Title
Gulden Salad Chart
Subject
Cooking (Mustard)
Mustard (Condiment)
Cookbooks
Description
Pages 11-12 from pamphlet "Tempting Meals with Tested Recipes" of recipes for delicatessen salads using Gulden's mustard.
Chart depicts basic recipes for french dressing, mayonnaise, and boiled dressing, with variations for each. Also with a drawing of a salad bowl with serving utensils.
Pamphlet promotes Gulden's prepared mustard as a seasoning which also "aids digestion", and provides recipes and serving suggestions for breakfast, lunch, dinner, picnic favorites, and sauces.
Chart depicts basic recipes for french dressing, mayonnaise, and boiled dressing, with variations for each. Also with a drawing of a salad bowl with serving utensils.
Pamphlet promotes Gulden's prepared mustard as a seasoning which also "aids digestion", and provides recipes and serving suggestions for breakfast, lunch, dinner, picnic favorites, and sauces.
Creator
Charles Gulden, Inc.
Source
pamphlet; 21 p.
Publisher
New York, N.Y.
Date
1925 (ca.)
Rights
Copyright status for this item is unknown.
Relation
Culinary Pamphlets Online Collection
Format
image/jpeg
Language
eng
Type
text
Text
GULDEN SALAD CHART
BASIC DRESSINGS
FRENCH DRESSING
1/2 tsp. GULDEN'S MUSTARD
1/2 tsp. salt
1/8 tsp. pepper
6 tbsp. olive oil or salad oil
2 tbsp. vinegar
Mix ingredients in order given and stir or shake
until well blended.
MAYONNAISE
1 egg or 2 egg yolks
1/2 tsp. salt
1 tbsp. GULDEN'S MUSTARD
2 tbsp. vinegar or equal parts lemon juice and vinegar
1/4 tsp. paprika
Add seasonings to egg, beat thoroughly. Add the lemon juice and vinegar and beat with rotary egg-beater. Add oil very slowly, beating constantly. The mixture should be smooth and creamy.
BOILED DRESSING
1 tablespoon cornstarch
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup milk, heated
1 egg (or 2 egg yolks)
2 teaspoons Gulden's Mustard
1/4 cup vinegar
1 tablespoon butter
Mix dry ingredients in top of double boiler. Add milk and egg. Cook, stirring continuously, until mixture begins to thicken. Stir in remaining ingredients. Continue cooking, still stirring, until mixture is creamy.
Note: GULDEN'S PREPARED MUSTARD added to delicatessen salads - potato salads, cole slaw, etc. -lends delightful individual flavor. Try it!
11
VARIATIONS
For French Dressing
1. Add chopped pickle, tomato catsup, or chopped hard cooked egg.
2. Use part pineapple and part lemon juice instead of vinegar and if desired 1/2 tsp. powdered sugar.
3. Add mashed Roquefort or cream cheese,
beating it into the dressing.
For Mayonnaise
1. Add chili sauce, chopped pickles, chopped
parsley, pimentos and onion for Thousand
Island Dressing.
2. Add sweetened whipped cream (1/4 as much
as you have mayonnaise).
3. Add pounded sardines, anchovies or shredded salmon. If the salmon is used add also chopped pickles.
For Boiled Dressing
1. Add chopped marshmallows and mara-schino cherries to dressing and sweeten slightly. Add whipped cream to this mixture.
2. Add tomato catsup and minced green pep-per or parsley for a savory dressing.
3. Add chopped hard cooked egg and minced onion.
12
BASIC DRESSINGS
FRENCH DRESSING
1/2 tsp. GULDEN'S MUSTARD
1/2 tsp. salt
1/8 tsp. pepper
6 tbsp. olive oil or salad oil
2 tbsp. vinegar
Mix ingredients in order given and stir or shake
until well blended.
MAYONNAISE
1 egg or 2 egg yolks
1/2 tsp. salt
1 tbsp. GULDEN'S MUSTARD
2 tbsp. vinegar or equal parts lemon juice and vinegar
1/4 tsp. paprika
Add seasonings to egg, beat thoroughly. Add the lemon juice and vinegar and beat with rotary egg-beater. Add oil very slowly, beating constantly. The mixture should be smooth and creamy.
BOILED DRESSING
1 tablespoon cornstarch
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup milk, heated
1 egg (or 2 egg yolks)
2 teaspoons Gulden's Mustard
1/4 cup vinegar
1 tablespoon butter
Mix dry ingredients in top of double boiler. Add milk and egg. Cook, stirring continuously, until mixture begins to thicken. Stir in remaining ingredients. Continue cooking, still stirring, until mixture is creamy.
Note: GULDEN'S PREPARED MUSTARD added to delicatessen salads - potato salads, cole slaw, etc. -lends delightful individual flavor. Try it!
11
VARIATIONS
For French Dressing
1. Add chopped pickle, tomato catsup, or chopped hard cooked egg.
2. Use part pineapple and part lemon juice instead of vinegar and if desired 1/2 tsp. powdered sugar.
3. Add mashed Roquefort or cream cheese,
beating it into the dressing.
For Mayonnaise
1. Add chili sauce, chopped pickles, chopped
parsley, pimentos and onion for Thousand
Island Dressing.
2. Add sweetened whipped cream (1/4 as much
as you have mayonnaise).
3. Add pounded sardines, anchovies or shredded salmon. If the salmon is used add also chopped pickles.
For Boiled Dressing
1. Add chopped marshmallows and mara-schino cherries to dressing and sweeten slightly. Add whipped cream to this mixture.
2. Add tomato catsup and minced green pep-per or parsley for a savory dressing.
3. Add chopped hard cooked egg and minced onion.
12
Original Format
paper
Physical Dimensions
3.9 x 5.75 in. (9.8 x 14.6 cm.)