MAYONNAISE DRESSING
Break an egg in a bowl; add about 1 tbp good salad or olive oil and beat vigorously with an egg beater or a silver fork—until the oil and egg are thoroughly mixed. This will take about as long as you count 50, not as fast as you can count, but as fast as you can beat. Add another tbp of oil and beat again—vigorously; 2 tbp and beat again; 2 or 3 more and beat again. Your mayonnaise will begin to thicken a little; then add about 4 tbp of oil at a time, beating well after each addition until your mayonnaise is as thick and stiff as you want it. The more oil you beat into it the thicker it will be. This will take about 2 c of oil. After mayonnaise is made, mix well ½ tsp of salt, 1 tsp each of sugar and mustard, a generous pinch each of paprika and red pepper; add a tbp of lemon juice or vinegar and stir until the salt and sugar are dissolved, then pour into the mayonnaise and beat well. If you do not like a sweet salad dressing leave out the sugar. If you prefer a very sweet dressing, add more sugar and leave out the mustard. After you have tried it once, you will be amazed to find that anything so good can cost so little and be so easy to make. Keep on ice. Then from day to day as you want a different kind of salad dressing you can use a portion of the plain mayonnaise and mix it with the desired ingredients to make the fancier dressings.
CREAM MAYONNAISE
Follow directions for Mayonnaise Dressing; add ⅓ c of cream, beaten until stiff just before serving.
COLORED MAYONNAISE
Green mayonnaise is made by addition of 3 tbp ravigote herbs to mayonnaise, or chop parsley leaves and pound with a small quantity of lemon juice; strain through a cheesecloth and add to mayonnaise.
Red mayonnaise is made by adding 1 tbp of lobster coral rubbed through a fine sieve.
WHITE MAYONNAISE
½ c veal jelly, 1 c oil, 6 tbp tarragon vinegar, ½ tsp salt, ¼ tsp white pepper, ½ tsp powdered sugar, pinch of cayenne.
Set bowl into dish of cracked ice; pour jelly into bowl; whip to stiff froth; add seasonings; then a drop at a time; add oil, beating constantly and alternating with vinegar. It should be stiff enough to keep its form when dropped from spoon.
SAUCE TARTARE
1 c mayonnaise, 6 finely chopped olives, capers and pickles mixed to make quarter cup.
With a silver fork beat this mixture into the mayonnaise.
CHANTILLY MAYONNAISE
Equal parts of mayonnaise and whipped cream. Particularly good with frozen or plain fruit salad.
CHEESE DRESSING
6 tbp oil, 1½ tbp vinegar, salt, ½ c cottage cheese, 2 tsp chili sauce, paprika.
Combine the oil and vinegar and beat thoroughly; add cheese and seasonings and mix well; pour over head lettuce.
ROQUEFORT CHEESE DRESSING
2 tbp Roquefort cheese (grated), 4 tbp oil, 2 tbp tarragon vinegar, 1 tbp chili sauce, 2 tbp chopped watercress, 1 tsp mustard dressing.
Rub cheese and oil to a paste together; add other ingredients and pour on salad just at serving time.
PINEAPPLE DRESSING
Juice 1 small can pineapple, ½ c sugar, 2 tbp butter, 1 tbp flour, ½ c heavy cream, 2 eggs.
Slightly warm pineapple juice; rub together flour and butter, to this add egg yolks beaten with the sugar, then add stiffly beaten whites; into this mixture pour pineapple juice and stir over hot water in db until thick; remove from fire and chill, when quite cold fold in cream beaten stiff.
COOKED SALAD DRESSING
1 tsp mustard, 1 tsp salt, 1 tsp sugar, 2 tbp flour, ⅛ tsp paprika, 1 egg, ¾ c milk, ¼ c vinegar, 1 tbp butter.
Mix mustard, salt, sugar, flour and paprika together; add well-beaten egg and mix until smooth; add milk and vinegar and cook over hot water until thick, stirring constantly; remove from fire, add butter and cool. Sour milk may be used in place of sweet milk.
HAWAIIAN DRESSING
To foundation recipe, when cool, add 3 tbp orange juice and 3 tbp pineapple juice.
SAVORY DRESSING
To foundation recipe, when cool, add ¼ c India relish or picalilli.
WHIPPED CREAM DRESSING
Fold into the foundation recipe, when cool, ¾ c whipped cream.
PIMOLO DRESSING
To foundation recipe, when cool, add 1 finely chopped hard-cooked egg and 1 tbp chopped sweet pickle.
