Carolyn’s Online Magazine
WHAT KIND OF DRESSING?
SOUR CREAM DRESSING RECIPE
Life offers many choices. Some are spicy, others bland. Some contain regular ingredients, others exotic ingredients. Some are appropriate, others inappropriate. Our choices take us down paths of delight or discontent. Once made these choices mildly or greatly change who we are.
While cleaning out boxes stored in my garage I found two copies of a booklet, Family fare — food management and recipes. I received one copy revised in 1960 from Congressman T. J. Dulski and the second copy reprinted in June 1966 from Congressman Frank M. Black (as best I could make out the signature stamp). At both times I was single, living in Buffalo, New York. Below is a discussion on salad dressings and the recipe for sour cream salad dressing, excerpted from these Home and Garden Bulletin No. 1, U. S. Department of Agriculture publications.
Like life, dressing your salad can enhance it or denigrate it. So the question is: What will it be—sweet or tart, thick or thin—for the salad dressing. The answer lies in your family’s taste.
Main-dish salads made with meat, fish, poultry, eggs, beans, cheese, or potatoes usually call for a mayonnaise-type or cooked salad dressing, but some are good with tart french dressing—salad oil combined with lemon juice or vinegar plus seasonings.
On the other hand, although tart french-dressing is the most likely choice for vegetable salads and vegetable-fruit combinations, mayonnaise or cooked dressing goes well with some of t hem.
Reserve the sweet clear french-dressings for fruit salads. Mayonnaise made milder with whipped cream or thinned and sweetened with fruit juice is good for fruit salads too.
Below is a simple salad dressing. Hope you like it.
SOUR CREAM SALAD DRESSING
¼ cup pineapple juice
1 ½ teaspoons lemon juice
¼ teaspoom salt
1 tablespoon sugar
½ cup sour cream.
Mix fruit juices, salt, and sugar. Add sour cream and stir until smooth. Makes about ¾ cup.