The Seattle star. [volume] (Seattle, Wash.) 1899-1947, 1925-11-06
Tasty Salad
Dressings
BY SISTER MARY


Tnic mlynnnaiBe salad dressing
10 an uueoaa q dressing made with
yolA OF ,Ea ~. acid ana bsason
lnFs. n 81 "a Heavy dressing and
moro desirable Tor luncheon or
party salads than for dinner s.Ihda
unless the salad n playing an ina
porlant part in the dinner menu.
There are many variations 90
mayounais-. Il IN combined with
whipped cream for fruit salad.
Vegetables are added Chill sauce
agd tomato ratuup change mayor
naia8 materially FOR dressing for
salad greCuH
MAYONNAIEE DRESSING
0no teaspoon ralt. = teaspoon
mustard. y teaspoon powdered
sugar, Tow grains cayenne pepper,
4 eEE y0lk, ! tablespoon vinegar,
tablespoon lemon juice. ] cup salad
Oh, teaspoon boiling water,
Tho bowl in which the dressing 10
20 be mixed should be chilled. but
not too cold. na too cold a bowl win
cause tho dressing 10 curdle. The
Oh and acid should Boz chilled ana
~ should Tho egg yoit Tho bowl
can be- placed IN "a pan 81 crushed
bee and water while mixing the
dressing. n convenient
Mix ana sin salt. sugar mustard
and pepper into bpwL Add lemon
Juice and stir we'll Add yolk OF
esq and beat until thoroly blended.
using "a silver fork ur wheel egg
heater ADD oll drop ny drop beat
Ing constantly until ! tablespoonful
or Oh has been added Then udd
teaapoonful or Oh az time. beating
thoroly after each addition of oil
when the dressing becomes very
thick. slowly boat IN tho vinegar.
N an the OH u not in, beat in rec
naming OIL Beat ia boiling water
n viii take from 10 % 20 minulrH
10 make th dgral
BE surr that 8li the ingredients
arr us near Tho Imr temperature us
ii'f possible 10 have them and uld the
oil slowly 90 first These two pre-
cautions insure against separating or
cufdling. Tho bugie Of mnyDnnRisc
However n the dressing should
curdle in spite Or yoa take another
cEg ynIk IN a fresh. chilled bowl and
slowly beat IN the curdlrd drcrhinE
Add the dressing a drop az time ~
first. beating constantly Tho reFu.
lar and th1r1 beating will make the
dressing rmogth ~ ' should be-
some cooks work the dry lnKrdi-
cnta and vinegar into crushed hard
cooked sEg yolk before adding tho
uncuokrd yaiiI This makes richer
dressing Tho white of Che hard.
cooked egg can be finely minced and
added 10 lrrsslns when q u finished
RUSSIAN DRESSING
ono cup maynunHirr ! tablespoon
minced green pspprr, I tablespoon
minced rhiges ct grated onion. s
tablespoons ghjIl sauce,
A6i pepper and rhlvsa 20 mAyon.
uairr and gradually bent 90 tho ehui
sauce Beat thpfoIy and aerye al
once
Z THOUSAND ISLAND DRESSING
ono cup mayoauniac. I tablespoons
ballad oil. tablespoon iauaEou vine
Faf. tablespoon minced ehiyrs.
/ Tablespoon minced parsley. 2 table.
spoons minced ghcrkiHs, table
spoons chill rauee,
Slowly beat ibc oil Into Tho dress
/ lug Then beat IA vinegar. when
thoroly blended add remaining lnEre
dents and beat enough to mix well
! A. tho taate u tho oil IS NOT 30
pronounced In mayonnaise IA IN
/ French dressing good vegetable or
nut oil can De substituted for olive
on.
To Tighten m1youuaiEe dressing
/ tho white o. egg lr beaten uniil slff
and folded into / cup 81 mayonnaiar
just bctorr serving This aiso
stretches" the dressing In an emer
Rency