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.
