Salad Dressings.
ranged on the serving-dish; or, if but one vegetable is used, it is preferable to serve from the dish in which it is dressed.
To Mix a Quantity of Dressing.
Put all the ingredients into a fruit jar, fit on one or more rubbers and the cover; then shake the jar vigorously, until a smooth dressing is formed.
Claret Dressing.
(For lettuce or fruit salad.)
Mix half a teaspoonful of salt, a dash of pepper, white or paprica, and four tablespoonfuls of oil; add gradually one tablespoonful of claret and one tablespoonful of lemon juice or vinegar.
Mayonnaise Dressing.
Ingredients.
- The yolks of 2 raw eggs.
- 1 pint of olive oil.
- 2 tablespoonfuls of vinegar.
- 2 tablespoonfuls of lemon juice.
- ½ a teaspoonful of salt.
- A few grains of cayenne or paprica.
If desired,—
1 teaspoonful, each, of mustard and powdered sugar.
Method.—An amateur will probably find it helpful to have all the utensils and ingredients thoroughly chilled, but the professional salad-maker thinks it expedient to have the ingredients and utensils of the same temperature as the room in which the dressing is to be served. Beat the yolks with a small wooden spoon or silver fork, add
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