Boiled and Cream Dressings, etc.
would seem wise to cultivate a taste for so wholesome an article. By the addition of cream, in the proportion of a cup of whipped cream to a pint of dressing, those to whom oil has not become agreeable can so modify its "tone" that they too will enjoy the mayonnaise dressing.
Boiled and Cream Dressings.
For the French and mayonnaise dressings—particularly for the latter—we sometimes substitute a boiled and sometimes a cream dressing. In the first, butter, or cream, is substituted for oil, and the materials are combined by cooking. In the latter, as the name implies, cream is the basis, and this may be either sweet or sour.
Important Points in Salad-Making.
(1) The green vegetables should be served fresh and crisp.
(2) Meat and fish should be well marinated and cold.
(3) The ingredients composing the salad should not be combined until the last moment before serving.
When to Serve Salads with French or Mayonnaise Dressing.
As a rule, subject, however, to exceptions, light vegetable salads, dressed with French dressing, are served at dinner; while heavy meat or fish salads are reserved for luncheon, or supper, and are served with mayonnaise or cream dressing.
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