Page:The White House Cook Book.djvu/191

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Its leaves resemble parsley, but are more divided, and a few of them added to a breakfast salad give a delightful flavor.

Chervil Vinegar. A few drops of this vinegar added to fish sauces or salads is excellent, and well repays the little trouble taken in its preparation. Half fill a bottle with fresh or dry chervil leaves ; fill the bottle with good vinegar and heat it gently by placing it in warm water, which bring to boiling point ; remove from the fire ; when cool cork, and in two weeks it will be ready for use.


PUT the yolks of four fresh raw eggs, with two hard-boiled ones, into a cold bowl. Rub these as smooth as possible before introducing the oil ; a good measure of oil is a tablespoonful to each yolk of raw egg. All the art consists in introducing the oil by degrees, a few drops at a time. You can never make a good salad without taking plenty of time. When the oil is well mixed, and assumes the appear- ance of jelly, put in two heaping teaspoonfuls of dry table salt, one of pepper and one of made mustard. Never put in salt and pepper before this stage of the process, because the salt and pepper would coagulate the albumen of the eggs, and you could not get the dressing smooth. Two tablespoonfuls of vinegar added gradually.

The Mayonnaise should be the thickness of thick cream when finished, but if it looks like curdling when mixing it, set in the ice-box or in a cold place for about forty minutes or an hour, then mix it again. It is a good idea to place it in a pan of cracked ice while mixing.

For lobster salad, use the coral, mashed and pressed through a sieve, then add to the above.

Salad dressing should be kept in a separate bowl in a cold place, and not mixed with the salad until the moment it is to be served, or it may lose its crispness and freshness.


Beat up two eggs with two tablespoonfuls of sugar, add a piece of butter the size of half an egg, a teaspoonful of mustard, a little pep- per, and lastly a teacup of vinegar. Put all of these ingredients into a dish over the fire and cook like a soft custard. Some think it im-

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