SALAD DRESSINGS AND RELISHES

New Zealand Listener, Volume 18, Issue 450, 6 February 1948, Page 22

SALAD DRESSINGS AND RELISHES

Y using a variety of saladdressings, and mayonnaises, and salad relishes, we can vary our salad meals nicely and avoid monotony. A good American practice, when having a cold saladmeal, is to serve first a little hot, rich soup. Of course, in the hottest weather, the soup may be jellied and iced; but often for a "porch meal," where the salads and desserts are served buffet style, the home economists advise bringing out from the kitchen a pitcher of hot soup, which is filled ‘into pretty soup-cups and handed round first. Then coffee to end up with; and hot rolls and layer cake. Beet Salad Relish One cup finely chopped white cabbage; 142 cups chopped cooked beets; Y% cup finely diced celery; 1 tablespoon minced parsley; 1 teaspoon onion juice; French dressing to. blend. Combine the ingredients in the order given, chilling for a few hours before serving, Simple French Dressing One tablespoon vinegar; 2 tablespoons good credm; 14% teaspoon salt; %% teaspoon sugar; 1 tablespoon cooked potato; a shake of pepper, Saladoil may be substituted for the cream. Mash the potato and mix with the pepper, salt and sugar till smooth. Add the cream or oil gradually, and when well blended, stir in the vinegar drop by drop. These proportions may be multiplied as necessary. "No-oil" French Dressing One teaspoon powdered gelatine; 1 tablespoon cold water; 4% cup hot water; 3 tablespoons sugar; 42 teaspoon each of salt and paprika (or pepper); %2 cup fresh lemon juice; 1-8 teaspoon dry mustard, Soften gelatine in the cold water, and then dissolve in the hot water, Add sugar and salt, When cooled, add lemon juice, mustard and paprika. To this you may add chopped onion or garlic, green peppers, or other seasonings to taste, Southern Salad Relish ‘One-third of a cup each of chopped apple and chow chow pickle; 2-3rd cup chopped celery; 1-3rd cup minced green pepper. French dressing. These peppers are often available now at greengrocers, Combine the ingredients and moisten with French dressing, Italian Dressing Measure 3 parts oil to 1 part vinegar. Drop oil slowly into vinegar, beating well, Add salt and pepper to taste. A few drops of onion juice may be added. Magic Mayonnaise Quarter of a cup of vinegar or lemon ‘juice; 1 teaspoon dry mustard; 1 egg yolk (unbeaten); 44 cup salad oil or melted butter; 4% teaspoon salt; few grains cayenne; 2-3rd cup condensed milk. Place ingredients in pint jar. Fasten top on and shake vigorously for \ >

2 minutes. Chill before serving. May be made by stirring ingredients in a bowl. Golden State Dressing Combine the following ingredients and cook in basin standing in saucepan of boiling water until thickened. Chill. Serve with a fruit salad plate containing sections of orange, pieces of pears and apples, any berries and grapes, with lettuce and cucumber.! Two eggs lightly beaten; 4% cup sugar; 4% cup lemon juice; 42 cup orange juice. | Tomato Salad Dressing Four tablespoons tomato juice; 1 tablespoon lemon juice; %4 teaspoon salt; % teaspoon pepper; 12 teaspoon

prepared mustard; 1 teaspoon sugar, Put ingredients into a bottle and shake well. Fruit and Nut Relish One small banana, sliced; 1 large orange cut in chunks; one cup diced fresh pineapple; 42 grapefruit coarsely chopped; an apple, diced; 4% cup coarsely chopped walnuts (or peanuts), French’ dressing. Combine all in the order given, Chill and serve in lettuce nests,