Salad Dressings

MELODY DRESSING

24 cup sugar

1% cup lemon juice

24 cup ketchup

2 teaspoons salt

% cup vinegar (cider or wine)

1 cup mazola oil

2 teaspoons paprika

Roquefort or blue cheese to taste
Measure all ingredients into bottle or
jar. Cover and shake well. Chill. This
dressing stays pourable, in fridge, for
days.
—ALLIE Mor

FRENCH DRESSING

1 cup sugar
1 cup Italian Olive Oil
1 cup vinegar (red or white wine
vinegar with tarragon leaf)
1 teaspoon salt
6 shots tabasco sauce
4 whole cloves
5 bay leaves
1 pinch thyme
% teaspoon allspice
1% teaspoons dry mustard
% teaspoon onion extract or powder
1 small clove garlic
2 teaspoons horseradish
1% teaspoon nutmeg
Dash of cinnamon
1 tablespoon Worcestershire sauce
3 tablespoons catsup
Mix in a blender if you have one.
Shake well before using.
—Roma NICOLL
KERRISDALE KrwassA CLUB

MAYONNAISE

2 teaspoons white sugar

2 teaspoons mustard

2 cups salad oil

% cup vinegar

2 tablespoons boiling water

2 egg yolks

1% teaspoon curry powder
Combine ingredients, adding oil very
gradually, as dressing thickens. Add
boiling water last and beat well. Makes
3 cups.

—ALICE McDONALD

LAKE AGNES DRESSING

This is delicious with cottage cheese.
% cup brown sugar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon paprika
14 medium size onion, grated fine
¥% cup salad oil—NOT olive oil
4 tablespoons vinegar or lemon
juice
Mix dry ingredients, add onion and
vinegar or lemon juice, blend in oil
very slowly. Shake well before using.
Store in refrigerator, in sealer.
N.B. Mix in blender if you have one.
—Roma NICOLL
KERRISDALE KrwAssA CLUB

GEORGE’S BOILED DRESSING

1 cup white sugar

1 dessert spoon mustard

1 teaspoon salt

1 teaspoon celery salt

2 tablespoons flour
Mix above in double boiler—add 3 eggs
—one at a time—hbeating well after
each addition.
Then add:

1 cup commercial sour cream

1 cup milk

1 cup vinegar
Stir over hot water until thick. Store
in refrigerator.

—Mary DELF

QUICK UNCOOKED
DRESSING

8 tablespoons sugar
4 tablespoons salad oil
6 tablespoons vinegar
3 tablespoons catsup
1 teaspoon each salt, paprika, pre-
pared mustard & Worcestershire
sauce
14 teaspoon celery salt
%4 teaspoon onion salt
1 clove garlic cut in small pieces
Put all ingredients in a quart sealer
and shake well.
—HELEN BRADLEY