Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-05-23

| r.,
| with fruit salad
| A few easily made dressings will give
| an idea of the variations which may be
made with dressings of this class.
A Good Homemade Dressing to Keep.
Place in bowl three eggs, one table
| spoon each of sugar and oil or butter, a
| teaspoon of salt, one Of mustard and one
of celery salt. Beat these all together
until perfectly smooth and then pour in
gradually, beating constantly, a cup of
milk or cream-sour makes the finest dress
| ing. Set this over a basin of boiling water
and beat in rapidly half a cup of hot
vinegar Stir and cook until the con-
sistency of boiled custard. Remove from
the fire and when cold pour into small
jars and cover tightly and place in a cold
place. When serving this with salad
you can increase the acidity by adding a
| little hot vinegar or a few drops Of lemon
| juice to the dressing, or better still, mari
| nate the materials for the salad with a
little oil and lemon juice, as this will not
thin the dressing so 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 teaspoonful of salt, a teaspoonful of
| sugar, half a teaspoonful of prepared mus
tard tablespoonful of sweet cream and
.
Stand the saucepan over a kettle of boil
ing water and stir until 1t reaches the con-
sistency of thick cream.
A Fine Salad Vinegar.
| This will be found to be a great aGdf-
| ton to your pantry stores, If you are a
salad maker. Take three ounces each
| of shallots. chives, tarragon and sweet
| savory, two tablespoons of dried mint
| leaves and the same of balm; pound all
together In a mortar and then put them
| In gallon jar. Fill up with strong
white wine vinegar, cork tightly and let
stand fortnight exposed to the sun each
day; then filter through a flannel bag,
bottle and cork securely.
Cream Dressing for Meat Salads.
This dressing is nice with corn beef salad
Beat two eggs light, add pinch of SALT
quarter of teaspoon of mustard, one ia
blespoon Worcestershire sauce and a little
celery salt, then three tablespoons of vine
gar and one of thick cream mixed together
Cook the mixture until 1t begins to thicken,
then serve mixed with the chopped meat.
Club Dressing.
Boil two eggs very hard. Rub the yolks
through a sieve with the whites chopped
very fine; then srub to a paste with six
tablespoons of oil or melted butter and two
peppers. one very small onion a little
garlic, a small bunch of chives and three
sprigs of fresh tarragon. Add salt and
paprica to taste and stir together briskly
over boiling water until 1t ID quite thick
The success lies in mixing the materials
together properly.
Bacon Salad Dressing.
Try out two tablespoons of bacon or
ham fat and while hot add tablespoonful
of flour and stir until perfectly smooth
then stir in gradually half a cup of
hot water and let 1t 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 of salt, a
teaspoonful of mustard, a teaspoonful Of
| sugar and tablespoonful Of lemon juice
| Add half a cup of good cider vinegar to the
hot mixture and when we'll mixed pour it
| into the egg mixture and blend thoroughly
then return to the fire and cook and stir
until 1t thickens, then set aside until cool
and keep in a cool place. This will keep
In good condition for fourteen days.
English Boiled Dressing.
Boil two eggs very hard, also boil two
medium sized mealy potatoes. Mash the
yolks of the eggs to a fine powder with
| the back of a silver spoon or wooden pad
die. Add a level spoonful of salt, two
fine and rubbed through a sieve Mix we'll
together and then add a little at time,
two scant tablespoonfuls of oil and two of
thick, sweet cream. When smooth, add
enough vinegar to thin 1t to desired con-
sistency. The whites of the eggs may be
used to garnish the salad, either cut in
rings or the petals of water lilies with
little of the dressing for the yellow centers.
This makes a very suitable dressing and
garnish for a fish salad.
Cheese Salad Dressing.
Put two tablespoonfuls of soft grated
cheese in a mortar and pound it until per-
fectly smooth Season with q teaspoonful
of salt and little cayenne. Add table
spoonful of vinegar and rub perfectly
smooth. Then add enough oil to moisten
This is not boiled dressing, but is added to
the list because 1t is rather out of the or
binary and makes a nice dressing for po-
tato salad.
Boiled Dressing for Fruit Sauce.
Beat the yolks of two eggs with one cup
! of sugar until creamy. Set the saucepan
over another containing boiling water and
whip steadily with an egg whsk while
pouring in three tablespoonfuls of boiling
water. Continue to beat until thick and
| foamy, then just before removing from the
| fire add the strained juice Of lemon or the
| Juice and half the grated rind of an orange.
Serve cold.
Patent Gamers.
| This is an apparatus for canning and
| cooking fruits and vegetables on much the
same principle as the old ashioned method
| of using large boiler. with water, but a
| vast improvement on the same and a great
| saver of time.
Green Pea Timbale for Soup.
| Mash half cup of cook green peas and
| rub them through colander or sieve. Mix
| with spoonful of soup stock and the
| beaten whites of three eggs. Season to
| taste with salt. pepper and little pow
dered mint. Beat until well mixed then
press into a shallow square tin and steam
| in the oven over a pan of water until the
white of egg is set; then cut into small
| cubes and drop them into the soup just be-
fore serving.
Menus
| SUNDAY.
BREAKFAST.
| Strawberries
Sweetbread Omelet Grilled Tomatoes
| Cereal Griddle Cakes. Maple Syrup.
| Coffee.
| DINNER