Mayonnaise Dressing

Ingredients

• 1 cup olive oil
• 1 cup of cream
• 1 cup of water over gelatine
• 2 drops of onion juice
• 3 sticks of celery sliced
• 1 cup vinegar
• 10 drops onion juice
• a spoonful of mayonnaise mixed
• 2 yolks of eggs
• 1 tsp
• 1 tbs
• 60 german potato salad
• 1 large onion sliced
• 1 onion
• 1 small head celery
• 6 yolks of eggs
• 1 roundkig tsp
• 61 grape fruit salad
• 6 grape fruit
• 3 lemons
• 1 box gelatine
• 6 large mushrooms
• 6 medium tomatoes
• 2 bananas sliced
• 62 fruit salad
• 3 oranges
• 3 bananas
• 3 apples
• 1 lemon
• 12 people
• 10 boiled potatoes
• 3 small cucumbers
• 6 cold boiled eggs
• 1 small onion
• 3 eggs well
• 1 bay leaf
• 4 cloves
• lemon juice
• vinegar
• pepper
• mustard
• salt
• paprika

Directions

1. 2 yolks of eggs, 1 cup olive oil, 1 tsp. salt, \ tsp. cayenne, \ tsp. mustard, \ tsp. sugar, 1 tbs. vinegar, 1 tbs. lemon juice. Add the seasonings to the egg yolks and mix well. Add the oil, drop by drop, stirring constantly in the same direction with a wooden spoon or silver fork. When thick, add lemon juice and vinegar, a few drops at a time. If the dressing curdles, take another egg yolk and add the curdled dressing to it, then the remainder of the oil. Note: Set the bowl on ice while making the dressing and chill the eggs and oil thoroughly, before using.

2. GERMAN POTATO SALAD. Put on to boil the day before, small potatoes with the jackets on. Do not cook too much. Next day peel and slice rather thin. Fry out some fat bacon and to § cup fat add 1 large onion sliced. Do not cook brown. Add J cup sharp vinegar. Add about 1 qt. of the sliced potatoes, a little salt and pepper. Mix gently until the potatoes are well covered with fat and look shiny. They should be a little sour. If not acid enough add more vinegar. Serve hot with frankfurt sausage or redhots. Mrs. T. F. Quinby.

3. SHRIMP SALAD. 1 can shrimp, J medium cabbage, 1 onion, 1 small head celery, 1 tsp. salt. Remove the shrimp from the can or fresh shrimp, and cover with boiling water. Let stand until cool, drain and place on ice. Shave the cabbage very fine and then with sharp knife cut across until it is very fine. Cut the celery very fine, chop the onion. Place on the ice. When the shrimp is cold break in small pieces and add to the other ingredients. Toss all together with a fork.

4. DRESSING. 6 yolks of eggs, \ cup vinegar, 1 roundkig tsp. dry mustard, \ cup sugar, 1 tsp. salt, 1 tsp. extract of celery, dash of red pepper. Mix the mustard with the sugar, salt and pepper, add the vinegar gradually, when smooth pour over the eggs and beat well. Cook with the bowl in a dish of hot water stirring constantly until thick. When cold, thin with 1 cup of cream, add the extract of celery. Mix with the shrimp and cabbage, etc., and serve on lettuce. This salad will not be a success without the celery extract.

5. Mrs. Lockerby.

6. GRAPE FRUIT SALAD. 6 grape fruit, 3 lemons, J cup sugar, 1 box gelatine. Put 1 cup of water over gelatine and let stand a few minutes. When ready to use set dish in hot water and dissolve the gelatine without adding any more water. Scrape the center and juice from grape fruit, having grape fruit in very small particles, add juice of the lemons and sugar, then put the dissolved gelatine into the above and mold with hole in center and fill the hole with mayonnaise dressing. Or can be served in individual molds with dressing.

7. Mrs. Thomas M. Partridge.

8. TOMATO AND MUSHROOM SALAD. 6 large mushrooms, 6 medium tomatoes, 1 tbs. butter, J tsp. celery salt. Peel tomatoes and put on ice to chill. Peel and break in good sized pieces 6 large mushrooms, saute them in butter for 3 minutes adding 2 drops of onion juice and J tsp. celery salt, and dash of paprika; chill thoroughly; scoop out the inside of tomatoes to which add the mush- rooms; mix with mayonnaise and fill the tomato cases, put- ting a spoonful of mayonnaise mixed with whipped cream on top of each. Serve on lettuce leaf. Mrs. Lockerby.

9. Equal parts of celery, apples and figs. Serve on a lettuce leaf with a rich cream dressing. Mrs. E. W. Ensign.

10. FRUIT SALAD. A nice salad may be made from crisp lettuce leaves; pineapple cut in diamond shape, 1 lb. Cal. green grapes, 2 bananas sliced, walnuts. Pour over mayonnaise dressing, decorate with whipped cream and cherries.

11. Mrs. R. W. Cranston.

12. FRUIT SALAD. 3 oranges, 3 bananas, 3 apples, § can pineapple. Squeeze juice of 1 lemon and sprinkle sugar over fruit. This serves 12 people.

13. POTATO CUCUMBER SALAD. 10 boiled potatoes, sliced very thin; 3 small cucumbers; 3 sticks of celery sliced; 6 cold boiled eggs; 1 small onion, grated. Put into a dish a layer of potatoes, cucumbers, celery, egg and sprinkle of onion until used.

14. Mrs. J. R. Hughes. •

15. DRESSING. Beat 3 eggs well, 1 tbs. melted butter, 1 tbs. suffar, 1 tsp. salt, f tsp. mustard, stir until smooth and add 1 cup vinegar. Cook in double boiler, stirring until smooth. When cold add § cup sweet or sour cream beaten before serving, pour over the salad.

16. TOMATO JELLY SALAD. In a sauce pan put \ can of tomatoes, 1 bay leaf, 4 cloves, \ tsp. salt, 10 drops onion juice, simmer 15 minutes, and press through a sieve, add \ box of gelatine which has been soaked in | cup of cold water and stir until it dissolves. Pour into wet molds. Serve on lettuce with salad dressinsr.

Nutrition, whole recipe (rough)

Counts 20 of 24 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.