Page:Hill - Salads, Sandwiches, and Chafing-Dish Dainties.djvu/53

Salad Dressings. Cream Salad Dressing.

Method.—Add the seasonings to the cream and beat with a Dover egg-beater until smooth and light. Add a scant fourth a cup of grated horse-radish, for a change. The radish should be freshly-grated, and added to the cream after it is beaten.

Dressing for Cole-Slaw.

Beat the yolks of three eggs with half a tea-spoonful of made mustard, a dash of pepper and one-fourth a teaspoonful of salt; add one-third a cup of vinegar and two tablespoonfuls of butter, and cook over hot water until slightly thickened. Set aside to become cold before using.

Bacon Sauce.

Heat five tablespoonfuls of bacon fat; cook in it two tablespoonfuls of flour and a dash of paprica; add five tablespoonfuls of vinegar and half a cup of water; stir until boiling; then beat in the beaten yolks of two eggs, and a little salt if necessary. Do not allow the sauce to boil after the eggs are added. Add to salad after it has become thoroughly cold. Good with dandelion, endive, chicory, corn salad or lettuce. 27