The globe-independent. (Hagerstown, Md.) 1943-19??, 1946-05-16
The Homernaker's
Corner
By MARY DOUGLAS

Our favorite salad dressings are
a bit scarce on the grocers shelves
right now, due of course to the
shortage of fats and oils. Which
should keep fresh in our minds the
absolute necessity of saving every
bit of waste fat We can, however,
make many salad dressings that
do not require oils. In making sal
ads we should first consider what
dressing compliments the salad.
What tastes delicious on a pile of
pink shrimp, for instance, would
ruin a combination of fresh vege-
tables
Crisp vegetables cut Julienne
style are good with just a sprinkling
of salt. Salt, sugar and lemon or
lime juice is another appealing COM
bination. Salt, sour cream, with or
without lemon puice, is delicious on
many vegetables. Bacon dressing
made with chopped bacon, onion,
vinegar and sugar is fine for raw
spinach or lettuce salad, especially
the garden variety of lettuce. Boiled
dressings are excellent for many sal
ads. These do not require oil and
very little butter or substitute
The general rules about making
salads l have gone into before,
namely-all green's must be thor
oughly washed and picked, discard
ing all blemished leaves. Shake
all the water off or lightly dry
them, then store in refrigerator I'M
til crisp Fruits should be thor
oughly drained to avoid a sloppy
salad Ingredients should not swim"
in dressing, Use just enough to coat
the leaves when making vegetable
salads. The juice from the pickle
jar makes a fine vinegar for making
dressings, then there are different
kinds of vinegars on the market
which are worth investigating. Be
low you will find some reliable
recipes for salad dressings.
Cooked Dressing
l tsp. dry mustard
l tsp. salt
l tbsp. sugar
l tbsp. flour
2 eggs
"a cup milk
"A cup vinegar and lemon juice
mixed
l tbsp. butter or oil
Mix all the dry ingredients to-
gether, add we'll beaten eggs. Add
milk and vinegar. Place on unit
and turn heat to cook. Cook until
thickened, stirring constantly. Re-
move from heat. Add butter and
cool. Serve on salad as desired.
May be thinned with cream.
Cream Fruit Dressing
about 2 cupsfuD
Beat until light in the top of a
double boiler, 2 eggs; add "a cup
of sugar, l tablespoon of butter, 3
tablespoons of lemon juice and a
few grains of salt After these in
gradients have been we'll beaten,
cook over boiling water until the
consistency of custard. Cool then
and fold in cup of cream which
has been beaten until stiff.
Cheese Dressing
l package white cream cheese.
3 tbsp. honey
p tsp. salt
Dash cayenne
"a cup salad oil
3 tSps. lemon Juice
Mix cream cheese and honey thor
oughly. Add seasoning and alter
nate lemon juice and oil, beating
constantly until thick and fluffy.
Chill before serving. This may be
nodded into balls or dropped by
spoonfuls on fruit salad.
Cream Horseradish Dressing
This dressing is good on cold
meats. Makes about Ia cupfuls.
Beat until stiff Y cup of heavy
cream, Add slowly, beating all the
while, tablespoons of vinegar, "A
teaspoon of horseradish
Here is another recipe for cooked
salad dressing, fine served with to-
mato aspic, over slaw or sliced
tomatoes.
Forgetting salad dressings for a
minute here are two recipes that 1
have come across and am going to
try very soon. Both use eggs, which
are so plentiful at the present time.
Eggs GoldenrOd With Liverwurst
Slice 4 hard-boiled eggs. Heat 3
tablespoons bacon drippings and
blend in 3 tablespoons flour, salt and
pepper to taste. Gradually add IL