The Wahpeton times. [volume] (Wahpeton, Richland County, Dakota [N.D.]) 1879-1919, 1908-02-27

\ (I0oJ The amount OF information, in
| subject to lie had for q trfling
| cost. 1t may be that the average mixer
of a dressing is not overparticular as to
| the temperature of the ingredients. or he
| gives too little time to the blending.
Whatever it is. despite the literature of-
| fered on the subject. the perfectly mixed
salad dressing is Il non" too familiar
taste to the average tongue. This should
not be the case. partly for the reason
that it is always sinful to waste excel
| lent material and partly because n good
salad dressing should be an important
part OF the luncheon or dinner menu.
| There is mere wholcsomeness contained
| in Il perfectly mixed salad dressing than
it is generally credited with. and from
the health standpoint i. should be taken
| regularly, hut mixed iudcously without
too much seasoning. Salad oil has medi-
ciaal qualities of high value ard there is
| a tome or a nerve food in the majority of
the green things which form the excuse
| for a dressing.
The two principal dressings. French ana
nlayonna'sr. lend themselves to a number
| cr variations. $50 that one who has mas
tered tn" art of preparing them and I'M
Gcrstands the COMPLIMENTS of each salad
presented to him for dressing is never at
a loss as to what proportions Of oil. vim
cgar and seuson'ng to use. Mayonna!so
is more difficult to prepare. and 1t is
frequently soo'led through ignorance.
| Many mistress has found bowls of egg
HolH and oil which Rave not blended set
aside as useless or thrown away. and the
cook in pIre ignorance has mixed another
bowl of dressing. believing the first one
hopeless failure. If the oil is poured in
too fas: it separates from the eg, yolk
hut even so 1t should not he thrown away
but kent to use with another yolk of egg
into which little oil has heen mixed.
Groo by drop. and tten the first mixture
added :ust as carefully. In this way the
other am the oil will thic:sea tie whole
rs it should.
1t requires patience as we'll as skill to
make mayoana'sa. The mixture cannot
he properly bierded in less than half an
hour for small quantity. and the more
it is beaten and stirred the thicker,
creamier and smoother 1t becomes. Some
persons mix the egg and oil will, a silver
fork. others use tablespoon The yolk
should be broken into a shallow bowl or
place that is of fair circumference Mo-
a bit oi the white should be put in with
the golden yolk. After it it broken up
with the spoon or fork the oil should be
added slowly and drop at time. I'm
less the egg and oil are of the right tenn.
perature they will not blend. They should
be cold without being chilled. Usually a
half pint Of olive oil is enough. but the
absorbing qualities and size of the yolks
differ. SO that 1t is safer to keep on add
ing the oil until the desired thickness is
obtained. Then it is time to pour in a
little vinegar. tarragon If liked. or lemon
juice if one prefers that to the sharper
flavor of the tarragon. A saltspoon OF
salt. pinch Of cayenne pepper, mustard
and paprika may be added. A bit of
grated onion or a rubbing of garlic on the
mixing spoon will impart flavor which
suits some palates
This dressing is the foundation for all
salads which require a thick. rich accom-
paniment to complete them. 1t is much
used with cold fish. cold game and cold
meats by adding certain other ingredi-
ents. For instance. perfect sauce tartar
is made by using the mayonnaise founda-
ton and stirring in chopped pickles.
olives and grated onion. To serve with
cold fish. such as salmon or halibut. an
attractive looking pale green dressing.
which Is especially pleasing to the eye
when poured over the pink salmon, may
be made by mixing with the mayonnaise
some cold spinach juice.
Hard boiled eggs are used for dressing
certain kinds of salads, especially fish
salads. This dressing is made by taking
the yolk Of a hard boiled egg and rubbing
it smooth IN bowl into which is put
half teaspoonful each of mustard and
salt. small potato boiled until mealy. Il
tablespoonful of thick cream and the
same amount of salad oil, added drop by
drop. Just before serving little vinegar
should be worked In with the thick and
blended dressing.
Paprika inlparts reddish tinge to
dressing the white of egg mixed with
mayonnaisc will make it very pale.
creamy yellow. while the juice of beets
will give it Il pinkish tinge. In preparing
fancy salads which are intended to please
the eye as we'll as the palate these color
ings are important to know. They have
little effect on the taste. but produce a
harmony which cannot fail to excite fav-
orablc comment.
A dressing much liked in the South is
made by mixing the yolks Of six hard
boiled eggs, which have been rubbed per-
fectly smooth with silver spoon in
bowl. and adding heaping teaspoonful
Of dry mustard. enough oil to combine
and the whole worked into a paste. A
teaspoonful of sugar. liberal amount Of
salt and pepper and four tablespoonfuls
Of vinegar complete the seasoning This
dressing is excellent served with young
cabbage or tomatoes.
French dressing takes less time to mix
and is usually prepared at the table. in
order to lltIe it perfectly fresh. 1t should
never be allowed to stand any time on
salad. but should be served and eaten at
once. The ordinary method Of preparing
it is to use "a rather large and shallow
bowl and a set of wooden salad knives
! and forks. There are some epicures who
| never permit the maids to touch these
! mixers. which is merely a careful rub
bing dry instead of washing. They con-
tend that water spoils the texture of the
| wood and the flavor of the dressing
First. small quantity of salt and about
| half this amount of pepper are beaten to-
gether with three tablespoonful of olive
oil. When the mixtures has become thick
and creamy tablespoonful of tarragon
| vinegar is added or the Juice of lemon
| The secret of mixing a good French
dressing is to have all the ingredients
blend perfectly and to have it thick. II
the oil y not of the proper temperature
or the Ingredients do not seem to blend
as they should. u small lump of ice placed
in the bowl will be almost instantaneous
in its thickening effect 1t should be left
in, however, only while the stirring is in
progress. and until the dressing has be-
come thick. Paprika. instead of pepper.
or used in conjunction with pepper. pro-
duces very appetizing French dressing,
and instead of using vinegar or lemon to
| give al sharpness to the dressing COM