Highly-Seasoned Pink Salad Dressing.

Mix ten drops of tabasco sauce, one-fourth a teaspoonful each, of salt, mustard and paprica, two tablespoonfuls of chili sauce, two tablespoon-fuls of fine-chopped pimentos, ten drops of onion juice and half a tablespoonful of cider vinegar; when evenly blended, add a generous tablespoonful of mayonnaise dressing and beat all together smoothly.

"The tender lettuce brings on softer sleep." - W. King, Art of Cookery.

Salad Dressings

"Just, as in nature, thy proportions be, As full of concord their variety".

French Dressing

Ingredients

1/2 a teaspooonful of salt. A few grains of cayenne or paprica.

1/4 a teaspoonful of pepper. 2 to 6 tablespoonfuls of vinegar or lemon juice.

6 tablespoonfuls of oil.

If desired:

1/2 a teaspoonful of prepared mustard.

1/2 a teaspoonful of onion juice, or rub the salad-bowl with slice of onion, or clove of garlic.

Method

Mix the condiments, add the oil and mix again; then add the acid, a few drops at a time, and beat until an emulsion is formed; then pour over the vegetables, toss with the spoon and fork, and serve. In Chicago a method has obtained that is well worth a trial: Put a bit of ice into the bowl with the condiments, and, by means of a fork pressed against or into this, use in mixing.

Second Method

Pour the oil over the vegetables, toss, until the oil is evenly distributed, and dust with salt and pepper; then add the acid and toss again. When the salad is prepared at the table, the vegetables may be dressed in a bowl, then arranged on the serving-dish; or, if but one vegetable is used, it is preferable to serve from the dish in which it is dressed.

To Mix A Quantity Of Dressing

Put all the ingredients into a fruit jar, fit on one or more rubbers and the cover; then shake the jar vigorously, until a smooth dressing is formed.

Claret Dressing

(For lettuce or fruit salad).

Mix half a teaspoonful of salt, a dash of pepper, white or paprica, and four tablespoonfuls of oil; add gradually one tablespoonful of claret and one tablespoonful of lemon juice or vinegar.

Mayonnaise Dressing

Ingredients

The yolks of 2 raw eggs.

1 pint of olive oil.

2 tablespoonfuls of vinegar.

2 tablespoonfuls of lemon juice. 1/2 a teaspoonful of salt.

A few grains of cayenne or paprica.

If desired:

1 teaspoonful, each, of mustard and powdered sugar.

Method

An amateur will probably find it helpful to have all the utensils and ingredients thoroughly chilled, but the professional salad-maker thinks it expedient to have the ingredients and utensils of the same temperature as the room in which the dressing is to be served. Beat the yolks with a small wooden spoon or silver fork, add the condiments and mix again; then add all of the acid, beating it in gradually with an egg-beater. When the mixture is smooth, beat in half a tea-spoonful of oil. Continue beating in the oil, increasing the quantity added at one time to a tea-spoonful, and finally to a tablespoonful, until the whole quantity has been used. Lastly, beat in two tablespoonfuls of boiling water, one at a time. Cover with a china or glass plate and set aside in a cool place. Beat the full quantity of acid into the yolks before adding the oil, or the oil cannot be added in the quantity indicated.