Recipe: Italian Dressing II

Isn't this a thing of beauty? Fresh butter crunch lettuce in December!

Homemade dressing with herbs picked from the garden and dried.

ITALIAN DRESSING II 
Makes 1 ½ C 

1 C salad oil 
¼ C lemon juice 
¼ C white vinegar 
1 tsp salt 
1 tsp sugar 
½ tsp dried oregano, crumbled 
½ tsp dry mustard 
½ tsp paprika 
½ tsp onion salt 
1/8 tsp dried thyme, crumbled 
2 cloves garlic, crushed 

Shake together all ingredients in a tightly sealed jar. Refrigerate at least 2 hours to blend flavors before first serving. Shake well before each serving.

Recipe: Custard Sauce and Variations

Serve with fresh muskmelon or waffles!

This is good! I highly recommend it.

“Waffles with velvety custard sauce enhance a restful Sunday evening.”—The Encyclopedia of Cooking Complete in 24 Volumes, Volume 20: 250 Sauce, Gravies and Dressings (1953)

CUSTARD SAUCE AND VARIATIONS

Makes 1 ½ C

¼ C sugar

1/8 tsp salt

2 egg yolks

1 ½ C milk, scalded

½ tsp vanilla

Add sugar and salt to egg yolks in top of double boiler (or in a saucepan), add milk gradually, beating constantly, and cook over hot water (or very low heat) until mixture thickens. Chill and fold in vanilla.

CHOCOALTE VARIATION

Add 1 oz (square) melted chocolate and 2 Tbsp sugar.

CURRANT VARIATION

Add ¼ C currants.

HONEY VARIATION

Use 3 Tbsp honey instead of sugar. Reduce milk to 1 ¼ C.

PECAN VARIATION

Add ¼ C pecans, chopped fine.

RAISIN VARIATION

Add ¼ C raisins.

Recipe: California Dill Dressing

Garnish with dill flower.

CALIFORNIA DILL DRESSING

Makes about 2 ½ C

2 C mayonnaise (preferably homemade—see recipes in Basics section)

4 tsp dill weed OR ¼ C fresh dill, chopped

¼ C white vinegar

2 ½ Tbsp prepared mustard (preferably homemade—see recipes in Basics section)

2 ½ Tbsp sugar

Put mayonnaise in a bowl, stir in remaining ingredients, and beat until fluffy. Chill.

Won't be long

A fresh salad with homemade dressing