Evening star. [volume], September 14, 1947, Page 29, Image 106

About Evening star. [volume] (Washington, D.C.) 1854-1972

Image provided by: Library of Congress, Washington, DC

                
_at'*-- ^ ^ tMBUB
Dress It Up
With Mayonnaise
BY CLEMENTINE PADDLEFORD
Use that little jar
of flavor to flatter
lots of cold dishes
That little jar of mayonnaise you buy at
the store holds as' many sparkling
angles as a light-dancing prism. Add savory
sauce touches, add cheese, add fruit for
innumerable dressings.
Something to flatter the cold cut? Take
one cup of mayonnaise, blend in one table
spoon of prepared horseradish sauce, fleck
with freshly ground pepper.
Chili-dill dressing gives color and zing to
a cocktail of seafood. To one cup of mayon
naise, add two tablespoons of chili sauce,
three tablespoons of finely cut dill pickle.
Curry mayonnaise provides that certain
difference when passed with cold Chicken.
Blend one tablespoon curry, one-fourth cup
tarragon vinegar, one-fourth cup cider vine
gar and one teaspoon sugar, and cook in top
of double boiler until smooth, stirring occa
sionally. After chilling, blend into mayon
naise. How much? It’s a matter of taste.
Cream-cheese dressing does nice things
for the salad of fruit. Cream one package
cream cheese with milk to soften and com
bine them with one cup of mayonnaise.
Peanut-butter dressing will influence the
youngsters into bigger and better eating of
a grated-carrot salad. And nut sweet in
cole slaw! Add a few drops of lemon juice to
one-fourth cup peanut butter, blend in one
cup mayonnaise. A smooth creamy dressing,
sandbur brown, and good in a sandwich.
Potpourri for a salad of greens. To the
cup of mayonnaise, add one-half cup diced
orange sections and one-third cup sliced
stuffed olives or ripe olives as you please —
little matters for the teeth to touch.
Ravigotte dressing enhances cold fish:
Mix together two tablespoons caper, one
half small onion, one-third cup parsley, one
fourth cup watercress, three anchovies finely
chopped. Force mixture through a fine sieve
* and add to one cup of mayonnaise. Yield:
2 cups of dressing.
Cheese and olive dressing gives a lift to
the cooked-vegetable salad. Take a half
package of pimiento cream cheese and mix
with three tablespoons finely sliced ripe
olives, one teaspoon finely cut parsley and
add to one cup of mayonnaise.
1^0 —‘-— ■ '
7o*-\
HEHPERyo*/
"Gee, Agnes, I wish you'd put on a few pounds"
Free Recipes! 32 pages of tempt
ing cranberry recipes, many of
them illustrated in color. Pstfprs
for Rosebud Rolls . . . Holiday
Salad ... Cranberry Blossoms ...
Cranberry Punch . . . and many
others. Contains excellent recipes
for holiday entertaining, and
others for every-day family meals.
Write today for your copy . . .
"OCEAN SPRAY"
Dept. T 947
Hanson, Mass.
4^ />
1
1
--
Cranberry-Orange {
Salads
I can Ocaan Spray 1 envelope I
Jellied Cranberry Sauce plain gelatin |
1 Mi cup cold water |
Quarter orange, remove seeds, and put ptlywJ
| and rind through food chopper. Add crushed cron- J
| berry sauce. Saab gelatin in water 5 minutes and J
j dissolve over hot water. Add to cranberry-orange
mixhire. Mix thoroughly. Turn into 6 individual I
•i ee»h>r«J cups and chill until firm. Unmold onto |
crisp lettuce.
With a knife cut each mold almost through into I
thirds. Insert 3 quarter-inch wedge-shaped slices |
of orange (spoke-fashion). Serve with desired
dressing. Serves 6.
-— — — — — —»
Cranberry Sauce is the natural
flavor-mate” for chicken and turkey.
Serve it in plump slices just as it
comes from the can, or mold it in
delicious salads. With several cans
of Ocean Spray on your pantry shelSarf
a flick of the can opener will bring
you delicious cranberry sauce for
any meal . . . ready-sweetened,
ready-to-serve!
ft
lyceanjptcu/ The Growers Brand
df, Ocean Spray her Who,# Cranberry Sauce,
Jrr Cranberry products? Cranberry Juice Cocktail
«
29