Mayonnaise and Salad Dressings

New Zealand Listener, Volume 36, Issue 911, 25 January 1957, Page 16

Mayonnaise and Salad

Dressings

AST week we suggested various salad recipes, so it is natural to follow up now with dressings. It is sensible to have a variety of these, just as we have different fillings for sponge cakes. Many of us make up a quantity of dressing with sweetened condensed milk and keep it in the refrigerator, taking some out each day and adding a different ingredient for variety. We may add chopped chives, chopped cucumber, chopped celery or mint, and even spring onions (especially for a crayfish salad), or a tablespoon of cream cheese, or grated cheese. Here is the basic condensed milk recipe for this: Wadestown Mayonnaise One 14 oz. tin of sweetened condensed milk, 1 teaspoon pepper, 1 teaspoon salt, 1 teaspoon mustard. Three parts fill the empty milk tin with vinegar, then fill to brim with water. Add this to milk and seasoning, and beat all together with rotary beater. One or two eggs may be beaten in if liked, but it is just as nice without, This recipe fills a 2 Ib. preserving jar. Boiled Oil Mayonnaise This was given to me as the dressing made for the smartest lunch-room in New York. It is also said to be the type used in making good commercial dressings in the United States, because it has the luxurious taste of mayonnaise at

half the cost. First blend together 2 tablespoons of salad oil, 2 tablespoons flour, 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 1 wellbeaten egg yolk, and cool. Then gradually beat in 1 cup of salad oil, a teaspoon of salt, 44 teaspoon dry mustard, and a teaspoon of pepper. Lastly, thin the mixture with the egg-white whipped stiff. French Dressing Combine all these ingredients and beat thoroughly until smooth and well blended: 3% cup salad or olive oil, 4 tablespoons lemon juice or vinegar, % teaspoon salt, a speck of pepper, a dash of paprika, 1% teaspoon sugar. Lemon French Dressing Half a cup of olive or salad oil, % cup lemon juice, 4% teaspoon salt, few grains cayenne, 2 tablespoons sugar or honey. Combine all ingredients and shake well before using. Makes 1 cup. This may be varied by adding 2 tablespoons chopped mint; also by substituting 1% cup of pineapple juice or orange juice instead of % cup lemon juice. Cucumber Cream Dressing Two tablespoons lemon juice, 1 cup heavy whipped cream, dash of cayenne, 1% teaspoon salt, dash of white pepper, 3% cup grated cucumber, drained. Stir

lemon juice gradually into whip cfeam, add seasonifigs and cucumber. Serve with fish. Thousand Island Dressing There are three recipes for this: (1) Combine 4% cup of mayonnaise with 2 teaspoons of chopped chives, 2 tablespoons ketchup, 2 tablespoons chili sauce, 2 chopped hard-boiled eggs, % cup cream, and 2 tablespoons of chopped red peppers. Chill well. (2) One cup mayonnaise, 4% 4tablespoon minced chives, 5 tablespoons chili sauce, and 1 chopped red pepper. (3) This is the easiest, though not the most correct: To 1 cup mayonnaise add 2 tablespoons each of chopped ‘sweet pickle, green olives and capers, and 2 teaspoons of chopped parsley. Quick Dressing One egg, 1 teaspoon salt, 1 teaspoon sugar, 12 teaspoon mustard, ¥ teaspoon paprika, 1 tablespoon vinegar, 1 tablespoon lemon juice, 1 cup salad oil. Beat egg and seasonings together until thick, add vinegar and beat well. Add oil slowly 1 teaspoon at a time, beating well between each addition. When ¥% cup of salad oil is added, the remainder may be added alternately with lemon juice. For a thicker mayonnaise use 1 or 2 egg yolks in place of the whole egg. French Dressing (No Oil) .One teaspoon gelatine, 1 tablespoon cold water, 4% cup hot water, 3 tablespoons sugar, 14 teaspoon salt, 4% cup fresh lemon juice, Ya teaspoon dry mustard, 4% teaspoon paprika. Soften gelatine in cold water. Dissolve in hot water. Add sugar and salt. When cool, add lemon juice, mustard and paprika. Add chopped green pepper, onion, garlic or other seasoning to taste. Shake well and chill.