Piquant
Salad
dressings
•
•
•
and some
Savory
Cooked Foods
and Relishes
livelier Salad dressings
ORE zest in your salad
dressings means more
success with all your salads,
especially where the men
are concerned.
M
They particularly like the
bright edge of flavor that
Colman's Mustard adds to your
salads. And only Colman's has
this special raciness, for it comes
from a mustard seed that grows
only in Lincolnshire, England,
where Jeremiah Colman discovered it over a hundred years ago.
Whatever dressings you
usually make—French, mayonnaise, boiled, orRussian—they're
brighter for a spark of Colman's
Mustard.
FRENCH
DRESSING
Place in a bottle or cruet
cup oil, 2
tablespoons vinegar, 1 teaspoon paprika,
1 teaspoon powdered sugar, J^ teaspoon
Colman's Mustard, 2 teaspoons salt,
and a dash of cayenne. Chill; shake vigorously just before serving. A little
onion juice, garlic or Worcestershire
sauce may be added if desired.
ORANGE
DRESSING
T o the above recipe for French Dressing,
add y 2 cup orange pulp and a little salt,
if desired. Serve with fruit salads.
CLOVE
DRESSING
T o the r e c i p e f o r
French Dressing, add
pg teaspoon ground cloves. Gives a new
flavor to fruit salads — especially if
canned pears or peaches are used.
CUCUMBER
DRESSING
T o the recipe for French Dressing, add
Yl cup grated cucumbers. A delightful
dressing for green salads, or for salmon
salad.
MAYONNAISE
Stir into 2 well-beaten egg yolks 3 level
teaspoons Colman's Mustard, 1 teaspoon
salt, 1 teaspoon powdered sugar; then 2
tablespoons lemon juice. Add gradually
V/i cups salad oil, beating the mixture
constantly. Add a little more lemon
juice if it becomes too thick to beat, then
add the remainder of the oil.
BOILED DRESSING
Heat lA cup cream and add to it 4 tablespoons sugar, 2 tablespoons flour, 2 level
teaspoons Colman's Mustard, and 34
teaspoon salt, which have been stirred
smooth with
cup milk. Cook over
boiling water until thick, then add 2
beaten egg yolks and 34 CU P vinegar and
cook for 3 minutes more. When using,
dilute with whipped cream, if desired.
RUSSIAN
DRESSING
Mix thoroughly 2 tablespoons thick chili
sauce, 2 tablespoons tomato catsup, 2
tablespoons Worcestershire sauce and
add to them 1 cup mayonnaise or boiled
dressing. Serve this with lettuce, vegetable or mild fruit salads.
MAINE DRESSING
for fish salads
Mix 2 level teaspoons Colman's Mustard, 2 tablespoons sugar, 1 tablespoon
flour, 1 teaspoon salt, and a pinch of
cayenne. Add 2 beaten eggs; then 3^
cup vinegar heated; then 1 tablespoon
butter. Cook in double boiler, stirring
constantly. If it becomes lumpy, beat
smooth with egg beater. When cold,
thin with cream or milk.
M ore Savory Cooked Yoods
F
AMILIAR
cooked foods —
even left-over dishes—gain
interest if you point their flavor
with Colman's. Add a spark of
Colman's to egg dishes, cheese,
macaroni and rice and see how
much livelier they are.
SAVORY BAKED HAM
Make a paste of 2 level tablespoons Colman's Mustard and 2 tablespoons water
and rub it on both sides of a slice of ham
(1 inch thick or more). Place ham in a
baking dish slightly larger, add milk almost to cover (about 1 cup) and bake in
moderate oven until milk is absorbed
and the top of the ham is nicely browned.
This requires about 45 minutes.
DEVILED MEAT FRITTERS
Soak sliced cold meat in a batter made
of 2 level tablespoons Colman's Mustard, 3 tablespoons flour, 2 eggs, 1 teaspoon salt, few grains cayenne pepper, 1
teaspoon sweet oil and 1 teaspoon vinegar. Fry slices light brown in hot oil or
dripping. Gradually pour remaining batter into 1 cup hot soup stock, stirring
constantly to prevent lumps. Bring to
boil slowly, add 1 teaspoon butter. When
it has thickened, pour over meat and
serve.
A famous
ENGLISH RELISH
To add a bright touch to cold meats,
cheese or sandwiches: Mix Colman's
Mustard with cold water to the consistency of rich cream and let it stand 10
minutes to develop its full piquancy.
brighter Ylavor inyour Vickie
N your relishes and pickles,
especially, you need the tang
of Colman's, because your pickles depend upon the mustard
for their flavor. And only Colman's has just the pungency you
like the best.
I
APPLE
CHUTNEY
Soak 2 lbs. white onions in brine (1
tablespoon salt to 1 quart water) overnight. Drain them and put them through
the food chopper. Pare 4 lbs. sour apples
and put them through the food chopper.
Pour 1 pint cider vinegar over the apples
and 2 lbs. seedless raisins and let them
stand overnight. Add the onions, with
1J/2 pints cider vinegar, 1 lb. celery, 4
large red peppers, 13^2 lbs. sugar, 2 level
teaspoons Colman's Mustard, 2 teaspoons salt, and 1 teaspoon turmeric (if
desired). Cook the mixture until the
vegetables are clear and tender. Seal it
in sterilized bottles or jars.
FREE
M U S T A R D OIL
PICKLE
Cut 100 small cucumbers and 1 quart
small onions in slices. Put in an enamel
dish in layers with salt between. Put a
heavy weight above, and let stand overnight. Drain off liquor. Mix 34 lb. Colman's Mustard, 1 ounce celery seed, 34
lb. mustard seed, and 1 tablespoon black
pepper in 1 pint olive oil. Then gradually stir in 2 quarts vinegar—pour all
over the pickles. Mix well and store in
sterilized jars and seal as in canning.
OLD VIRGINIA CABBAGE
PICKLE
Mix 4 quarts chopped cabbage, 4 green
peppers chopped, 4 medium sized onions
chopped, 4 tablespoons sugar, 2 tablespoons salt and 3 pints cider vinegar and
cook for % of an hour. Mix 3^ cup Colman's Mustard smooth with a little vinegar and stir in. Mix 3^2 CUP flour with scant
l/i tablespoon turmeric, make smooth
with a little vinegar, add slowly to first
mixture, stirring constantly, and cook
until thick. Pack hot in sterilized jars.
OFFER
"NEW SALADS"—our new 24-page illustrated
recipe book which contains many more suggestions for delicious cookery, will be sent to you free
on request. Drop a postcard to J. & J. Colman
(U.S.A.), Ltd., Mustard St., Rochester, N. Y.
COLMAN'S
MUSTARD
B y appointment to His M a j e s t y T h e King
Printed in U. S. A.