Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-07-20
Mrs. Wilson Speaks
of Unusual Sauces
Dishes That You'd Be Unap.
...petizing Are Made More
Tempting With Delicious
Salad Dressings
pv MRS. M. A. WILSON

By MRS. NJ. A. WILSON
coovrtoht, ioss. BY Mrs. M. A. Wilson. All
eN'' rfohts reserued :
AEANY tempting combinations of fish
M meat and eggs. as we'll as vege-
tables. can be prepared with snappy
sauces and dressing, to add real va
riety 10 the menu.
lust about midsummer the family
becomes tired and lose their appetite
because Of the lack of variety, and the
sameness Of serving the vegetables as
part Of the MENU.
Auntie June, the famous cook on
tbe Eastern Shore, has a real wealtl,
Of recipe lore for making many splen-
did salad dressings.
Boiled Dressing
Place in saucepan
One cup of pater,
Three. quarters cup of Vinegdr,
-Four level tablespoons of cornstdrch,
Ttco teaspoons Of mustard,
Tro teaspoons of sugar,
One teaspoon Of salt
Onc-hdu teaspoon of phife pepper.
Stir to dissolve the cornstarch and
spices, then bring to boiling point.
Cook for five minutes; add
Yolks of too eggs, .~
One. quarter cup Of melted butter,
One-hdlf cup Of sour cream,
One teaspoon of grated onion.
Beat we'll TO blend and return to
stove and cook for fve minutes slowly.
Chill and serve. This amount makes
about one and one quarter pints of
splendid dressing that is equally de-
licious on cold fish. meats or vege.
tables.
Cheese Dressing
Place in small bowl
Three quarters cup Of salad oil,
Five tablespoons OF ptneOdr,
One teaspoon of mustard,
One teaspoon Of sugar,
One teaspoon Of paprtkd,
' Three quarters teaspoon of salt.
Whip to thick cream then add
One-hdt cup of finely chopped ca.
pers,
One-half cup of grated cheese,
One teaspoon of grated onion.
Whip up again and serve at once.
Thousand Isle Dressing Canada Style
Place in mixing bowl
Three quarters cup of moyonnaise
dressing, -. '"''
Four tablespoons of chM sauce,
One hard boiled e0g chopped fine.
TUo tablespoons of cdpers chopped
fine,
One.har teaspoon of mustard,
One teaspoon of sugar.
Beat to blend and serve ice cold.
Susquehanna French Dressing
Place in large bottle with wide mouth
Tiny bit of garlic,
Tico tablespoons Of grated onion.
Ore tablespoon Of finely minced
% Three tablespoons of finely chopped
One teaspoon Of mustard,
Two. teaspoons of sugar
One teaspoon of salt,
One cup Of SALAD l oil, ~,
one. quarter cup of Vtnegav:
Juice Of one large lemon
One.hdt cup of chill sauce. ..-,-. ..,.
Close the bottle and shake until tb;ck
cold meats. o' ""'
-, This sauce is the famous Eastern
Snore dressing that is used to marinate
the Georgetown Crab Salad.
Georgetown Crab Salad
Place In bowl
One and one-hap cups of fresh.
picked crab meat,
One grated onton,
One-hat cup of capers,
, Ihree tablespoons Of finely chopped
= One:haU cup of susouehanna
French dressing. '"''"
Toss crabmeat into this dressing and
pace on ice for one hour to marinate.
Serve in nest of lettuce with may.
Nut Salad Dressing
Place in mixing bowl
ono and one.halt cups of the boiled
slev. TT'~ 1N
Ono green pepper chopped fns,
One-hot cup Of finely chopped ca
Three. quarters cup of finely chopped
nuts TP'~
Juice Of one lemon.
Beat to blend and chill. Serve ice
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