330.--SALMON FRITTERS

1-1/3 cups flour 2/3 cup water 1/4 teaspoon salt 1/4 teaspoon paprika 2 teaspoons baking powder 1/4 teaspoon onion juice 1 egg well beaten 1/2 can salmon chopped fine

Sift flour, salt, and baking powder; add egg, water, and seasonings, and beat well; add salmon, and drop from a tablespoon into hot deep fat; cook until brown, drain on soft paper, and serve with Sauce Tartare (see No. 202) or Tomato Sauce (see No. 203).

331.--DOUGHNUTS

2 cups flour 1/2 cup sugar 2-1/2 teaspoons baking powder 1 egg well beaten 3/4 teaspoon salt 1/2 cup milk 1/2 teaspoon nutmeg 1 tablespoon melted shortening

Mix and sift dry ingredients; add egg, milk, and shortening, and mix well; chill, and roll out on a floured board until half an inch thick; cut, and fry in hot deep fat. A little more flour may be necessary, but the dough should be as soft as can be handled easily.

332.--SMALL TEA DOUGHNUTS

Follow recipe for Doughnuts (see No. 331), roll mixture very thin, cut with a two-inch doughnut cutter, fry, and dust with powdered sugar. Or fry the cut-out centers of large doughnuts, and roll in powdered sugar.

333.--FRIED JAM CAKES

Roll doughnut mixture very thin, and cut with a three-inch cookie cutter; put a teaspoon of jam on one half, moisten the edges with water, fold double, press edges firmly together, and fry in hot deep fat. Dust with powdered sugar.

FOOTNOTES:

[9] See Temperatures for Frying (page 242).

CHAPTER XVI

SALADS AND SALAD DRESSINGS

334.--COOKED SALAD DRESSING

1-1/2 cups hot milk 2 tablespoons sugar 2 beaten eggs 2 teaspoons mustard 1 tablespoon salt Dash of cayenne 3 tablespoons flour 1/2 cup hot vinegar

Mix dry ingredients, add to egg, and stir into the hot milk; add vinegar slowly, and cook over hot water for ten minutes, stirring constantly at first. Cool, put into a preserve jar, cover, and keep in a cool place.

Whipped cream may be added, if desired, before using. Allow one cup for the whole recipe. Two tablespoons of melted b.u.t.ter or salad oil may be added, but recipe is very good without either.

335.--COOKED SALAD DRESSING (Evaporated Milk)

1/2 teaspoon salt 1 beaten egg 1 teaspoon mustard 1 tablespoon melted b.u.t.ter 1-1/2 teaspoons sugar 1/3 cup evaporated milk 1-1/2 teaspoons flour 2/3 cup hot water Few grains cayenne 1/4 cup vinegar

Mix in order given, and cook over hot water for ten minutes, stirring constantly at first.

336.--CURRANT JELLY DRESSING

1/4 cup currant or any other tart jelly Juice of 1/2 lemon 2 tablespoons candied ginger chopped Dash of cayenne 4 tablespoons oil

Melt the jelly, add ginger, cool slightly; add oil, lemon juice, and cayenne.

337.--DEVILLED HAM DRESSING

1 egg 1/4 teaspoon salt 1 small can devilled ham 1/8 teaspoon pepper 1/2 cup vinegar 1/4 teaspoon mustard 1/4 cup water 1/4 teaspoon cornstarch

Beat egg, add ham, vinegar, and water; mix salt, pepper, mustard, and cornstarch; add to ham mixture; and cook over hot water ten minutes.

338.--FRENCH DRESSING

2/3 cup oil 1/2 teaspoon pepper 1/3 cup vinegar 1/4 teaspoon mustard 1-1/4 teaspoons salt 1 teaspoon powdered sugar

Put the ingredients in a pint preserve jar; fasten the cover, chill, and shake well before using. Keep in the ice-box and use as needed. For use with fruit salad, omit mustard. Curry, Brand's A 1 sauce, Worcestershire sauce, tomato ketchup, or similar condiments may be added in small amounts to vary the flavor.

339.--MAYONNAISE DRESSING

Yolk of 1 egg 1/2 teaspoon paprika 1 teaspoon salt 1 cup salad oil 1/2 teaspoon powdered sugar 2 tablespoons vinegar 1 teaspoon mustard 1 tablespoon lemon juice

Beat the egg yolk; add the seasonings; add oil, a few drops at a time, until mixture thickens; mix vinegar and lemon juice, and add in small quant.i.ties, alternating with the oil; as the oil thickens the dressing, dilute with the acid, leaving the finished dressing thick. It is important to have ingredients and utensils cold.

340.--POTATO MAYONNAISE

1/2 cup mashed potatoes 1/2 teaspoon Worcestershire sauce 2 tablespoons oil 1/4 teaspoon salt 3 tablespoons vinegar 1/4 teaspoon mustard 1 teaspoon horseradish 1/4 teaspoon sugar

Mix in order given and serve with vegetable salad or cold meat.

341.--RUSSIAN DRESSING

To Mayonnaise Dressing (see No. 339) add one-third cup of thick chili sauce. Cooked salad dressing may be used in place of mayonnaise.

342.--SOUR CREAM DRESSING

1/2 cup sour cream 1 teaspoon powdered sugar 1/4 teaspoon salt 3 tablespoons chili sauce

Beat cream until stiff; add salt, sugar, and chili sauce.

343.--QUICK MAYONNAISE