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No. 42—MAYONNAISE DRESSING No. 2.
Quantity for 6 Persons.
- 4 yolks of eggs
- ⅓ pt. fine salad oil
- 3 tbsps. of bouillon
- 2 tbsps. of vinegar
- ¼ tsp. of mustard
- ¼ tsp. of grated onion
- 1 pinch of pepper
- Salt to taste
Preparation: The yolks of eggs are stirred adding the oil and vinegar a few drops at a time, season with onion, pepper and salt and add sufficient bouillon to give it the required thickness.
No. 43—COOKED MAYONNAISE DRESSING.
Very Good With Lobster or Chicken Salad.
Quantity for 6 Persons.
- 4 yolks of eggs
- ¾ cup of sour cream
- 2 tbsps. of vinegar
- ¼ tsp. ground mustard
- 1 pinch of white pepper
- 1 pinch of salt
- 1 pinch of sugar
- ½ pt. of thick, sour whipped cream
Preparation: Yolks of eggs, cream, vinegar, mustard, pepper, salt and sguar are mixed well and cooked in a double boiler, stirring constantly until it thickens. When the gravy is cold, add sour whipped cream.
Remarks: You may peel a dill pickle, chop it very fine and add to the dressing
No. 44—MAYONNAISE DRESSING No. 3.
Very Good With Poultry Salad.
Quantity for 6 Persons.
- 4 yolks of eggs
- 1 tsp. of flour
- 1 cup of sweet cream
- ¼ cup of good poultry broth
- 1 pinch of white pepper
- Salt
- ¼ tsp. of grated onion
- 2 tbsps. of fine oil
- 2 tbsps. of vinegar
Preparation: Yolks of eggs, cream, broth and vinegar are mixed well and boiled in double boiler as before mentioned in No. 43, then seasoned with salt, pepper and onion. Stir the dressing until cold, then add 2 tablespoonfuls of oil a few drops at a time.
Sweet Sauces or Dressings.
Sauces for Puddings and Pastries.
No. 45—WHITE WINE SAUCE.
Quantity for 6 Persons.
- 2 eggs
- 1 tsp. of flour
- 2 slices of lemon
- 2 tbsps. of sugar
- 1 tumblerful of white wine
Preparation: The 2 whole eggs, flour, wine, sugar are
