Evening capital and Maryland gazette. (Annapolis, Md.) 1910-1922, 1921-06-10

The following recipes for salad
dressings are for use on special &C.
casions when the housekeeper is will
ing to give a little extra time in re-
turn for deIiciousness
AEayonnaise Salad Dressing Put
one raw egg yoIk into bowl and beat
until creamy: then add one-half tea
spoon mustard. one-half teaspoon
salt. dash of pepper. and mix until
smooth Now add one teaspoon OF
vinegar and few drops of oil and
beat with egg beater; add very little
more OF the oil and vinegar. beating
constantly. and alternate these two
ingredients until one cup of the oil
and about two tablespoons of the vine
gar have been used.
II you add the oil too rapidly the
dressing will have cufaIed look. but
If this accident should happen you
can give the mixture a smooth con-
sistency again by pouring il over the
yolk of another egg and stirring
slowly as you do so. Some house
keepers add the mashed yolk of a
hard boiled egg to the dry ingredients
of this recipe at the very start (before
the liquid ingredients are added; this
will make the dressing very rich and
thick.
Thousand Island Dressing. No. L.
To one cup of mayonnaise dressing
add one teaspoon of onion juice, two
tablespoons of French dressing. and
one-third cup of chill sauce. (Serve
with plain lettuce salad)
Thousand Island Dressing No. g.
To one-half cup of mayonnaise dress
ing add one hard boiled egg which
has been rubbed through sieve, two
tablespoons of very finely chopped
onion, one small cooked beet finely
chopped, one tablespoon of chill sauce
pressed through sieve, and four
tablespoons of whipped cream.
Thousand Island Dressing. No. 81
Add to one cup of mayonnaisC dress
ing one tablespoon finely chopped pi-
mento or red pepper, one teaspoon
finely chopped chives or green onion
tops, the red parings of one-sixth
dozen radishes, finely chopped, one
teaspoon tomato catsup and one-hale
cup whipped cream.
Special Mayonnaise Dressing for
Fruit Salads.-tAlthough the regular
mayonnaise dressing may be used on
fruit salad, sometimes a sweetened
one is preferred-when the following
may be used): To one-half cup of
mayonnaise dressing and one-third
cup of cream beaten stiff and one
tablespoon of sugar powdered pre-
ferred, but granulated may be used)
Cooked Cream Dressing. Mix to-
gether two tablespoons -four, one tea
spoon salt, one-quarter teaspoon mus
lard. one and one-half teaspoons pow
dered sugar and few grains of cay
enne pepper Put these ingredients in
the top of double boiler over SIM
mering water, and add at once the
we'll beaten yolk of one raw egg, one
teaspoon melted butter. and add one
third cup of warm vinegar. Let cook,
stirring constantly, till thickened.
then cool and add one-half cup OF
heavy cream heat until the mixture
is stiff and serve.
Cream Honey Dressing for Fruit
Salads Only.--+Beat the y0lks of two
eggs well, then put them in the top
of double boiler tower rapidly boil
ing water) and pour over them at
once, one-quarter cup of boiling hot
honey; let cook for moment. beat
ing constantly, then turn out into a
bowl and fold in two tablespoons OF
olive oil, juice of onehalf lemon sea-
soned with pinch OF salt and one
Half cup of stifiy whipped double
cream, which was allowed to become
slightly sour before being whipped.