Russian Dressing

1 1/2 tablespoons lemon juice 2 tablespoons thick chili sauce

1 tablespoon Worcestershire sauce 1/2 cup mayonnaise

Mix the lemon juice, chili sauce and Worcestershire thoroughly and add the mayonnaise.

Thousand Island Dressing

1 cup mayonnaise

4 tablespoons chili sauce

1 tablespoon chives

3 tablespoons catchup

1 teaspoon tarragon vinegar

1 tablespoon chopped green pepper 3 tablespoons chopped red pepper 1 teaspoon paprika

Add chili sauce, chives, catchup, peppers, paprika and vinegar to mayonnaise.

Boiled Dressing

No. 1.

1/2 cup vinegar 1 teaspoon fat 3 egg-yolks 1 tablespoon sugar

1/2 teaspoon mustard

1/8 teaspoon salt

1/ 16 teaspoon cayenne

Whipped cream, sweet or sour

Heat the vinegar to the boiling-point and melt the fat in the vinegar. Beat the egg-yolks until thick and lemon-colored. Add the sugar, mustard, salt and cayenne, mixed. Gradually pour the hot vinegar on the yolk mixture, and cook in a double boiler until thick, stirring constantly. Add whipped cream just before serving.

Creamy Eggless Mayonnaise

1 1/2 tablespoons sugar 1/2 teaspoon paprika 1/2 teaspoon salt Few grains white pepper

1/2 teaspoon dry mustard

1/2 cup evaporated milk, undiluted

2 tablespoons vinegar

1/4 to 1 1/2 cups salad oil

Mix dry ingredients with milk; beat in vinegar, add oil gradually, beating thoroughly. Since the mixture thickens somewhat when chilled, it may be desirable to thin it with undiluted evaporated milk before using, or less oil can be used if a thinner mixture is desired. Makes 1 pint.

Sour Cream Salad Dressing

1 teaspoon salt 1 teaspoon sugar 1/8 teaspoon cayenne

1 tablespoon lemon-juice

2 tablespoons vinegar 1 cup sour cream

This makes an excellent dressing for vegetable salads. Place the salt, sugar, and pepper together in a bowl, mix well and add the lemon-juice, then the vinegar. When the mixture is perfectly smooth, put in the cream, stir well and set on the ice until needed.

Dressing For Meat Salads

Tartar, Hollandaise and Vinaigrette sauces (see Index for recipes) may be used with meat salads if desired.


Cakes are of two general types depending upon the basic ingredients they contain. In one group are the cakes made with fat - the various butter cakes, pound cakes, and fruit cakes; and in the other group are those that are made without fat - sponge and angel cakes. Either kind of cake may be baked in many different forms - oblong or round loaves, sheets, layers, or individual cakes of various shapes, depending somewhat upon the kind of cake but also upon the way they are to be served. The butter cakes are most frequently baked in layers, pound cakes in round or oblong loaves, and sponge and angel cakes, in sheets or in the tube pans which give round loaves with a hole in the center.

Standard Method Of Mixing Cakes Without Fat

Cakes without fat depend for leavening largely upon the air beaten into the eggs. The whites and yolks of the eggs may or may not be separated, depending upon the kind of cake. If using the whole egg, beat it till thick and lemon-colored; if using only the yolk, beat till thick and light in color, add the sugar gradually and beat after each addition until the sugar dissolves.

Add the flavoring and liquid, if there is any, and fold in the sifted dry ingredients.

When the whites have been beaten separately, thev are added last, using the folding motion. Do not beat the mixture after the whites have been added. Place at once in a moderate oven (325° - 350° F.).