From Lowney’s Cook Book – Salads and the dressings to go on them –
Butter Salad Dressing
Melt 1/4 cup butter, and add to it 2 Tbsp flour, 2 teasp salt, 2 teasp mustard, a few grains cayenne pepper and 1 cup milk. Cook in a double boiler for 5 minutes, then pour on to 3 beaten eggs, add 1/2 cup vinegar and cook in the top of the double boiler until thick.
Cream Dressing
Mash the yolks of three hard-cooked eggs, add 1 teasp salt, 1 teasp mustard, 2 Tbsp vinegar. Beat 1 1/2 cups thick cream until stiff, and combine a little at a time to to the egg mixture. When stiff, add 1/8 teasp cayenne.
French Dressing #3
Mix together; 1 teasp mustard, 1 teasp salt, 1/4 teasp paprika, a few grains cayenne pepper. Add 3 Tbsp lemon juice and 6 Tbsp oil alternately, beating until quite thick.
Butter Bean Salad
Cover 2 cups cold butter beans with French dressing and let stand for 1/2 hour. Drain, sprinkle with a few drops of onion juice, and mix with cream dressing. Garnish with 2 hardboiled eggs, quartered, and parsley.
Cauliflower Salad
Marinate one cup cold boiled cauliflower in French dressing. Drain, and add boiled dressing, and chill. Serve on a bed of watercress and sprinkle with grated Edam cheese.
Cherry Salad
Remove stones from 2 cups cherries, Add to cherries one cup chopped English walnuts, one cup chopped celery and 3/4 cup mayonnaise. Chill, arrange in lettuce nests and garnish with one whole cherry on top of each nest.
Chestnut Salad
Cut two cups boiled chestnuts into small pieces. Add two cups oranges, cut into smallpieces, one Tbsp lemon juice and one cup mayonnaise. Chill, serve on lettuce and garnish with grated orange rind.
Tomato Jelly
Soak 2 teaspoons powdered gelatine in 1/2 cup cold water. In a small saucepan, simmer 2 cups tomatoes, 4 peppercorns, 2 cloves, 1 slice of onion, 1 teasp Worcestershire sauce, 1/2 teasp salt, and 1/2 teasp paprika for 15 minutes. Strain, and add gelatine mixture. When dissolved, pour into individual molds or into a border bold. When cold, turn out and garnish with mayonnaise dressing, or celery salad.
Chicken Salad
Mix 2 cups chicken meat cut into small pieces, with 2 cups celery, also cut in small pieces. Marinate with French dressing, chill, and arrange in a salad bowl. Mask with mayonnaise and decorate with hard-cooked eggs cut in slices, capers, and mayonnaise pressed through a pastry bag and tube.
