Plain French Dressing

Salt, 1/2 t. Pepper, 1/4 t.

Olive oil, 3 tb. or more.

Vinegar (malt, wine, or tarragon), 1 tb.

Onion juice (if desired), or rub the salad bowl with a clove of garlic.

Stir the seasonings into the oil, add the vinegar, and stir vigorously until the dressing thickens slightly. A larger quantity made in the same proportions may be passed in a bowl.

Cooked Salad Dressing (Without Oil)

Mustard, 1/2 t. Salt, 1/2 t. Cayenne, f.g. Flour, 1 tb.

Sugar, 1 t. Yolk of 1 egg. Milk, 3/4 c. Butter, melted, 2 t.

Hot vinegar, 1/4 c.

Mix the dry ingredients in a saucepan, stir into them the yolk of egg, butter, and milk. Stir the mixture over hot water until it begins to thicken, then stir in the vinegar, a few drops at a time. When as thick as thick cream, strain and cool.

Mayonnaise Dressing

Yolk of 1 egg. Olive oil, 1 c. Salt, 1/2 t.

Cayenne pepper, f.g., or paprika, 1/4 t. Mustard, if liked, 1/2 t. Lemon juice or strong malt or tarragon vinegar, about 2 tb.

Mix in a bowl or soup-plate with a silver fork. To insure success, have bowl, oil, and egg very cold; and add oil very slowly. In summer set the bowl in a pan of cracked ice while mixing the dressing.

Break and separate the egg, taking care that no white remains with the yolk. Beat the yolk thoroughly, and stir into it the seasonings mixed and some of the vinegar or lemon-juice. Add the oil, a teaspoonful at a time at first, beating hard. As it thickens, add more rapidly, but never add more until that in the bowl has become thoroughly mixed with the egg. When too stiff to beat easily, add a little vinegar or lemon juice, and continue adding oil and vinegar alternately, until all is in. The dressing should hold its shape. More oil and seasonings can be added to one yolk to make a larger quantity of dressing.

If the dressing should separate, beat another yolk, and beat the dressing slowly into it, as you would oil.

To keep mayonnaise, put it into a covered jar on the icebox.

French dressing may be served with any green salad.

Either mayonnaise or cooked salad dressing is appropriate with almost all vegetables. Cooked dressing is usually used with cabbage; mayonnaise usually with meat or fish.

Note To Teacher

White of egg may be used instead of yolk for mayonnaise. Half the pupils may use whites and half may use yolks, and all the dressing be mixed at the end of the lesson.

Mixed Vegetable Or Macedoine Salad

Cold cooked peas, carrots, beets, string beans, almost any cold vegetables, may be combined in this salad.

Cut beets and carrots in half-inch cubes, string beans and celery in short lengths, mix each vegetable separately with French dressing, and arrange them in sections, forming a circular mound. Let vegetables of contrasting colors come next each other. Garnish with radishes, celery tips, lettuce leaves, etc. (See plate XIII, facing page 259.)

Potato Salad Hot boiled potatoes cut into 1/2-inch cubes, 3 c.

Salad oil, 9 tb. Vinegar, 3 t. Salt, 1 tb.

Pepper, 1/4 t.

Onion, chopped fine, 1/4 c.

Parsley, cut fine, 1 tb.

Mix these ingredients thoroughly, heap the salad on a dish, and garnish with radishes, sliced, or cut in rose form (p. 247), and sprigs of parsley.

Stuffed Tomato Salad

Medium-sized tomatoes, 8. Celery cut in small pieces, or Cucumber cut in cubes, 2 c.

Mayonnaise dressing, 1 c.

Lettuce.

Salt.

Scald and peel the tomatoes; slice off their tops. Scrape out the seeds and a little of the pulp, and fill the cavities heaping full with celery or cucumber mixed with Mayonnaise dressing. Make on a platter, or on separate plates, nests of tender lettuce leaves, and put a tomato in each nest.

Cole-Slaw

One-half of a small hard cabbage. Cooked salad dressing, hot, 1 c.

Soak the cabbage in cold salt water for thirty minutes, shred it fine with a sharp knife or vegetable shredder,, and mix the dressing with it. Serve cold.

Brief Reference List

For further development of topics treated in this section see: -

Sherman : Food products. Ch. 9.

Bigelow : Applied biology. Ch. 8.

Snyder : Human foods. Ch. 3 and 6.

Snell : Household chemistry. Ch. 38.

Ward : Grocers' encyclopedia.

U. S. Dept. of Agriculture: Farmers' bulletins: 121. Beans, peas, and other legumes as food; 256. Preparation of vegetables for the table; 232. Okra, its culture and uses; 298. Food value of corn and corn products; 559. Use of corn, kaffir, and cow peas in the home. Yearbook for 1911, pp. 439-452, Green vegetables and their uses in the diet.