Bananas and chopped peanuts with Mayonnaise. The mixture may be placed in the banana peeling and prettily garnished.
Stoned cherries filled with peanuts, served with Mayonnaise.
Sliced oranges on lettuce with French Dressing.
Apples and celery with Mayonnaise.
Apples and nuts with French Dressing.
A salad may be very lightly sprinkled with very finely chopped green peppers or pistachio nuts.
Chopped raisins, nuts and celery.
Cherries, oranges and bananas with French Dressing.
Watercress served with French Dressing.
Small cabbages may be cut and shaped into very artistic salad cups.
Halves of oranges and grape fruit skins make beautiful salad cups.
Red pepper pods cut in various shapes make a pretty salad garnish.
Always heat crackers to make them crisp when serving with salad.
1/4 cupful melted butter 1 teaspoonful mustard
1 teaspoonful sugar
Smooth mustard in a little water, add flour, then salt, sugar and cream. Add this mixture to the heated vinegar on the range, and stir till it thickens, then remove from fire, add butter and stir till smooth. Serve cold.
If milk is substituted for cream, use a teaspoonful more butter.
2 cupfuls milk
1 cupful vinegar 1/2 cupful sugar
1 1/2 tablespoonfuls flour 1 1/2 tablespoonfuls butter 1 1/2 teaspoonfuls mustard 1 teaspoonful salt
Smooth flour in half of milk, putting other half to heat, after which stir butter, flour and milk together. Add the other ingredients, stirring constantly till thickened. May be kept in a cold place for months.
1/2 cupful sour cream yolk 1 hard boiled egg pinch of salt
1 tablespoonful vinegar 1 teaspoonful sugar dash of pepper
Cream the yolk, add sour cream, and beat in sugar, salt and pepper.
4 tablespoonfuls lemon juice 1/2 teaspoonful salt dash of cayenne pepper
Mix and serve cold.
4 tablespoonfuls olive oil 2 tablespoonfuls vinegar
3/4 teaspoonful salt 1/4 teaspoonful pepper
yolks 2 eggs
1 1/2 cupfuls olive oil
2 tablespoonfuls lemon juice vinegar
1 teaspoonful salt
1 teaspoonful mustard
1 teaspoonful powdered sugar dash of cayenne pepper
Mix thoroughly, salt, mustard, sugar, pepper, then add yolks, mix well and add one-half teaspoonful vinegar. To this add one and one-half cupfuls oil, gradually, a few-drops at a time, stirring constantly. Have ready two tablespoonfuls each, oil and vinegar, and as the mixture thickens, add this oil and vinegar alternately, stirring constantly.
Always use a very cold dish in mixing Mayonnaise.
One-third cupful of cream stiffly beaten is good added to the Mayonnaise just before serving.
A pleasing change is made by using equal parts of Mayonnaise and Boiled Dressing.