The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1918-06-21
SALADS ARE BECOMING A POPULAR
ELEMENT Of the MEAL AND JUSTLY
so, BECAUSE OF HEAL LTHFULNESS

that must be held together TO give ii
a pleasing appearance. French dress
ing is not so good over meat salads it
is too oily. to my notion. and then meat
salads need a dressing 10 bind the dli-
icrent materials
French dressings may be blended with
SO many other ingredients. and still be
French dressing, vet increasing the food
value
Blends OF Dressing.
Here are only few oi the blends
To each cup OF French dressing add
One fourth cup dry cottage cheese,
or one fourth cup cottage cheese
and one tablespoon chopped nuts
or onc-iourth cup grated American
or Roqueiort cheese. or one table
spoon diced onion, or green pepper
or plmcnto
ANY OF thSSc thoroughly blended with
the dressing adds 10 ITS food value and
TO the flavor Of the salad. providing
the salad is IN no way a part Of these
ingredients
Mayonnsise Dressing.
Mayonnaise dressing there is only
one dressing that may be rightly called
mayonnaisc. and that is the dressing
made by beating oil into an uncookcd
cgg, until it forms an emulsion. the
heayineSN broken down by an acid and
the whole seasoned with salt, cayenne
and paprika.
Mayonnaisc is the easiest dressing Of
all 10 make, 1T"
And this III" means
First a small-bottom dish, so that
the beater may take up all OF the egg
az time
Second, a well-working beater (not
whip
Third, quick action, so that the emul-
sion may not be lost.
The dish, or materials do not have 10
he ice cold as was once supposed. SO
many women, when talking of their
failure TO get the emulsion to form, say
II was so careful 10 have everything
ice cold. and vet it wouldn't form"
The whole secret is to have the kind
of vessel that tapcrS down 10 Y, y
small bottom space, so that the whole
egg may be cmulSiiicd at ono time.
Use the Whole Egg.
And the whole egg may be used and
as firm dressing made as by using the
yolk.
Break the egg IN the vessel Pour
over II one-fuurth cup OF OIL and beat
with the beater very rapidly In a
few seconds the contents will be very
thick Add more oil, another fourth |
cup and beat again As the dressing
becomes too thick to beat, add lemon
Juice or vinegar 10 thin IT, Several
cups OF oil may be used with this one
egg Season with salt and the other
ingredients When the amount wanted
is made add to the dressing one table
spoon OF boiling water for every cup
OF oil used in making the dressing
This will cook the egg slightly, so it
will hold the oil in the emulsion
II this dressing is thickes than II
liked over salads, beat into small
amount of it. for each serving, sweet
or sour milk or cream.
Cooked Dressing.
Cooked salad dresSing-please don't
ever call this, "mayonnaise," il you do, !
some OF those fine old French chefs, |
who pride themselves on their fine may
will come back from their
graves and haunt you
There are as many formulas for
making this dressing as there are homes
where II is used 1t is very economical, |
md very good for the tastes that have |
not developed "up-to' the oil dressings. !
3 tablespoons flour.
J tablespoons butter, or oil
egg.
tablespoon salt
! cup weak vinegar water
Blend the flour and the butter Add |
he egg and beat thoroughly Add the
vinegar water and salt, and when
,H'ooth cook over boiling water for ten
ulntueS, string to keep it smooth Add |
oaprika and cayenne it liked. When
old this dressing is quite firm When
wanted to use, thin small amounts Of il .
with thick cream, either sweet or sour,
md either whipped or plain
DO not use mustard in your salad
that - - Ntt.