Salads.
the condiments and mix again; then add all of the acid, beating it in gradually with an egg-beater. When the mixture is smooth, beat in half a teaspoonful of oil. Continue beating in the oil, increasing the quantity added at one time to a teaspoonful, and finally to a tablespoonful, until the whole quantity has been used, lastly, beat in two tablespoonfuls of boiling water, one at a time. Cover with a china or glass plate and set aside in a cool place. Beat the full quantity of acid into the yolks before adding the oil, or the oil cannot be added in the quantity indicated.
Russian Mayonnaise.
Ingredients.
- 1 cup mayonnaise.
- ½ cup olive oil.
- 1 teaspoonful vinegar.
- ¼ teaspoonful salt.
- ½ cup chili sauce.
- ½ teaspoonful paprica.
- 1 teaspoonful pimentos, chopped fine.
- 1 teaspoonful green pepper, chopped fine.
Method.—Gradually beat the oil into the mayonnaise; add the other ingredients, then gradually beat in the chili sauce.
"1914" Salad Dressing.
Ingredients.
- Juice (scraped) ½ Bermuda onion.
- ¾ cup olive oil.
- ⅓ cup red-wine vinegar.
- ¼ cup tomato catsup.
- 1 tablespoonful Worcestershire sauce.
- 1 teaspoonful mushroom catsup.
- 1 teaspoonful paprica.
- ½ teaspoonful salt.
Method.—Stir until well blended.
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