Scientific cooking with scientific methods

and more dressing added. In using several kinds of vegetables, they want to be put in French dressing in separate bowls, as the separate arrangement gives a more artistic salad. ■ Meats for salads want to be freed from skin, bone and gristle, cut in cubes with a pair of scissors, and put into a marinade until time to drain and dress. Fish should be flaked and treated in the same way. When salads are dressed at table, first sprinkle with salt and pepper, add oil, then the vinegar or lemon juice. If the acid is added first, it will cause the greens to wilt and the oil will settle in bottom of bowl instead of coating the leaves, and every leaf should glisten and sparkle with the oil before the acid is added. A capon is a piece cut from the end of a French loaf and rubbed with a clove of garlic. Put in the bottom of the bowl, and tossed about with the greens, it will impart the flavor as you stir and dress the salad. The capon is often used with a vegetable salad, and adds a very agreeable flavor. To Marinate. — In cookery, the word means to add salt, pepper, vinegar and oil, and let stand until well seasoned; then always drain, or your salad dressings, especially Mayonnaise, will be diluted and thin. French Dressing I. ^2 teaspoon salt. 1 tablespoon vinegar. 3/4 teaspoon black pepper. 3 tablespoons olive oil. Paprika. Mix seasonings with oil, then add vinegar slowly, stirring all the while. The acid dissolves the salt and pepper, and holds the oil in emulsion. French Dressing 11. 1/2 teaspoon salt. 1 tablespoon Tarragon vinegar. % teaspoon white pepper. 1 tablespoon lemon juice. 2 tablespoons brandy. 4 tablespoons olive oil. Mix same as French Dressing I., adding brandy last— Chef. Boiled Cream Dressing. % cup vinegar. 1 teaspoon mustard (dry). 2 tablespoons sugar. 1 tablespoon flour. 1 teaspoon salt. Piece butter size of walnut. Yolks 3 eggs. 1 cup whipped cream. White pepper. Mix flour, sugar, mustard, salt and pepper. Add the slightly beaten yolks of eggs. Stir until well blended. Heat vinegar in small saucepan, and pour on mixture. Stir well and return to saucepan, and cook for five minutes, stirring all the while. Remove from fire, add butter, stir and cool. Add whipped cream just as you are ready to dress the salad. This is nice on cabbage, tomatoes, etc. Cream Dressing. V2 cup thick cream. ' Vj teaspoon salt. 2 tablespoons lemon juice. Ys teaspoon white pepper. 1/2 teaspoon paprika. Beat cream until stiff, using Dover egg-beater. Add salt, pepper and lemon juice, and continue the beating. Sprinkle the paprika over top of dressing. Vinegar can be used instead of the lemon juice if preferred. Horseradish Dressing. 4 tablespoons grated 1 tablespoon vinegar, horseradish. 1 cup whipped cream. 1 tablespoon lemon juice. Salt, a little pepper and paprika. Curry Dressing. "% teaspoon curry powder. i/4 teaspoon pepper. ^2 teaspoon salt. G tablespoons olive oil. 2 tablespoons vinegar. Mix same as French dressing. Mayonnaise Dressing I. Yolk 1 egg. 1 teaspoon powdered sugar. 1 teaspoon dry mustard. 1 tablespoon lemon juice. 1 teaspoon salt. % tablespoon Tarragon Yolk 1 hard-boiled egg. vinegar. Dash cayenne. ll^ cups olive oil.