SALAD DRESSING, NO OIL
2 eggs, ½ tsp mustard, 1 tsp salt, 2 tbp butter, 3 tbp vinegar, 1 tbp sugar.
Beat the eggs; add the mixed seasoning; beat a little more, then add the melted butter and vinegar; set the bowl over boiling water and stir constantly until thick and smooth; use cold; add a cup of cream, whipped very stiff, before serving.
TEAROOM MAYONNAISE
To 1 c of salad oil add ¼ c of cream, whipped stiff, ½ tbp of lemon juice and a little paprika; stir well. This is good on fruit salads.
THOUSAND ISLAND
1 c mayonnaise, ½ c chili sauce, ½ c stuffed olives, chopped, 1 hard cooked egg minced; mix thoroughly and chill.
FRUIT SALAD DRESSING
To foundation mayonnaise recipe add ½ c whipped cream; fold in lightly.
ONION SALAD DRESSING
6 tbp oil, ¼ tbp dry mustard, ½ tsp onion pulp, ¼ tsp paprika, 2½ tbp vinegar, ¼ tsp salt.
Put all ingredients in ½ pt jar; put 2 rubbers on and clamp down top; shake well until an emulsion is formed; keep in cool place; always shake before using.
BACON DRESSING
For dandelion, cabbage and other green salads: Use fat left from cooking bacon; warm fat, and if there is much sediment strain through fine cheesecloth; use 2 parts of fat to 1 part of vinegar, thicken slightly with flour and water well blended; cook for a few minutes to remove raw taste of flour. This is usually served hot. It is good for camp where much bacon is generally used.
SOUR CREAM DRESSING
1 c sour cream, 1 egg, 1 tsp vinegar, ½ tsp salt, 1 tsp sugar, ¼ tsp mustard, ⅛ tsp pepper.
Mix dry ingredients, combine with egg slightly beaten; add cream slowly and cook in db until like custard; when cool add vinegar.
SWEET CREAM DRESSING
½ c heavy cream, 3 tbp vinegar, dash of cayenne pepper or ¼ tsp paprika, ¼ tsp salt.
Beat cream with Dover beater until stiff; add seasonings; add vinegar slowly, continuing to beat.
QUICK MAYONNAISE DRESSING
1 c oil, yolk 1 egg, 2 tbp vinegar or lemon juice, few grains cayenne, ⅔ tsp powdered sugar if desired, ⅔ tsp mustard, ⅔ tsp salt.
If onion flavor is desired, rub bowl with freshly cut onion or a clove of garlic; put in seasonings; mix them with entire amount of acid, then add yolk and beat well; add oil, at first by tbp, beating after each addition; when all has been used, add any further necessary seasonings and beat thoroughly; cover bowl with an earthen dish and keep in a cool place until needed. By adding acid before oil the egg is partially curdled or thickened, and oil may be added more rapidly than by the other method.
CORN STARCH PASTE BINDING
Mayonnaise may be prevented from separating, and the quantity may be increased without materially altering flavor by stirring into it after it is mixed about ⅓ of its bulk of hot corn starch paste, made in the following proportions:
2 tbp corn starch, ¾ c boiling water, ¼ c vinegar.
Mix 2 tbp corn starch smoothly with ¼ c vinegar in an enamel saucepan; add ¾ c boiling water; simmer gently 5 min; cool very slightly and beat desired quantity into mayonnaise, which will become thicker and lighter in color; chill before using.
This starch paste binding is particularly desirable to use when cottonseed, corn or peanut oil is being used in place of olive oil.
Mayonnaise Piquante, for meat, fish or shellfish salads: To 1 c mayonnaise add 2 tbp each olives and pickles finely chopped.
FRENCH DRESSING
½ c oil, 2 tbp vinegar, 1 tsp paprika, 1 tsp powdered sugar, ½ tsp dry mustard, 2 tsp salt, dash cayenne.
Place all ingredients in a bottle or cruet; chill; shake vigorously just before serving; a little onion juice; garlic or Worcestershire sauce may be added if desired.
RUSSIAN DRESSING
1 c mayonnaise or boiled dressing, 2 tbp thick chili sauce, 2 tbp tomato catsup, 2 tbp Worcestershire sauce.
Mix together thoroughly, adding mayonnaise last.
COOKED FRENCH MUSTARD
3 tbp each dry mustard and sugar; beat 1 egg light, mix smooth with 1 c diluted vinegar; cook a few min; add 1 tbp butter as you remove from stove. Delicious on meats.