Salad Dressings 101

Making your own salad dressings allows you to use only the ingredients that you want to feed your body, no preseratives, no fillers, just good food.

Pointers for Making Salad Dressings

An ice cube put into French dressing while being made keeps it cool and makes it milder.

The secret of making mayonnaise that will not curdle is in using perfectly fresh eggs and cold, pure olive oil. Care and judgment is also needed; materials differ and have to be used accordingly. Stir in one direction.

Squeeze lemon and strain juice before beginning mayonnaise.

When mayonnaise loosens or begins to curdle, put in a pinch of corn starch, or if it separates after making, put an egg yolk into a fresh bowl and gradually stir mayonnaise into it.

Salads should never be sour but so delicately blended that no seasoning predominates.

Never use cream in combination with salad dressings, from the fact that lemon juice and vinegar curdle cream. The desired quantity of the following is a good substitute: one teacupful of fresh, rich, sweet milk thickened with one teaspoon of corn starch cooked in a double boiler; when it begins to thicken add one teaspoon of butter. When it is the consistency of thick cream, remove from fire, beat well and cool until needed. It will be referred to in these recipes as Cream Substitute.


COOKED YELLOW SALAD DRESSING.

Three tablespoonfuls of vinegar, one scant teaspoonful of salt, one half teaspoonful mustard, one teaspoonful sugar, white and red pepper to make rather hot; cook in double boiler and when hot add one half teacup of butter. When butter is melted stir in yolks of three well beaten eggs and continue to stir until mixture is the consistency of thick cream. Take from fire, beat well and cool. When thoroughly chilled, fold in the well beaten white of an egg.

COOKED WHITE SALAD DRESSING.

One cup of fresh, rich, sweet milk. Thicken with one teaspoonful of corn starch and cook in a double boiler. When it begins to thicken add one tablespoonful of butter, stirring until as thick as heavy cream. Remove from fire and add one half teaspoonful of salt, two tablespoonfuls of tarragon vinegar, white pepper to taste and beat until smooth. When cold fold in one egg white, well beaten.

LEMON DRESSING.

One-half teaspoonful of salt well sprinkled with white pepper, three tablespoonfuls of olive oil and the juice of half a lemon beaten alternately until thick.

FRENCH DRESSING.

One teaspoonful of salt, tabasco or cayenne and black pepper to taste; one half cup of cold olive oil, one and one-half tablespoonfuls of vinegar. Stir oil and vinegar alternately into salt and pepper with an orange wood fork until thick. Serve at once.
Instead of olive oil, bacon grease is sometimes used. It is then called German dressing instead of French dressing.

NUT DRESSING.

Pound into a smooth paste pecan meats and mix with French dressing, or mix peanut butter with French dressing. Nice to serve over plain lettuce.

MAYONNAISE, PLAIN.

Put yolks of two eggs and one teaspoonful of salt into a cold bowl and stir until smooth with an orange wood fork; gradually add cold olive oil and lemon juice alternately until one and one-half cups of oil and the juice of one small lemon have been used. Season with Tabasco to taste. This makes a stiff mayonnaise. Lightly fold into it one egg white beaten dry. If a milder dressing is preferred, mix the above with equal part of cream substitute. This recipe can be doubled or halved.

MAYONNAISE No. 1.

Two yolks, one-half teaspoonful salt, dash of mustard, sprinkling of white pepper, a{11} pinch of sugar and six drops of Tabasco. Stir smoothly and add, a few drops at a time, cold olive oil until it is thick and cakes on the spoon. Thin with lemon juice and add oil and lemon juice alternately until one and one-half cups of oil and juice of one small lemon have been used. A few drops of vinegar may also be added. Cooking oil is used by some in place of olive oil.

MAYONNAISE No. 2.

Yolks of two hard boiled eggs, one raw yolk, a quarter of a teaspoonful of mustard, one teaspoonful of salt, cayenne to taste, juice of half a lemon, a tablespoonful of vinegar and two cups of olive oil. Work the oil and seasoning gradually into the cold yolks as in plain mayonnaise. This dressing can be increased in quantity by adding cream substitute.

GREEN MAYONNAISE.

Soak strips of sweet, green peppers in slightly salted ice water two hours. Drain, chop finely with a sharp knife and fold into mayonnaise.

RED MAYONNAISE.

Cut pimentoes into fine pieces and fold into mayonnaise.

DEEP YELLOW MAYONNAISE.

Mash one teaspoonful of butter into the yolks of two hard boiled eggs while warm,{12} and when cold stir into the plain mayonnaise.

ROQUEFORT DRESSING.

French dressing with Roquefort cheese mashed smoothly into it.

LEMON JELLY.

One package of gelatine soaked in one cup of cold water; add one-half cup of lemon juice, tablespoonful of sugar and two and half cups of boiling water. Cook a few seconds. Clarify with whites of two eggs.

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