Asparagus and Cauliflower Salad
Asparagus tips, boiled and drained, 2 cups.
Cauliflower, boiled, drained, cut in small pieces, 2 cups.
Dress with cream salad dressing.
Asparagus Salad
Cut cooked asparagus tips into three-inch lengths, and serve on lettuce leaf with cream dressing.
Brussels Sprouts Salad
Put plain boiled Brussels sprouts into the ice-chest to get cold. Dress with olive oil and lemon juice. Serve on lettuce.
Date and Celery Salad
Chop dates and celery, and serve with golden salad dressing.
Macedoine Salad
This is a mixture of any kind of cooked vegetables. Cover with French salad dressing, and serve on lettuce leaves.
Salad Dressings
Mayonnaise Dressing
Egg yolk, 1.
Cooking or olive oil.
Lemon juice.
Salt.
Sugar, 1 tablespoonful.
Into a saucer break the yolk of a fresh egg; add to it a large pinch of salt, and with a fork stir the yolk till it begins to stiffen. Gradually add to the yolk, a drop at a time, cooking oil or olive oil, stirring well after each drop is added. Continue this process till the mixture becomes too stiff to stir, then thin it with lemon juice, and add more salt. The salt helps to stiffen it. Thicken again with oil in the same manner as before, and thin again with lemon juice. Continue this till the desired amount is made. When stiff enough to cut with a knife, add one tablespoonful of sugar.
This will keep for a number of days, if set on ice. Success in making this depends upon the care with which the oil is added; at first, a drop at a time, and towards the last adding two or three drops, and perhaps half a teaspoonful at a time.
Note.—To make it keep well, add one tablespoonful boiling water, beaten in quickly. To keep from curdling, put lemon juice and oil on ice for fifteen minutes before using.