The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-05-23

green vegetables rnakessit possible for the
SALAD lover to revel n TINS par ticular class
ence to the making. OF boiled salad Dress
ings that may not be generally known
that viii be very acceptable information to
the housewife. One item is the fact that
a boiled salad dressing may be made tnat
place, for at least two weeks in the hot
test weather. and when moderately sea-
soned and vinegar added, It may be used
for any kind of a salad BY sither adding
a little more vinegar and higher seasoning
or little more sugar, II served with fruit
salad.
idea of the variations which may be made
with dressings of this class.
A GOOD HOME MADE DRESSING TO
KEEP
Place in a bowl three eggs. one table
spoon each of sugar and oil or butter.
teaspoon of salt, one Of mustard and one
til perfectly smooth and then pour in
gradually, beating constantly, a cup OF
milk or cream-sour makes the finest
dressing. Set this oyer basin of boiling
water and beat in rapidly half a cup OF
hot vinegar Stir and cook until the con-
sstency of boiled custard- Remove from
the IRE and when cold pour into small
Jars and cover tightly and place in cold
place When serving this with a salad you
90, 81, the aei1ifv nv ad6fne~ q 1ft+Ie
hot vinegar or a few drops of lemon juice
to the dressing, or. better still, marinate
the materials for the salad with little
oil and lemon juice. as this viii not thin
the dressing 50 much
TOMATO DRESSING.
This is a nice boiled dressing that may
be made to serve with fresh tomato salad
Beat two eggs light, add to them fourth of
q teaspoonful of salt. a teaspoonful of SUI
gar. half teaspoonful OF prepared mus
tard. a tablespoonful OF sweet cream and
three tablespoonfuIs OF tarragon vinegar
Stand the saucepan over kettle of boil
ing water and stir until 1t reaches the COLI
sistency Of thick cream
A FINE SALAD VINEGAR
This viii be found to be a great addition
to your pantry stores. If you are a salad
maker. Take three ounces each of shall
lots chives, tarragon and sweet savory.
two tablespoons Of dried mint leaves and
the same of balm; pound all together in
jar FIJI up with strong white wine vine
gar, cork tightly and let stand fortnight
exposed to the sun each day; then filter
through a flannel bag. bottle and cork Sc
curely.
CREAM DRESSING FOR MEAT SAL
This dressing is nice with corn beef
salad. Beat TWO eggs light, add a pinch
of salt quarter of a teaspoon of mustard,
little celery salt, then three tablespoons
of vinegar and one Of thick cream mixed
together. Cook the mixture until it be-
gins to thiclken, then serve mixed with
the chopped meat
CLUB DRESSING
Boil two eggs very hard. Rub the yolizs
through sieve with the whites chopped
very fine. then rub to a paste with six Ia
blespoonflils of oil or melted butter and
pimento peppers, one very small onion q
little garlic, a small bunch OF chives and
and paprica to taste and stir together
briskly over boiling water until it is quite
thick The success lies in mixing the ma
terials together properly.
BACON SALAD DRESSING.
Try out two tablespoonfuls of bacon OF
ham fat and while hot add a tablespoonful
Of flour and stir until perfectly smooth.
then stir IN gradually half a cup OF hot
water and let it come to a boil, then
place the saucepan over another that con-
tains boiling water. Beat TWO eggs well
add to them a level teaspoonful salt. a
teaSpOOnful of mustard. a teaSpOOnful OF
sugar and a tablespoonful Of lemon Juice
Add half a cup Of good cider vinegar tc
the hot mixture and when well mixed
pour it into the egg mixture and blend
cook and stir until it thickens, then sci
aside until cool and keep in cold place
This Will keep in good condition for four
teen days.
ENGLISH BOILED DRESSING.
Boil two eggs very hard. also boil two
medium sized mealy potatoes Mash tbs
yolks Of the eggs to a fine powder viii
the back of a silver spoon or wooden pad
ole. Add level spoonful of salt, two OF
dry mustard. then the potatoes mashed
fine and rubbed through sieve Mir
time, two scant tablespoOnfuls of oil anC
two of thick sweet cream When smooth
consistency. The whites of the eggs may
be used to garnish the salad, either cut il
rings or the petals OF water lilies Win
little of the dressing for the yellow cen
tiers. This makes a very suitable dressinf
and garnish for a. fish salad.
CHEESE SALAD DRESSING.
Put two tablespoonfuls of soft grated
cheese in q mortar and pound it until per
fectly smooth. Season with a teaspoonfu
/ of salt and a little cayenne. Add a table
/ spoonful of vinegar and rub perfectly
smooth. Then add enough oil to mOisten
! This is not a boiled dressing but is added
to the list because it is rather out of tn
ordinary and makes a nice dressing fo
potato salad.
BOILED DRESSING FOR FRUIT
SALAD
Beat the yolks of two eggs with one cur
/ of sugar until creamy. Set the saucepan
over another containing boiling water an'
/ whip steadily with an egg whisk whil'
pouring in three tablespoonfrls of bOilin.
water. Continue to beat until thick ans
| foamy then Just before removing from tn
/ fire add the strained juice of a lemon o.
the juice and half the grated rind of al
/ orange. Serve cold