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7 .
The cereals suggested have been restricted to puffed rice and
puffed wheat because it is desirable to provide the greatest
amount of bulk while restricting the carbohydrate; all other
prepared cereals offer less bulk for the same carbohydrate
count and in addition usually are prepared with sugar.
8.
Recipes for the preparation of allowed salad dressings are given
for commercial preparations usually contain some form of carbo-
hydrate.
French Dressing
1-12 tbl. oil
1 tsp. vinegar
Salt, pepper, paprika and salad herbs
Put ingredients in a small jar and shake well. Pour over shredded cabbage,
lettuce or any other vegetable salad.
Note: The use of moderate amounts of salad dressing will not appreciably
increase your diet except in its caloric content.
Mayonnaise
(Twenty servings)
egg yolk
1/16 tsp. pepper
tsp. mustard
2 tbl. vinegar
tsp. salt
1 cup olive or salad oil
Mix dry ingredients, add egg yolk and when well mixed add oil gradually,
stirring constantly. As mixture thickens, thin with vinegar. Add oil
and vinegar alternately until all is used, stirring constantly.
Hollandaise Sauce for Vegetables
HAIN
cup butter
cup water
" egg yolks
1 tbl. vinegar
* tsp. salt
Heat butter, water and salt over boiling water. Beat egg yolks until lemon
colored and stir in vinegar, then slowly stir in hot mixture. Return to
stove and stir constantly until mixture thickens. Remove immediately and
serve.
This sauce may be varied by adding one tablespoonful of chopped parsley
or one tablespoonful of grated horseradish to sauce after it is cooked.
Cream Sauce
1/3 cup water
1/3 cup cream (20%)
z tsp, salt
egg
Heat cream, water and salt to boiling. Beat egg lightly and stir hot mix-
ture slowly into egg. Return to stove and cook over boiling water, stir-
ring all the time until the mixture begins to thicken. Remove from stove
and serve immediately.
2/49 DH-236.4
Source: https://www.indu
Iments.ucsf.edu/docs/mswg0227

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