Livournaise Sauce

To a cup of mayonnaise dressing add a grating of nutmeg, one tablespoonful of chopped parsley and the pulp of eight anchovies.

To prepare the anchovies, wash, dry, remove skin and bones and pound to a pulp in a mortar.

Boiled Dressing For Chicken Salad

Ingredients

1/2 a cup of chicken stock, well reduced. 1/2 a cup of vinegar. 1/4 a cup of mixed mustard. I teaspoonful of salt.

1/2 a teaspoonful of paprica. Yolks of 5 eggs. 1/2 a cup of oil. 1/2 a cup of thick, sweet cream.

Method

Simmer the liquor in which a fowl has been cooked, until it is well reduced. Put the stock, vinegar and mustard into a double boiler, and add the salt and pepper. Beat the yolks of the eggs and add carefully to the hot mixture, cooking in the same manner as a boiled custard. When cold and ready to serve, beat in with a whisk the oil, and then fold in the cream, beaten stiff with a Dover egg-beater. Melted butter, added before the dressing is cold, may be substituted for the oil.

Boiled Salad Dressing

Ingredients

1 teaspoonful of mustard. 1/2 a teaspoonful of salt. 1/4 a teaspoonful of paprica. Yolks of 3 eggs.

4 tablespoonfuls of melted butter. 2 tablespoonfuls of vinegar. 1/2 a cup of thick cream.

2 tablespoonfuls of lemon juice.

Method

Mix together the mustard, salt and paprica, and add the yolks of eggs; stir well and add slowly the butter, vinegar and lemon juice, and cook in the double boiler until thick as soft custard. When cool and ready to serve, add the cream, beaten stiff with the Dover egg-beater.

Cream Salad Dressing

Ingredients

3/4 a cup of thick cream. 2 tablespoonfuls of vinegar or lemon juice.

1/4 a teaspoonful of salt. A dash of white pepper and paprica.

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 horseradish, 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.

One Quart Of Vinaigrette Sauce

For endive, lettuce, cooked asparagus, etc. Rub the inside of a mixing bowl with a clove of garlic, cut in halves. Into the bowl put half a tea-spoonful, each, of mustard, paprica, and curry powder, one teaspoonful of chopped chives, a thin slice of mild onion, scraped to a pulp, one teaspoonful of salt, one tablespoonful of fine-chopped parsley and half a chili pepper, chopped fine. Mix and crush all the ingredients. Use a silver fork. Then pour on a table-spoonful of olive oil and mash the whole to a smooth pulp; add a cup of cider vinegar, gradually, mixing all together meanwhile; then add three cups of olive oil in the same manner. Press through a very fine (new) sieve into a quart fruit jar. Cover closely, and set aside in a cool place for use as desired.

French Dressing, Chiffonade

To the recipe given for French Dressing add half a teaspoonful of onion juice, one hard-cooked egg, one teaspoonful of chives, and one tablespoon-ful, each, of red and green pepper and cooked beets, all chopped very fine. Serve with endive or any variety of lettuce.

Thousand Island Salad Dressing

To a cup of mayonnaise add one tablespoon-ful, each, chopped chives, pimentos, and green pepper, the sifted yolk of one hard-cooked egg, one teaspoonful, each, paprica, walnut catsup, and tarragon vinegar, and three or four tablespoon-fuls of chili sauce.

White and Blue Cabbage Salad.

Potato Salad, Garnish, Pickled Mangoes and Beets.