Boston Cooking-School cook book

4 tablespoons olive oil 1 teaspoon salt 1 tablespoon grapefruit juice V4 teaspoon paprika 4 tablespoon vinegar Y teaspoon pepper 1 tablespoon finely chopped Roquefort cheese Mix ingredients, chill, and shake thoroughly. LIME DRESSING 4 tablespoons olive oil 2 tablespoons fresh lime juice 5 drops Tabasco Sauce Few grains cayenne Vg teaspoon pepper 14 teaspoon salt 1 teaspoon celery salt 2 teaspoons sugar Mix ingredients, chill, and shake thoroughly. NUT PASCAGOULA DRESSING 1 tablespoon blanched pecans 1 tablespoon blanched almonds 14 teaspoon mustard 14 teaspoon paprika 14 teaspoon salt ¥ teaspoon catsup 14 teaspoon sugar 1 tablespoon vinegar 5 tablespoons olive oil Pound nuts into a paste. Mix seasonings, add vinegar, and beat in oil slowly; add gradually to nut mixture. OHIO SALAD DRESSING 1 tablespoon powdered sugar 2 teaspoons Worcestershire Sauce 2 teaspoons tomato catsup V4 teaspoon mustard Few grains cayenne 3 drops Tabasco Sauce 1 tablespoon olive oil 1% teaspoon salt 1% tablespoons lemon juice 11% tablespoons vinegar Mix ingredients, chill, and shake thoroughly. PARISIAN FRENCH DRESSING French Dressing V4 teaspoon powdered sugar 1 tablespoon finely chopped Bermuda onion : 1 teaspoon salt 2 tablespoons finely chopped parsley V4 tablespoon chopped pimiento 1% tablespoon chopped green pepper Mix ingredients, chill, and shake thoroughly. PINEAPPLE HONEY DRESSING % cup honey 14 cup lemon juice Mix, chill, and shake thoroughly. V4 teaspoon salt 3 tablespoons crushed pineapple ST. LAWRENCE DRESSING ¥ cup olive oil 8 olives, thinly sliced Juice 44 lemon 34 teaspoon salt Juice 4% orange 1% teaspoon mustard 1 teaspoon grated onion _ 4 teaspoon paprika 1 teaspoon chopped parsley 1 teaspoon Worcestershire Sauce Mix, chill, and shake until thickened. THOUSAND ISLAND FRENCH DRESSING Y cup olive oil 1 teaspoon onion juice Juice 4% orange 1 tablespoon finely chopped parsley Juice 14 lemon 8 sliced stuffed olives 1 teaspoon salt 1 teaspoon Worcestershire Sauce 14 teaspoon paprika 14 teaspoon mustard Mix ingredients, chill, and shake thoroughly. ~ MAYONNAISE Y% teaspoon mustard 1 egg yolk V teaspoon sugar 1 tablespoon vinegar VY teaspoon salt 34 cup olive oil, thoroughly Few grains cayenne chilled 1 tablespoon lemon juice Sift first 4 ingredients into a bowl, add egg yolk, mix thoroughly, and add vinegar, while stirring constantly. Beat in 3 teaspoons oil, a drop at a time. Add 1 teaspoon oil at a time until mixture thickens. When very thick, add lemon juice and remaining oil rapidly. Beat with silver fork, wire whisk, small wooden spoon, or egg beater as preferred. Mayonnaise should be stiff enough to hold its shape. It soon liquefies when added to meat or vegetables; therefore it should be added just before serving time. If dressing is to be kept for a few days, add at the last 1 teaspoon hot water. Add mashed yolk of a hard- cooked egg to dry ingredients, if desired. In making variations, use home-made or commercial mayonnaise. Carlton Salad Dressing. Add 2 tablespoons Tomato Purée (p. 191), or undiluted canned tomato soup, 4% tablespoon lemon juice, 144 teaspoons powdered sugar, 44 teaspoon Worcestershire Sauce, 44 teaspoon A 1 Sauce. Chinese Dressing. Add 14 cup chopped almonds, 4 cup currant jelly, and 4% cup heavy cream, whipped. Chutney Mayonnaise. Add 1% tablespoons chutney and stir until thoroughly blended. . Cream Mayonnaise. Add 14 cup heavy cream, sweet or sour, beaten until stiff. Green Mayonnaise. Color with spinach juice or vegetable coloring, or pound )4 cup watercress and 4 cup parsley in mortar, squeeze through cheesecloth, and use to color Mayonnaise. Mayonnaise a la Connelly. Add 1% cup cold, boiled rice.