Thousand Island Dressing Recipes.

By using the cooked or the uncooked mayonnaise dressing as a basis and adding to it the ingredients listed here, a very delightful salad dressing, called Thousand Island dressing, is the result.

All the ingredients need not be added if it is inconvenient to do so, still the dressing is better when they are all used. This dressing is particularly good when served with plain lettuce salad, with lettuce and tomatoes, with lettuce, tomatoes, and cucumbers, or with any other plain-vegetable salad.

Ingredients:

  • 1 c. mayonnaise dressing
  • 2 Tb. chopped green pepper
  • 1/4 c. chilli sauce
  • 1 Tb. chopped onion
  • 2 Tb. chopped pimento
  • 1 hard-cooked egg

Into the mayonnaise stir the chilli sauce, pimiento, pepper, and onion, and lastly, add the hard-cooked egg chopped into fine pieces. Chill and serve.

Mustard Dressing

salad recipes with apples

Take yolk of one hard-boiled egg and rub smooth in a bowl. Add two teaspoons of French mustard, salt, pepper, and little sugar. Add a little oil, and then a little vinegar. Garnish top with the white, cut in pieces.

Salad Dressing Without Oil.

The yolks of four uncooked eggs, one table-spoonful of salt, one heaping teaspoonful of sugar, one heaping teaspoonful of mustard, half a cupful of clarified chicken fat, a quarter of a cupful of vinegar, the juice of half a lemon, a speck of cayenne. Make as directed for mayonnaise dressing.

Salad Dressing made with Butter.

Four table-spoonfuls of butter, one of flour, one table-spoonful of salt, one of sugar, one heaping teaspoonful of mustard, a speck of cayenne, one cupful of milk, half a cupful of vinegar, three eggs. Let the butter get hot in a sauce-pan. Add the flour, and stir until smooth, being careful not to brown.

Add the milk, and boil up. Place the sauce-pan in another of hot water. Beat the eggs, salt, pepper, sugar and mustard together, and add the vinegar. Stir this into the boiling mixture, and stir until it thickens like soft custard, which will be in about fire minutes.

Set away to cool; and when cold, bottle, and place in the ice-chest. This will keep two weeks.