Wednesday, July 29, 2015

Salad Dressing Recipes


SALAD DRESSINGS AND THEIR PREPARATION

36. As has been implied, various salad dressings may be made to serve
with salads. The kind of dressing to select depends both on the variety
of salad served and on the personal preference of those to whom it is
served. Some of these contain only a few ingredients and are
comparatively simple to make, while others are complex and involve
considerable work in their making. Whether simple or elaborate, however,
the salad dressing should be carefully chosen, so that it will blend
well with the ingredients of the salad with which it is used.

A number of recipes for salad dressings are here given. They are taken
up before the recipes for salads so that the beginner will be familiar
with the different varieties when they are mentioned in connection with
the salads. As many of the recipes as possible should be tried, not only
for the knowledge that will be gained, but also for the practical
experience.

37. 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. It is true, of course, that fruit-salad dressing
blends very well with fruit salad and is considered by most persons to
be more delicious than French dressing, but if one is pressed for time
and does not have the necessary ingredients for making any other kind,
this one may nearly always be utilized. In addition to these uses,
French dressing, as has been previously explained, may also be used to
marinate salads before mayonnaise or other dressing is mixed with them.
A point that should always be remembered in the making of this dressing
or any other dressing containing oil is that the flavor of the oil has
much to do with the desirability of the finished dressing.

FRENCH DRESSING

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

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.

38. Sometimes a more highly seasoned French dressing is desired. In such
an event, there should be beaten into the dressing just described the
following ingredients:

2 Tb. finely chopped onion or 1 Tb. onion juice
2 Tb. chopped pimiento
1 large green pepper, chopped
2 Tb. chopped parsley

39. 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. Since it requires considerable time for its preparation, a
wise plan is to make more than enough for one meal. However, it should
not be made in large quantities, for the oil separates from the
remainder of the ingredients if it is allowed to stand too long. If it
is thoroughly beaten and kept extremely cold, it may perhaps keep for a
week, but keeping it longer than that is not advisable. 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.

MAYONNAISE DRESSING

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

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.

40. COOKED MAYONNAISE.--A dressing that is very similar both in texture
and taste to the mayonnaise just explained and perhaps a little easier
to make is known as cooked mayonnaise. This dressing, as will be noted
from the accompanying recipe, may be made in larger quantities than the
uncooked mayonnaise.

COOKED MAYONNAISE

2 Tb. oil
1/4 tsp. mustard
4 Tb. flour
1/4 tsp. paprika
1/2  c. vinegar
2 eggs
1 c. boiling water
2 c. oil
1 Tb. salt

Mix the 2 tablespoonfuls of oil and the flour and pour in the vinegar.
Add the boiling water and stir the mixture until it is perfectly smooth
and well mixed. Place over the fire and cook for about 5 minutes.
Remove from the fire and cool. When completely cooled, add the salt,
mustard, and paprika. Separate the eggs and beat the yolks and whites
separately. Add the egg yolks to the mixture. Add the 2 cupfuls of oil a
little at a time, beating thoroughly with a rotary beater each time oil
is added. When all of this is completely mixed and thoroughly beaten,
fold in the stiffly beaten egg whites.

41. 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.

THOUSAND ISLAND DRESSING

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

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

42. 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.
Since the flour requires longer cooking than the eggs, they are added
last so that there will be no danger of overcooking them. If the
dressing curdles, it may be known that the eggs have cooked too long,
but this condition may be remedied by placing the pan containing the
dressing in a pan of cold water as soon as the curdling is observed and
then beating vigorously with a rotary beater.

BOILED SALAD DRESSING

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

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.

43. SOUR-CREAM DRESSING.--Sour-cream dressing is not a very economical
one to make unless there happens to be sour cream on hand. It is,
however, a very good dressing for both fruit and vegetable salad.

SOUR-CREAM DRESSING

2 Tb. butter
1/3 c. vinegar
3 Tb. flour
1 c. sour cream
2 Tb. sugar
2 eggs
1 tsp. salt
1 c. whipped cream

Melt the butter in the upper part of a double boiler, add the flour,
sugar, salt, vinegar, and sour cream. Cook together over the flame until
the mixture thickens. Beat the egg yolks and add them to this. Place in
the lower part of the double boiler and cook until the egg yolks
thicken. Beat the egg whites and fold them with the whipped cream into
the salad dressing. Cool and serve.

44. 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. If
the dressing is to be used for fruit salad, lemon juice may be used in
the place of vinegar.

CREAM DRESSING

1 c. sour cream
1/2 tsp. salt
2 Tb. sugar
1/4 c. vinegar

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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