The Northwest enterprise. [volume] (Seattle, Wash.) 1931-1952, 1931-07-30
Frozen Dressings

How shall we make salads that
that are new and different?
Even with all of summers fruits
and vegetables to work with. the
menu maker soon finds that the pos
sible combinations in salads are not
inexhaustible. And yet a sure way
of giving salads distinction is through
their dressings.
Try freezing a mayonnaise mix
ture when you want a delieiously cold
smooth dressing; make a white may
onnaise and then color it, when it is
color value the valad lacks; or dress
the salad with sherbet when you are
seeking for a really novel treat.
These recipes prove that good sum-
mer salads are known by their dres-
sings.
Frozen Fruit Dressing
When a tangy, slightly tart dress
ing is needed for such bland fruit
salads as banana. pear, melon. ava
cado cook, enough raspberries, cur
rants, or the two combined, tart
pumps. or gooseberries, to make two
cups of juice. Add one and one-half
tablespoons of sugar. three table
spoons of lemon Juice. Cool, then
partly freeze. Fold in one pint of
whipped cream and continue to freeze
until of a mnshy consistency. not
hard; pack in ice and salt and let
stand two hours. The canned fruit
Juices may be used instead of fresh
fruit, in which case dilute with wa
ter. using one-ouarter of cup to
each cup and half of juice. Other
fruit juices may be used such as
grape or pineapple.
If a mechanical refrigerator is
used for these dressings, soften one
teaspoon of gelatin in two tablespoons
of cold water and add it TO the hot
fruit juice. Stir until it is dissolved.
Proceed according to above direc-
ton. After cooling, pour into freez-
ing pans and when partially frozen.
take out, whip well, then fold in the
whipped cream. Return to freezing
compartment. When frozen to a
n,ush, remove to the part of the re-
ffigerator where it will stay frozen,
but not continue to harden.
Any salad with which you wish to
use a dressing with tomato flavor
will be far more delicious if a froz-
en- tomato is used.
Sherbet Dressing
Prepared sherbets make delicious
icy dressings.
Add one-half cup of chopped
minced pecans, almonds, walnuts,
pistachio nuts, to each half pint of
lemon, orange, or pineapple sherbet,
and use them not only on fruit sal
ads but also, amazing though it may
seem on those made of chapped cab
bare, CELERY. plain endive or lettuce.
| Try enlivening your old standby
| Waldorf salad with frozen mayon-
naise.
| Frozen Tomato Dressing
Cook together a quart of tomatoes,
fresh or canned, one slice of onion,
three cloves, bay leaf, tablespoon
of hoped green pepper and pint
of water. Simmer together for about
half an hour, put through fine sieve
and add two-thirds teaspoon of salt
two tablespoons sugar. four table.
spoons lemon juice and one cup wa
ter. Freeze to mush then add cup
of very finely minced celery and let
stand two hours in ice and salt. If a
mechanical refrigerator is used, do
not allow it to freeze too hard. For
change, instead of the celery, add
sometimes the same quantity of
crushed pineapple or shredded orange
pulp. An especially tastv salad is
made by placing slice of Bermuda
onion in a nest of crisp lettue. adj
ding slices of orange and topping with
tomato dressing.
Frozen Mayonnaise
To cup of not too thick mayon-
naise, favored with grape juice OF
lemon juice, add cup of sweeten-
ed whipped cream; put into mold
and let it stand at least an houl
packed in salt and ice. or for three
or four hours in your mechanical re
frigerator.
Many salads require more colol
than supplied by lettuce, cress o.
other salad green used as back
ground. This can be supplied by ;
colored salad dressing. Make whit
mayonnaise and tint it any shade de
sired with vegetable coloring = VIC
let, rose, green, red or the variou
| .bo ,iae which ara procura bIp