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Make mayonnaise dressing by using the yolks of three or four eggs, according to the quantity desired, and after beating add, drop by drop, pure olive oil, stirring constantly until the mixture begins to thicken. Then a larger quantity of oil may be stirred in until the mixture becomes of proper consistency, about like heavy cream ; do not season until thickened for fear of curdling. Salt very sparingly, and if desired sift in a little cayenne pepper, a few drops of lemon, two teaspoonfuls of spiced mustard vinegar from mustard pickles.
Put the yolk of an egg into a cup with salt-spoonful of salt, and beat until light, one-half teaspoonful of mustard and beat again. Then add olive oil, drop by drop, then a few drops of vinegar and the same of lemon juice. Continue this process until the egg has absorbed a little more than a half a teacup of oil ; finish by adding a very little cayenne pepper and sugar.
Mix one-fourth of a teaspoonful of salt, dash of white pepper, 3 tablespoons olive oil. Stir for few minutes, then gradually add 1 tablespoon vinegar, stirring rapidly until mixture is slightly thickened and vinegar cannot be noticed. Mixture will separate in about twenty minutes.
HONEY LIME DRESSING
1/4 cup Grey Poupon dijon mustard
1/4 cup honey
1-1/2 Tbsps. sugar
1 Tbsp. sesame oil
1-1/2 Tbsp. apple cider vinegar
1-1/2 tsps. lime juice
Blend all the ingredients in a small bowl with an electric mixer, Cover and chill.
Six egg yolks, six tablespoons of oil, six tablespoons of sugar, two tablespoons of mustard, one tablespoon of salt, eighteen tablespoons of vinegar and eighteen tablespoons of milk. Put yolks in a bowl and stir well, add oil a little at a time until all is mixed. Mix together all dry ingredients and add to oil and eggs; add vinegar a little at a time, then add milk. Cook until as thick as custard. If thin thicken with cornstarch dissolved in milk. When cool, sprinkle with paprika.
One cup condensed milk, two pinches soda, one-fourth cup sugar, one-half cup vinegar. Beat until it will foam and look like whipped cream. Add salt and pepper to taste and a little mustard if desired.
Dressing for Lettuce
Mix three heaping teaspoons of sugar, a pinch of mustard, a little salt and a small amount of cayenne or paprika. Add to it three teaspoons of vinegar and a scant half cup of sweet or sour cream. Pour over shredded crisp lettuce and serve individually as a salad. This will serve two; double if necessary.
Fruit Salad Dressing
Two eggs beaten light, one small cup of sugar, juice of two lemons, one cup of cold water, two teaspoons of cornstarch dissolved in the water, salt and piece of butter the size of a walnut; cook in double cooker and thin with one cup of cream.
One cup mayonnase (either boiled or beaten), one hard-boiled egg; four tablespoons chili sauce, using the mayonnaise for the foundation. Thoroughly mix in the egg, which has been chopped into very small pieces; then blend in the chili sauce until the whole is a delicate pink. Chopped olives and pimentos may be added if desired. This method is a great deal less expensive, also considerably less work than the method generally used, and the results are practically the same.
Cooked Salad Dressing
Drop in bowl one egg, one and one-half cups salad oil, two tablespoons, vinegar, one level teaspoon salt, two teaspoons sugar, one teaspoon prepared mustard, one tablespoon Worcester sauce, dash of paprika. Stir two or three times with tablespoon. Place on stove one-half cup boiling water to which has been added butter size of walnut. Previous to this have blended three level tablespoonsful of flour with one-half cup of warm water. Cook together thoroughly then pour into above and beat all with a Dover beate for about one minute. After it is beaten stir occasionally until cold to prevent scum forming. Keep in covered jar.
New Kind Salad Dressing
Boil in double boiler until thick, one cup of milk, one heaping tablespoon of flour made smooth in water, two egg yolks and one-half cup of sugar. When thick, add one-half teaspoon of mustard, one teaspoon of salt, three tablespoons of vinegar and one-half cup of salad oil. Beat vigorously with egg beater. Delicious on fruit salad.
Sour Cream Salad Dressing
One egg to a cup of sour cream; one good tablespoon of sugar; one teaspoon of mustard (scant) ; one teaspoon of salt. Mix dry ingredients together. A good half cup of vinegar added last. Thicken with a little cornstarch (moistened) after it begins to cook. Add a little pepper and a dash of paprika. Cook in a double boiler until thick. Put in a pint jar and cover and it will keep for some time. When using thin with sweet cream.
One cup vinegar, one-half cup water; put on fire with a lump of butter, one tablespoon cornstarch wet with cold water, two yolks of eggs well beaten and add quickly one tablespoon of sugar and a pinch of salt. Add cream when used.
Salad Dressing for Fruits
Half cup pineapple juice ; half cup lemon juice; one cup sugar; bring to boil; add two well-beaten eggs. Cook until thick. Will keep long time. Add whipped cream to amount of dressing to be used each time.
Yolks of four eggs, beaten; juice of one lemon; cup warm milk; salt. Make into thin custard. When ready to use fold in one pint whipped cream.