Household advice · 1900-07

Mayonnaise Dressing Advice

Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n41

Editorial context

Practical advice concluding the dressings section of Caroline C. Shea's article on salads, suggesting the addition of stiffly whipped heavy cream to soften the pungent flavor and lighten the texture of rich, heavily seasoned mayonnaise.

Original

If you use a thick, strong mayonnaise dressing for any salad, it may be im- proved (?) by adding to a pint, one- half pint of thick cream, whipped stiff. It makes it very light and delicious if one does not care for the high season- ing.

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At the source

Publication: Good Housekeeping 1900-07: Vol 31 Iss 1
Issue date: 1900-07
Volume: 31
Issue: 1
Page / locator: n41
Provider record: View the original provider record ↗

Public rights statementThis material was originally published in the United States in 1900 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1900-07: Vol 31 Iss 1, 1900-07-01, page n41, via https://archive.org/details/sim_good-housekeeping_good-housekeeping_1900-07_31_1. Repastory is not affiliated with or endorsed by Good Housekeeping 1900-07: Vol 31 Iss 1 or its current owner. Rights may vary outside the United States.

Details

This entry has no structured recipe.

Item type: Household advice

Names & connections

Saladstopic · article section subject
Mayonnaise dressingtopic · advice subject

Source context

publication context

Salads

Salads By CAROLINE C. SHEA IN treating of salads the more com- mon kinds will be avoided, as every cook book contains full directions ; as will also recipes for mayonnaise dress- ing, as every cook has her own, or buys some one of the many manufactured varieties. In making a salad, everything used should be perfectly fresh and cold. A salad is something which should appear at least once a day on every table. Olive oil, in most cases, is the one thing essential to a perfect salad, but as many do not like it and others think it too ex- pensive for general use several kinds of dressing will be given. All vegetables used in making salads should after washing be put to drip in a cool place. Dressings

Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n41 · View context source ↗

Source evidence: Salads By CAROLINE C. SHEA IN treating of salads the more com- mon kinds will be avoided, as every cook book contains full directions ; as will also recipes for mayonnaise dress- ing, as every cook has her own, or buys some one of the many manufactured varieties. In making a salad, everything used should be perfectly fresh and cold. A salad is something which should appear at least once a day on every table. Olive oil, in most cases, is the one thing essential to a perfect salad, but as many do not like it and others think it too ex- pensive for general use several kinds of dressing will be given. All vegetables used in making salads should after washing be put to drip in a cool place. Dressings

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