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SALAD DRESSINGS -- Continued
Great Northern Special Dressing
(Service for Six)
1 egg yolk
Pinch of salt
1 cupful pure olive oil (very cold)
Pinch of mustard
Juice of 1 lemon
Tablespoonful vinegar
To the egg yolk add (1 drop at a time to begin, then slowly increasing), very
cold olive oil. When signs of thickening develop add the lemon juice and
vinegar, previously dissolving in the vinegar, pinch of salt and mustard. When
this product, called mayonnaise, is finished, add 1 teaspoonful Worcestershire
sauce, 1 teaspoonful Chili sauce. Chop fine and add 2 ounces Roquefort cheese,
one-half of a green pepper, 1 level teaspoonful paprika.
Our Own Vinaigrette Sauce
1 cupful tarragon vinegar
3 red pimientos
2 cupfuls pure olive oil
3 green pimientos
3 large dill pickles, chopped fine
2 tablespoonfuls onion juice
3 sprigs parsley, chopped fine
2 tablespoonfuls mixed English mustard
1 heaping tablespoonful capers, chopped fine
Salt to taste
Mix thoroughly in open-mouth bottle and shake well before each service. Serve in
sauce-boat. Good with cold asparagus and various vegetable salads.
French Dressing
1 cupful pure olive oil
3 teaspoonfuls malt vinegar
Juice of half a lemon
1 level teaspoonful salt
2 level teaspoonfuls paprika
1 level teaspoonful sugar
Stir thoroughly before serving and make fresh lot at frequent intervals.
Cocktail Sauce
To Chili sauce or tomato catsup-- add, chopped fine, hearts of celery, green
peppers and capers and a very few drops of Tobasco sauce, a little lemon juice
and celery salt.
 
 
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