The evening herald. [volume] (Albuquerque, New Mexico) 1914-1922, 1915-05-10
! Proof Of a Salad
In the Dressing



A S the season for frcsh salads adj
IN vancea one cannot have too
r. \ many dressings on her list, as
DRESSINGS vary with the salad. II the
-housekecpcr has been thoughtful
enough TO provide herself With sew
erai members OF the vinegar family,
either homemade or from the store.
she will ave an excellent start; say,
for instance. horse-radish vinegar,
beet vincNlr, pepper vinegar, TARA
son and spiced vinegar. TO say nothing
uf the cver-necessary lemon, which
should always be az hand.
There Is but one kind OF oil TO DO
taken into consideration, that is he
best. though so-called 'just a. GOOD
kinds may masquerade under several
names. The French olive OF and the
italian, with walnut oil FOR occasional
use. will be found the best, though
many people regard refined c~ottonseed
oil and peanut OIL as fairly sntisfnc-
tory. They are much cheaper, but
they cannot compare with olive oil
for smoothnoss OF texture or richness
OF flavor.
Mayonnaise forms the basis Of a
number Of dressings. n II made with
the addition OF a little dry mustard
when II Il used FOR meat. fish ana
some combination salads; but where
IL Is for fruit salad, vegeta5ie or
cheese salads mustard Is best omitted.
For tartar sauce the mayonnaise IL
thinned slightly with cream, or with
a little tarragon vinegar, n has a
little chopped onion. pepper and
chives or a gherNin pickle in Il to sup
ply the sayory flavor.
Heavy French Dressing--A half tea
spoon OF salt. "A quarter teaspoon OF
pepper, six tablespoons OF olive oil,
two drops OF tobasco sauce. a quarter
TEASPOON u Worcestershire sauce,
four drops OF onion juice, a quarter
teaspoon Of mustard sauce; beat WITH
an egg 1cator, adding slowly the Juice
OF one lemon. Continue bcating Tor
10 minutes, then ado slowly "a table
spoon OF tarragon vinegar, beat hNe
minutes more. and set away IN "A cold
place until ready for use. Just before
using stOr thoroughly with "A FORK
and II a little thick add another Ia
blespoon Of vinegar.
Thousand Island Dressing-Chop
fine one onion, two small cold boiled
beets, one hard boiled egg mix with
| four tablespoons Of thin mayonhaise
and a tablespoon OF chill sauce; mix
Thoroughly and add three tablespoons
OF cream. Select the brand OF chil'
sauce with ingredients out ot the mn
est; II they are coarse. mash then
through a fine sieve. This dressing
will be found excellent with Shite let
tucc and cucumbers.
Prussian Sauce-TaNc four table
spoons Of horse-radish. Two table
spoons OF bread crumbs that have
1 been fried IN butter and drained. salt
pepper, a tablespoon Of sugar, a tea
spoon Of onion juice, a teaspoon oil
finely chopped parsley and a cup col
sour cream. Beat thoroughly with d
fork ana serve with potato or a'uas'
salad.
Sweet Cream sauce-One cup o
sweet cream. a teaspoon Of sai'
Tablespoon OF sugar three drops e.
tabasco sauce. two tablespoons OF tar
~ragon yincgar. stir Thoroughly mt,
all is blended. chill, and serve W.T.
luny combination vegetable salad
Mint sauce-Gather fresh miu
leaves. wash and pick from the sta "
!, enough to make, when chopped, I'u
! dessert spoons and pour over thea
two dessert spoons ~ x and a bal
lumber oil tarrdgOn vinegar. s
until thoroughly blended and let snat
I for two hours before serving Wil
lroast lamb. This Is often used as
dressing for cold fish.
Amhrosla Sauce-ThiH auce b. Q
, use with "a fruit salad consisting 81
white grapes, oranges. bananas, grape
fruit and a little diced pineapple TtN
G the Juice Of one lemon. the Juice a.
halt an orange and a half "A cup 81
grated pineapple. stir together an
y add hree-auartcrs Of u cup Of strain
I ed honey hat Is warm enough {
blend thoroughly; add "a teaspoon q
. ginger syrup, and after the fruit d.
r bcen chilled and drained, pour Owe
ten sauce and heap a little whirpe
lcrcam on top.
n Sauce Pluuaut-This Is a goo
sauce 10 use with any old cold III
"A salad. 4 half cup Of tomato Hctchui
"a teaspoon OF Worcestershire sauce,
70 teaspoon Of mushroom kotchup, IA
Juice of an onion, "A half teaspoon g
z hot southern sauce. a tablespoon
To- ohutney syrup. blend thoroughly an
rIadd a tablespoon Of tarragon vinega
Boiled Dressing for Fruit salad
a Take three tablespoons OF hour AN
b mix with enough water "a make a M
q batter: a quarter cup Of a hlio
b. up with water, n cup Of water, thr'
b. tablespoons OF sugar, one teaspoon
d melted butter. the yolks OF four egi
with the white of one, a pinch oi sal
three drops OF hot southern stuc
q Mix together and cook in 70 doub
A boiler until the dressing ~ as smool
h and thick az honcy, remove from q
IRE and cool. just before serving "a.
% a little whipped cream 10 the ores
ing. which is cold, and turn over u
, chilled and drained fruit,
: Walnut Mayonnaiso-Hav all ]
- gradients chilled, using the walnut
=, In place Of olive oil and proceed
the usual way when the r1ayo
nnise IS mixed. add f. hall cup Of I'm
Is chopped walnuts and three dro
Of tobasco sauce, just before serNiI
add two tablespoons Of whip
cream. This dressing rs excelle
ee with an green salad combinations al