SALAD DRESSINGS AND MAYONNAISE

New Zealand Listener, Volume 13, Issue 333, 9 November 1945, Page 22

SALAD DRESSINGS AND MAYONNAISE

ANY people are asking for ideas about salad dressings as well as for mayonnaise. The dressing supplies variety -makes the same _ ingredients assume the"guise of a different salad, and introduces the element of surprise, which is always an appetiser. Of course, if you are trying to reduce in weight, you should not eat mayonnaise. In America, the oil used in dressings is frequently cottonseed, or corn oil, instead of olive. These are excellent, and possibly may be obtainable here some day. Lemon juice is good to use instead of, or in conjunction with, vinegar, on account of its Vitamin C. . Boiled Oil Mayonnaise (American) This recipe was given me as one that is used in a smart New York restaurant. It is the same type as the good commercial dressings. First blend together 2 tablespoons of salad oil, 2 tablespoons flour and 2 tablespoons lemon juice in a breakfast cup. Fill up the cup with boiling water, transfer the contents to a double-boiler (or a basin standing in a saucepan of water), and cook until thickened, stirring constantly, Beat in one well-beaten egg yolk, and cool. Then gradually beat in one cup of salad oil, a teaspoon of salt, % teaspoon dry mustard, and a teaspoon of pepper. Lastly, thin the mixture with the egg white whipped stiff. Mayonnaise Mustard Dressing To % cup of boiled-oil mayonnaise add 1 tablespoon prepared mustard. Mayonnaise 4 Mix the following dry ingredients: 1 teaspoon sugar, 34 teaspoon salt, ¥@ teaspoon cayenne, 14 teaspoon dry mustard. To them add 2 egg yolks, beat until slightly thickened, and add gradually 144 tablespoons lemon juice, and 114 tablespoons vinegar. Now, with an egg-beater of the wheel-type, beat in 144 cups of salad oil, by teaspoonfuls, beating thoroughly after each addition. When thick the oil may be added more rapidly, but take care to beat the mixture thoroughly after each addition. When done, a tablespoon of boiling water should be beaten in. If stored in a glass jar, covered closely and in a cool place, this should keep indefinitely. ; Thousand Island Dressing There are two or three recipes for this: . ; (1) Combine % cup of mayonnaise with 2 teaspoons chopped chives, 2 tablespoons catchup, 2 tablespoons chili sauce, 2 chopped hard-boiled eggs, % cup cream, and 2 tablespoons of chopped red peppers. Chill well. (2) One cup mayonnaise, % tablespoon minced chives, 5 tablespoons chili sauce, and 1 chopped red pepper. (3) This is the easiest, though not the most perfect. To 1 cup mayonnaise add

2 tablespoons each of chopped sweet pickle, green olives and capers, and 2 teaspoons of chopped parsley. French Dressing Basic Recipe: Combine all these ingredients and beat thoroughly until smooth and well-blended: 34 cup salad or olive oil; 4 tablespoons lemon juice or vinegar; % teaspoon salt; a speck of pepper; a dash of paprika; % teaspoon sugar, Lime French Dressing Substitute lime juice for lemon juice, and increase the sugar to 2 tablespoons. Fruit French Dressing Substitute any fruit juice for the lemon juice. Mint French Dressing Use vinegar, treated as follows, instead of lemon juice. Heat the, vinegar to just boiling point, then add 5 sprigs of crushed mint leaves. Cover and let stand a few days’ and then strain. Quick Chili Sauce Here is a recipe for a. home-made Chili Sauce: One large onion minced; 1 tablespoon vegetable oil; 1 teaspoon pickle-spices, 4 minced hot peppers, 1 quart canned tomatoes, 42 teaspoon salt, 2 teaspoons .sugar. Fry onion tender in the oil. Tie the spices in a piece of cheesecloth; add the remaining ingredients and simmer till smooth and thick (with an asbestos mat underneath). Remove the spices, Chill and use. [NOTE: Some of the ingredients mentioned in these recipes are unobtainable, but you may think of some substitutes or just omit them. And, by the way, save these recipes for next week’s salads.]