French Dressing

1 cup oil

1/3 cup lemon juice or vinegar

1/2 teaspoon paprika 1 teaspoon salt 1 teaspoon powdered sugar

Combine all ingredients, pour into a bottle and shake well before each using. The French always rub with a clove of garlic the bowl in which the salad dressing is made. Tarragon or wine vinegar may be substituted for cider vinegar or lemon juice.

Mayonnaise

3 tablespoons lemon juice or

Vinegar 1/2 teaspoon paprika 1/2 teaspoon salt

1 egg

1/8 teaspoon dry mustard

1 1/2 cups salad oil

Put whole egg, seasonings, one quarter cup salad oil and one tablespoon lemon juice or vinegar in a bowl and beat well. Add remaining salad oil, one quarter cup at a time until it is all used. The rest of the lemon juice or vinegar is added a little at a time while mixing.

French Fruit Salad Dressing

1 egg yolk

1/4 teaspoon dry mustard

1/4 teaspoon salt

1 teaspoon sugar

3/4 cup oil

1/4 cup pineapple juice

2 tablespoons lemon juice

2 tablespoons orange juice

Beat egg yolk. Add mustard, salt, and sugar. Add oil gradually, put into a bottle and add fruit juices. Shake vigorously until well blended.

Boiled Dressing

4 tablespoons sugar

1 teaspoon salt

2 tablespoons cornstarch 1 teaspoon mustard

6 tablespoons weak vinegar

1 1/2 cups boiling water

2 tablespoons butter 2 egg yolks

Mix dry ingredients. Add vinegar and water. Cook in double boiler until thick. Add beaten egg yolks and butter. Cook one minute longer. When cool, place in covered jar and keep in refrigerator. Thin as needed with cream, plain or whipped.

Roquefort Dressing

2/3 cup french dressing* 2 tablespoons roquefort

Add the Roquefort cheese finely crumbled with a fork. Chill and serve with hearts of lettuce.

Thousand Islands Dressing

1/2 cup mayonnaise

4 tablespoons chili sauce

6 stuffed olives, chopped 2 sweet pickles, chopped 1 teaspoon horseradish

Mix all ingredients together and serve.

* See page 21.

White Sauces

One of the tests by which you know a good cook is the excellence of the white sauces she can make. A white sauce should be smooth, creamy and fine in flavor.

Thin Sauce

Used in making cream soups.

Medium Sauce

Used for creamed or escalloped dishes, gravies; consistency as of heavy cream.

Thick Sauce

Also used for creamed or escalloped dishes, gravies, croquettes, souffles; a heavy sauce that spreads rather than runs.

Method Of Mixing Ingredients

The most usual method for making a white sauce is to melt fat, stir in flour and add all of milk, water or stock. Stir constantly while cooking and season to taste. A brown sauce is one in which fat and flour are both browned, or just one of these is browned before the liquid is added. This kind of sauce is used for gravies. Cream is used for the liquid in a cream sauce.

If cornstarch is used as a thickening agent, the mixture should be cooked longer than a flour mixture, to overcome the raw taste.