How to Cooking Tips

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Boiled Salad Dressing

Although boiled salad dressing is not so great a favorite as the uncooked mayonnaise dressing, it has the advantage of being less expensive. Then, too, it is one of the dressings that may be made without oil, and so finds favor with those to whom oil is not agreeable. However, oil may be substituted for the butter that is given in the recipe. It will be noted that the preparation of this dressing is similar to that of a custard with the addition of flour.

 

 

 

Ingredients:

  • 2 Tb. butter
  • 1 tsp. mustard
  • 2 Tb. flour
  • 1 c. milk
  • 1 tsp. salt
  • 2 eggs
  • 2 tsp. sugar
  • 1/4 c. vinegar

 

Steps:

  • Melt the butter in the inner pan of a double boiler, add the flour, salt, sugar, mustard, and milk.
  • Cook over the flame until the mixture is thickened.
  • Beat the eggs, stir them into the mixture, and add the vinegar, beating rapidly.
  • Place in the large pan of the double boiler and allow this to cook until the eggs have thickened.
  • Cool and serve.

 

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Thousand Island Dressing

By using the cooked or the uncooked mayonnaise dressing as a basis and adding to it the ingredients listed here, a very delightful salad dressing, called Thousand Island dressing, is the result. All the ingredients need not be added if it is inconvenient to do so, still the dressing is better when they are all used. This dressing is particularly good when served with plain lettuce salad, with lettuce and tomatoes, with lettuce, tomatoes, and cucumbers, or with any other plain-vegetable salad.

 

Ingredients:

  • 1 c. mayonnaise dressing
  • 2 Tb. chopped green pepper
  • 1/4 c. chilli sauce
  • 1 Tb. chopped onion
  • 2 Tb. chopped pimento
  • 1 hard-cooked egg

 

Steps:

  • Into the mayonnaise stir the chilli sauce, pimiento, pepper, and onion.
  • Add the hard-cooked egg chopped into fine pieces.
  • Chill and serve.

 

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Mayonnaise Dressing

Although mayonnaise dressing is prepared without the application of heat, it is not one of the simplest dressings to prepare. It meets with much favor, being used almost as extensively as French dressing, but it is perhaps less desirable with fruit salads than with others. It is also much used as a basis for numerous other dressings. Before serving, it may be thinned by beating either sweet or sour cream into it. It may be made fluffy and light and its quantity may be increased by beating whipped cream into it.

 

 

Ingredients:

  • 1/2 tsp. salt
  • 2 egg yolks
  • 1/4 tsp. pepper
  • 1-1/2 c. oil
  • 1/4 tsp. mustard
  • 4 Tb. vinegar or lemon juice

 

Steps:

  • Mix the dry ingredients in a bowl. Separate the eggs and add the yolks to the dry ingredients. Beat these with a rotary egg beater until they are well mixed. To this mixture, add a few drops of oil and continue to beat.
  • Add a drop of the vinegar or lemon juice, a few more drops of oil, and beat constantly. Gradually increase the quantity of oil added each time, but do not do this rapidly. As the oil is added and the beating is continued, it will be noted that the mixture grows thicker, but when vinegar is added the mixture is thinned. The quantity of vinegar is so much less than that of oil that the oil may be added in small amounts two or three times in succession before vinegar is added.

 

This process is rather long and slow, but if the mixing is done correctly, the result will be a thick, smooth mixture that will not separate for possibly 6 or 7 days. Mayonnaise mixers, which may be procured for making this dressing, make the work easier, but they are not at all necessary. Mayonnaise may be made as successfully with a bowl and a rotary beater, if it will just be remembered that the liquid ingredients must be added slowly and that they must be as cold as possible.

 

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Sour Cream Dressing

 

A simple dressing that requires very little time or skill in preparation and that affords a means of using up cream that has soured is the one given in the accompanying recipe. Sweet cream may also be used in the same way if desired, and this makes an excellent dressing for cabbage salad, plain cucumber salad with lettuce, or fruit salad.

 

Ingredients:

  • 1 c. sour cream
  • 1/2 tsp. salt
  • 2 Tb. sugar
  • 1/4 c. vinegar
Steps:
  • Whip the cream with a rotary beater until it is stiff.
  • Then add the sugar, salt, and vinegar, and continue beating until the mixture is well blended.
  • Cool and serve.

 

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French Dressing

 

A dressing that is very simply made and that can probably be used with a greater variety of salads than any other is French dressing. For instance, it may be used with any vegetable salad, with salads containing almost any combination of fruit, and with meat, fish, and egg salads.

 

 

 

Ingredients:

  • 3/4 tsp. salt
  • 1/4 tsp. mustard
  • 1/4 tsp. pepper
  • 3 Tb. vinegar
  • 1/4 tsp. paprika
  • 1/2 c. oil

 

Steps:

  • Measure the dry ingredients and place them in a bowl.
  • Measure the vinegar and oil and add them to the dry ingredients. If possible, place a piece of ice the size of a walnut in the bowl.
  • Beat with a fork until the ingredients are thoroughly mixed and the oil and vinegar form an emulsion that will remain for a short time. The ingredients will separate if the dressing is allowed to stand, but the colder they are, the more easily will the emulsion form and the longer will it remain. If ice cannot be used, have the ingredients as cold as possible before mixing them.