The Richmond Virginian. (Richmond, Va.) 1910-1920, 1916-03-30
SALAD DRESSING WITH A
DIFFERENCE.

To meet the demand for some
thing different" in the way of salad
dressings, there are now being served
at high-cias restaurants and hotels
many novel combinations, some OF
which are so simple OF preparation
and so delicious in flavor that they
are 10 be recommended to the home
salad mixer. While the origin OF
most of these fancy salad dressings
may be traced back to two or three
standard recipes. so radical are the
changes which have been wrought
both in appearance and flavor. that
the original ingredients are almost
overlooked.
For instance, on a basis of plain
Hayt nnaise several transformations
ere popular. One OF the best-liked
combinations is the addition of a suf-
ftcient amount of Chill sauce to pro-
dnce a strong. red coloring. AS this
makes too acid a dressing, powdered
sugar In added as an offse, and mine
Cd parsley and chives are also stirred
in Somewhat similar Is a dressing In
which tomato PURGE is added to May
onnaise and finely-chopped red and
green sweet peppers stirred in. These
are at their best with vegetable salads.
What IL known a. white Mayon-
naise" has gained much popularity
because of It's delicacy of flavor and
it's adaptability TO various fruit salads.
To rake this, stiffly- whipped cream is
added to Mayonnaise until the de-
stree lightness of color and texture is
gained. When served with a salad or
FAXED fish or crabmeat, the addition
Of grated cucumber is pleasant nov
city A small quantity of freshly
grated horseradish is another innova
ton Especially appropriate with
fruit salad In the addition OF a suf
ficient amount OF melted fruit jelly
to flavor the creamy Mayonnaise. Cur
rant Jelly is first choice for this pur-
nose but raspberry Is also good.
Another fancy salad dressing, APP
propriate for serving with fruit salad.
has for its basis thin mayonnaise
into which is stirred finely-chopped
pre- erved ginger with enough of this
Rlnfp or syrup 70 give an agreeable fla
vor Where less of the ginger flavor
Is desired use crystallized ginger, fine
ly ct opped,
As substitute for mayonnalse,
whipped cream. either sweet or sour,
will he found excellent as a basis for
various additions This Ia especially
desirable for those who do not care
for the flavor OF oil When the cream
Is ,..most stiff enough. begin adding
what accessories are liked and are
in accord with the salad 10 be served.
Fine chopped onion. parsley. chives.
sweet red and green peppers and pick
led Leets are among the favorite ad-
iiticns Vinegar or lemon juice should
also be added and the usual season.
tngs of salt, pepper and parprika.
An easily-made egg and cream
dressing. recommended for cabbage
or celery salad. is made by beating
the yolks OF two eggs with two table,
spoons OF melted butter. When well
blended. whip in two tablespoons OF
Thick cream. either sweet or sour. one
tablespoon OF powdered sugar. half q
teaspoon OF dry mustard and salt and
pepper to taste. Then add four table
spoons OF vinegar This recipe may
be varied by reducing the amount of
win gar and substituting tomato cat
sup. Chill sauce. or any OF the WELL
known bottled sauces.
French dressing with variations In
cludes an almost endless list of addi-
TORS to the usual ingredients For
plan lettuce, romaine or endive, Ro-
ouefort cheese, anchoves, sardines or
curry powder Is often blended with
the oil tn mixing the dressing, The
masl ed yolk of hard boiled egg
gives a richness that lie agreeable with
out changing the flavor. and the use
of fancy vinegars, such as tarragon,
will he found TO give variety, The
liq,.id drained from mixed pickles is
wont tn saving for this purpose.