Evening Republican, Volume 20, Number 116, Rensselaer, Jasper County, 15 May 1916 — DRESSING, FOR THE SALAD [ARTICLE]

DRESSING, FOR THE SALAD

Important Part of Dinner’s Preparation That May Make or Mar the Occasion. The dressing is the making of a saL ad—Just aa It is of a woman. To begin with, of course, there must be crisp, fresh greens. Then there must be a delicious dressing. French dressing is best made in this way: Beat a teaspoonful of salt with six tablespoonfuls of olive oil until thick. Then Blowiybeat in two tablespoonfuls of vinegar, add red pepper and pour over the salad. Sardine dressing for crisp lettuce is delicious. Here is the recipe: Skin and bone two sardines and add the powdered yolk of two hard-boiled eggs. Rub to a smooth paste. Add a teaspoonful of sugar, one of dry mustard, half a teaspoonful of olive oil, a tablespoonful of tarragon vinegar, half a teaspoonful of cream and salt and pepper. Add a little lemon juice to thin to a creamy consistency. Golden salad dressing is good with fruit salads. Beat two eggs slightly, add a quarter cupful of fruit Juice — orange or pineapple —a quarter cupful of lemon Juice and a quarter cupful of sugar. Stir over hot water in a double boiler until it begins to thicken, cool and use for fruit salads.

This is a good boiled salad dressing: Beat the yolks of two eggs untij. creamy. Mix with a teaspoonful of mustard, the same of salt, three tablespoonfuls of sugar, two tahlespoonfuls of cream and one of butter. Over this pour two-thirds of a cupful of hot vinegar and cook over hot water, Stirling constantly, until thick and smooth. Cool and use with vegetable salad. Horse-radish sauce is made by mixing in a bowl a teaspoonful of mustard, teaspoonful of vinegar, half teaspoonful of salt and a little pepper. Break on this mixture the yolks of two eggs and beat with an egg beater. Add olive oil until a thick sauce results, and then add a tablespoonful of grated horse-radish. This is a good and easily made dressing to serve with celery, or lettuce salad: Mix four tablespoonfuls of olive oil with the juice of two small lemons, the chopped yolk of a hardboiled egg, salt and pepper, and a tear spoonful of chopped chervil.