Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-03-27
WOMAN'S WORK
IN WAR TIME

lin w AN l lltlL
Receipts from the National Council
of Defense cook book;
tto-Frenoh Dressing.
q cup OIL I cup vinegar ] tea
spoon salt, paprika and pepper. onion
juice
Mix dry Ingredients, add vinegar
and on on juice. Add oil and mix
thoroughly
11t-Chesse Dressing.
To 4 cup French dressing add Il
cup chill sauce. .easpoontul Wor-
oesiegshire sauce. / teaspolnful chiyes
or onion
113-Ripe Olive Dressing
To y cup French dressing add =
onion, finely cut or grated. and : ripe
olives, finely cut
tt4--chifonade Dressing.
1. cup OIL, , tablespoons vinegar.
tablespoon tarras3n vinegar able
spoon chopped green pepper J table
spoon chopped red pepper { table.
spoon chopped chlyes. teaspoon salt.
y teaspoon Daprika. is teaspoon pep
per Mix thoroughly
t15-Mayonnaise Dressing.
teaspoon salt, Cayenne, [ teaspoon
mustard egg yolks. tablespoon
vinegar tablespoon lemon Juice. ~
cup oil
Mix dry ingredients, add egg yollls.
and when well mixed add T. table.
spoon vinegar Add oil gradually al
first drop by drop and stir constantly.
As mixture thlckens. Thin with vine.
gar or lemon juice Add oil. and vine
gar or lemon juice alternately. until
all is used, stirring or beating con
stantly- If oil is added too rapidly.
dressing will nave a curdleI appear
ance. A smooth consistency may be
restored by taking yok Of another egg
and adding curdled mixture slowly TO
1t.
1i6--Sauce Tar.are.
q teaspoon mustard u teaspoon
sait' lew grains Cayenne, yolks .
eggs, lla tablespoon vinegar. J., cup
oil, Y tablespoon finely chopped
capers, Y tablespoon finely chopped
pickles. Y tablespoon finely chopped
olives, u tablespoon finely chopped
parsley, u tablespoon finely chopped
chives.
Mix mustard, salt and Cayenne. add
egg yolks and when well mixed add T.
tablespoon vinegar. Add oil gradual.
~ and as mixture thickens add tbe
remainder OF the vinegar. When ready
to serve add the remaining ingradi-
ents.
1i7-Russian DRESSING.
tablespoon Brands Al sauce or
worcestershire sauce, . tablespoons
chilli sauce Y cup mayonnai5o. juice
u lemon
Squeeze lemon on cold plate. Add
chill sauce and Brands sauce Mix
thoroughly and add mayornaise Chon.
ped olives, pickles, peppers or chiyo5
may De added.
118--Thousand Island Dressing.
cup mayonnaise, tablespa0n
Worcestershire sauce. chiyos or on.
lon a cup chill sauce, . pimentace.
a cup French dressing.
Chop pmontoes and chiyes, and
combine ingredients just before sery.
ing
1Io-Ceoked Dressinu
teaspoon salt, teaspoon mustard
cayenne, y tablespoon colnstarch,
egg yolks or / whole egg, tx table.
spoons melted butter substitute or
milk, tablespoons vinegar
Mix dry ingredients Add yolta of
eggs slightly beaten butter subst.
tute, milk and vinegar, very SLOWLY.
Cook over hot water until mixture
thiekens Strain and cool.
12o--Honey Salad DRESSING.
Yolks 3 eggs. tablespoons Strain
ed honey, 3 tablespoons lemon mjpp.
V teaspoon salt, is teaspoon pauriI;a.
a cup whipping cream tablespoons
Oil
Beat yollts, add honey and place in
a double boiler. cook until ihickenad
stirring constantly Add the oil, salt
paprlka anu lemon Juice and cook nm.
I'll thickencd. Just before seryiua add
the whipped cream
12i-Potato Salad.
cups boiled potatoes, cup celery
cucumbers. 2 teaspoons parsley or
tablespoon green peppers, y tea.
spoon salt
Gut the potatoes into cubes and
marlnaie with French dressing. Gut
the celery or cucumbors into small
pieces Add 10 the potatoes and mix
thoroughly with cooked dressing or
niayonnaise Add salt If necessary
Serve on lettuce leaves.