use as needed. For use with fruit salad, omit mustard, Curry, Brand's A1 sauce, Worchestershire sauce, tomato ketchup, or similar condiments may be added in small amounts to vary the flavor.

WALDORF SALAD

Two cups of apples peeled and diced. Two cups of celery and one cup of nuts. Mix well together with oil dressing.

SHRIMP SALAD

3 cups cooked shrimp, minced,
¼ cup chopped olives,
1 cup Mayonnaise,
1 cup chopped celery,
2 tablespoons chopped pimento,
½ cup French dressing.

Marinate shrimp in French dressing; drain, add celery, olives and pimento. Mix with Mayonnaise and fill tomato cases, putting a teaspoon Mayonnaise on each. Serve on leaf of head lettuce.

PINEAPPLE AND COTTAGE CHEESE SALAD

For each person allow two lettuce leaves, one slice of pineapple and three dates stuffed with cream cheese. Cut the pineapple in cubes and place on the lettuce; cut dates in halves lengthwise, remove stones, stuff with cream cheese and arrange on pineapple; sprinkle cheese with paprika and dress all with French Dressing.

WATER LILY SALAD

Six hard boiled eggs,
Mayonnaise dressing,
Lettuce.

Cut the white of each egg into six long petals. Arrange the pieces in circular form on the lettuce. Form the center of each Lily by putting in the yolks, well mixed with mayonnaise.

MARSHMALLOW SALAD

Cut into small pieces marshmallows, white grapes, sliced pineapple, almonds or pecans and a little banana, sliced thin. Serve on lettuce with oil dressing and maraschino cherries to garnish it.

FROZEN FRUIT SALAD

Two cans of white cherries,
One can of sliced pineapple,
One can of pears,
One half dozen oranges,
Three pints of cream,
Two pints of dressing.

Whip the cream, sweeten and flavor to taste. Mix the cream and the dressing. Put in the fruit, but do not use the juice of the fruit. Pack the mixture in coffee or baking powder cans and let them remain in the ice four or five hours. A small tub can be used to set the cans in and pack ice and salt around them.