DRESSING OR SAUCES FOR SALADS French Dressing.
1 tablespoonful vinegar, 4 tablespoonfuls olive oil, 1 teaspoonful salt, / teaspoonful pepper.
Put the salt and pepper in the salad bowl, or in a small bowl if the sauce is to be served separately. Add a little oil, stir well, then gradu ally add the remainder of the oil, beating constantly. Last of all stir in the vinegar, which should be di luted with water if very strong. This dressing may be modified to suit dif ferent vegetables.
Cooked Salad Dressing.
2 eggs, 1 cupful vinegar, 1 cupful milk, 1 tablespoonful oil or butter, 1 teaspoonful salt, / teaspoonful pepper.
Put the oil and dry ingredients in a bowl and mix well. Add the eggs, and beat for five minutes. Now add the milk, place the bowl in a pan of boiling water, and cook till the sauce thickens like thin cream. Stir the sauce constantly while cooking, and bottle what you do not require for immediate use. If butter is substi tuted for oil, add it just before tak ing the dressing from the fire.
Sour-Cream Dressing.
1 cupful sour cream, 9 tablespoonfuls lemon juice, 2 tablespoonfuls vinegar, 1 scant tablespoonful sugar, 1 teaspoonful salt, 1 teaspoonful pepper, 1 teaspoonful mixed mustard.
Beat the cream with an egg beater until thick. Mix the other ingre dients and gradually add the cream, beating all the while.
Catsup Cream Dressing.
1 cupful cream, 1 cupful tomato catsup, 2 tablespoonfuls olive oil, 2 tablespoonfuls vinegar, 1 tablespoonful sugar, 1 teaspoonful salt.
Mix the dry ingredients, oil, salt, and vinegar together, then add the catsup and cream, beating it in grad ually.
Cream Dressing.
1 tablespoonful salt, 1 tablespoonful mustard, .1 tablespoonful sugar, 1 egg slightly beaten, 9i tablespoonfuls melted butter, cupful sugar, .1 cupful vinegar.
Mix dry ingredients, add vinegar very slowly. Cook over boiling wa ter, stirring until the mixture thick ens, strain, and cool. Add before us ing it an equal quantity of whipped cream.
Chicken-Salad Dressing.
cupful rich chicken broth, 1 cupful vinegar, Yolks 5 eggs, 2 tablespoonfuls mixed mustard, 1 teaspoonful salt, 1 teaspoonful pepper, Few grains cayenne, 1 cupful thick crea.m, 1 cupful melted butter.
Reduce stock in which a fowl has been cooked to 1 cupful. Add vine gar, yolks of eggs slightly beaten, mustard, salt, pepper, and cayenne. Cook over boiling water, stirring con stantly until mixture thickens. Strain, add cream and melted butter, then