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A New Salad D ressing Each Day For A MonthBy JOSEPHINE B. GIBSON Director, Home Economics Dept., fl* J. Heinz CompanySALADS not only appeal to the appetite, but also are among our most healthful foods, supplying minerals arid vitamins in a form readily utilized by the body.It is a happy coincidence that the simple salads of lettuce, watercress, endive or other greens—which require almost no preparation—are perhaps best for us. However, these greens are rather bland in flavor, and tlie dressings which arc served with them should be made of the finest ingredients so that the final flavor of die salad will be distinct and pleasing.Following arc recipes for Mayonnaise, French and Cooked Salad Dressings with a number of variations which are prepared by adding one or more ingredients to the foundation dressing. With this group of variations a plain head lettuce salad may appear at dinner almost every evening, gach time in a different and attractive form.MAYONNAISE DRESSINGYx teaspoon mustard; Yt teaspoon salt; Vi teaspoon pepper; ki teaspoon paprika; 1 *KK yolk; 2 tablespoons pure vinegar; 1 cup salad oil.Mix the mustard, salt, pepper and paprika. Add egg yolk and mix well. Add one tablespoon vinegar* Add the oil gradually, beating constantly with an egg beater* As mixture thickens, add remainder of vinegar.Following arc delightful variations of Mayonnaise Dressing:Thousand Island Dressing — To foundation recipe, add \4 cup chili sauce, 2 tablespoons chopped green pepper and 2 tablespoons stuffed olives, chopped.Tartar Dressing—To foundation recipe, add 3 tablespoons chopped sour gherkins, 1 tablespoon capers, 1 tablespoon chopped parsley and 2 tablespoons stuffed olives, chopped. If preferred, sweet mixed pickles may he used instead of the sour gherkins.Russian Dressing—To foundation recipe add %/2 cup chili sauce*Snappy Dressing—To foundation recipe add 4 tablespoons 4'win ketchup, 1 tablespoon Worcestershire sauce and 2 drops tabasco sar.ee.Indian Dressing—To foundation recipe add *4 cup chow-chow pickle, chopped.Horseradish Dressing—To foundation recipe add 2 tablespoons evaporated horseradish mixed with 4 tablespoons cold water.Fruit Salad Dressing—To foundation recipe add Y* cup whipped cream.. I'old in lightly.Celery Dressing—To foundation reeilie add 4 cup finely chopped celery and 2 tablespoons chopped green pepper.Different Dressing—td foundation recipe add I chopped hard cooked egg, 1 tablespoon cliopixxl pimento and 2 tablespoons iudia relish.FRENCH DRESSING1 teaspoon salt; t teaspoon sugar; V* Irlkspoon paprika; 3 tablespoons vinegar: cup pure olive oil.Mix the salt, sugar and paprika* Add vinegar and oil, and beat thoroughly, or put all the ingredients into a glass jar, screw top on tightly and shake thoroughly.Following are delightful variations of French Dressing:Chiffonadc Dressing—To founds-tion recipe add 2 tablespoons chopped [parsley, 2 teaspoons chopped onion, 1 hard cooked egg (chopped) and % cup chopped cooked beets well drained.Ketchup Dressing—To foundationrecipe add % cup tomato ketchup and mix thoroughly.Mustard Dressing—To foundationrecipe add 2 tablespoons prepared mustard sauce and mix until thoroughly blended.Parisian Dressing—To foundation recipe add 2 tablespoons chopped green pepper, 2 tablespoons chopped red pepper, 2 tablespoons chopped celery, tahlespfKHi chopped onion and 1 tahb-snoon chopped parslcv, MixTiquanto Dressing—To found*-tion recipe add l/2 teaspoon mustard, h teaspoon Worcestershire sauce, lA teaspoon onion juice and 2 drops tabasco sauce. Mix thoroughly,Roquefort Cheese Dressing -—* To foundation recipe add 4 tablespoons Roquefort cheese (crumbled) and mix thoroughly.Spinosa Dressing—'To foundation recipe add I tablespoon chopped sweet pickle, 1 tablespoon stuffed olives (chopped). 1 teaspoon chopped parsley. Mix thoroughly.5arniner Dressing— Jn foundation recipe use 1 tablespoon less of vinegar and add 3 tablespoons pineapple juice, 3 tablespoons orange juice and 1 teaspoon sugar.Tarragon Dressing—1„ foundation recipe use Tarragon vinegar for this dressing and add 1 hard cooked egg, chopped very fine.COOKED SALAD DRESSING1 tenspfjon mustard; I teaspoon salt: t teaspoon sugar; 2 tablespoons flour; V* teaspoon paprika; t cgK; % cup milk: 14 cup pure vinegar; I tablespoon butter.Mix mustard, salt, sugar, flour and paprika together. Add well-beaten egg and mix until smooth. Add milk and vinegar and cook over hot water until thick, stirring constantly. Remove from fire, add butter and cool.Following are delightful variations of Cooked Salad Dressing;Hawaiian Dressing—To founda-tion recipe, when- cool, add 3 tablespoons orange juice and 3 tablespoons pineapple juice. An especially good dressing for fruit salad.Manhattan Dressing— To foundation recipe, when cool, add ^ cup sandwich relish.Savory Dressing—To foundation recipe for Cooked Salad Dressing, when cool, add % cup India Relish.Whipped Cream Dressing— hold into the foundation recipe, when cool, f.{ cup whipped cream! Good on all fruit salads.Cold Slaw Dressing—O m it dry mustard in foundation recipe and add I 3 tablespoons prepared mustard] sauce when dressing is cool.Fluffy Dressing— Wh foundation recipe separate the egg.i vik T directed, arid lastlyfold m tlie stiffly beaten egg white rflcr dressing is cooked and cool. ^
Newspaper Details
Richmond Dispatch
Richmond, Virginia, US
Wed, Nov 24, 1897
Page 4
Full Page
Clipped by
Anonymous
DC, USA 07 Jun 2024
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