If onion flavor is desired, rub a bowl with a freshly cut oniao ar a *
of garlic. Put in the seasonings;, and mix them well. Add the
amount of acid, then add the egg yolk antl bt'at the mixture well, Adkl
the oil, at first by tablespoons and later in larger quantities, bfratioit tlte_
mixture with a Dover egg-beater after each addition, When all tfc
has been used^ arid any further nectw.^ar>' HoaiS^jnings, an<l In^ai the mixtu
thomughly. Cover the bowl with an earthen di^, and kee|i it ia a <
place until it is needed.
teMiMSV
2/3 teaspoon powdered «ugar.
if desired
2/3 teaspoon salt
2/3 teaspoon mustard
SALADS
S67
By otldipg the acid before the oil, iho egg is pnrtrally curtUed or thick-
ened, and the oil may be lyJded more rapidly thiin by ihe older method.
MaynrmiiiHe may be prcveiitefl I nun st*paralinp^ anil Tln' i|uan(ily may
be irirrrxs^Hl willRiut niattTuilly iiltmiig Iht* flavor, 1)V Ktirring into ii,
after it is rnixecl, from Ij'.i to J^ il8 bulk of tiot conwfarrh paste, made in
the following way:
2 tabk'SfXMin* eomfltarch 1/3 cup boiling water
1/3 cup vinegar
Add the vinegar to the comstareh in an enimjel flaueepan, stirring the
mixture until it i« Hmooth, Add the boiling water, bring the mixture to
the Ijoihug point, and aimmer it gently for 5 minutes, OkjI it slightly, and
beat the degire<l quantity into the inayonnaiHe^ which will become thicker
and hghter in color. Chill the dressing before using it.
This Ht^rch-pajBte binding is g(XKl for iriodifying the execMssive oily flavor,
to which some persona object. It may also be usetl to conceal the flavor
of cottonseed, com, or peanut oil for f>erson8 who have become accustomed
to oUve oiL
Varmtiofui in mayonnaiae dressing,
1. The number of m\v egg-yolk« in the original dressing may be in-
creased, or part of the ^^olki* iu*e<l may bo raw and the other part, hanl-
cooketl and preased thrfitigh a sieve. When several egg-yolkn are used,
somewhat less oil will l>e rc^iuired, antl the dri'i^.sing will Ik? stiff enough
for whipped cream or the t^tiJTly beaten white of egg to be addetl to it ju^t
before it is uswl. Kxtm salt and t>ther 8ea»s<jniug should Im* addtnj im
required. Wheii harti-ct>oke<l yolks are substituted entirely for raw yolk^s,
the result [a called Ueinoulade Hauce. 2. For Potato Mayonnaise use the
inside of a small freshly baked potato in place of egg-yolks. Remove it,
mash it, and add:
1 teaspfion mustard 1 tablespoon vinegar
I teaspoon salt 1 teaspoon powdered
Dash of cayenne pepper sugar, if dcdred
Force the mixture through a fine sieve, and add 1 ttiblespoon of vinegar
and 2/3 cup of oil by tjiblespoons, iis in standanl inayonfiaise, 3. Use thiek,
alight ly stmred cream in place of a part of the oU. 4. l^se meltotl butler
in place of a part of the oil 5. For fruit salads, use powderetl sugar, ornit
the mustard and pepper, and use lemon juice in place of vinegar* <3, For
White Mayonnaise, uae a smaller quantity of egg-yolk; substitute lemon
juice — w^hich whitens the drt\^sing"for vinegar. Beat id whipi>eil cream
or stiffly beaten egg-whites just before using the dressing. 7, Ffjr Green
Mayonnaii*e, aiid juice pressed from fresh leaves of spinach, piu^ley,
tamtgon* or other sahul herbs.
Page 317
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
If onion flavor is desired, rub a bowl with a freshly cut oniao ar a *
of garlic. Put in the seasonings;, and mix them well. Add the
amount of acid, then add the egg yolk antl bt'at the mixture well, Adkl
the oil, at first by tablespoons and later in larger quantities, bfratioit tlte_
mixture with a Dover egg-beater after each addition, When all tfc
has been used^ arid any further nectw.^ar>' HoaiS^jnings, an<l In^ai the mixtu
thomughly. Cover the bowl with an earthen di^, and kee|i it ia a <
place until it is needed.
teMiMSV
2/3 teaspoon powdered «ugar.
if desired
2/3 teaspoon salt
2/3 teaspoon mustard
SALADS
S67
By otldipg the acid before the oil, iho egg is pnrtrally curtUed or thick-
ened, and the oil may be lyJded more rapidly thiin by ihe older method.
MaynrmiiiHe may be prcveiitefl I nun st*paralinp^ anil Tln' i|uan(ily may
be irirrrxs^Hl willRiut niattTuilly iiltmiig Iht* flavor, 1)V Ktirring into ii,
after it is rnixecl, from Ij'.i to J^ il8 bulk of tiot conwfarrh paste, made in
the following way:
2 tabk'SfXMin* eomfltarch 1/3 cup boiling water
1/3 cup vinegar
Add the vinegar to the comstareh in an enimjel flaueepan, stirring the
mixture until it i« Hmooth, Add the boiling water, bring the mixture to
the Ijoihug point, and aimmer it gently for 5 minutes, OkjI it slightly, and
beat the degire<l quantity into the inayonnaiHe^ which will become thicker
and hghter in color. Chill the dressing before using it.
This Ht^rch-pajBte binding is g(XKl for iriodifying the execMssive oily flavor,
to which some persona object. It may also be usetl to conceal the flavor
of cottonseed, com, or peanut oil for f>erson8 who have become accustomed
to oUve oiL
Varmtiofui in mayonnaiae dressing,
1. The number of m\v egg-yolk« in the original dressing may be in-
creased, or part of the ^^olki* iu*e<l may bo raw and the other part, hanl-
cooketl and preased thrfitigh a sieve. When several egg-yolkn are used,
somewhat less oil will l>e rc^iuired, antl the dri'i^.sing will Ik? stiff enough
for whipped cream or the t^tiJTly beaten white of egg to be addetl to it ju^t
before it is uswl. Kxtm salt and t>ther 8ea»s<jniug should Im* addtnj im
required. Wheii harti-ct>oke<l yolks are substituted entirely for raw yolk^s,
the result [a called Ueinoulade Hauce. 2. For Potato Mayonnaise use the
inside of a small freshly baked potato in place of egg-yolks. Remove it,
mash it, and add:
1 teaspfion mustard 1 tablespoon vinegar
I teaspoon salt 1 teaspoon powdered
Dash of cayenne pepper sugar, if dcdred
Force the mixture through a fine sieve, and add 1 ttiblespoon of vinegar
and 2/3 cup of oil by tjiblespoons, iis in standanl inayonfiaise, 3. Use thiek,
alight ly stmred cream in place of a part of the oU. 4. l^se meltotl butler
in place of a part of the oil 5. For fruit salads, use powderetl sugar, ornit
the mustard and pepper, and use lemon juice in place of vinegar* <3, For
White Mayonnaise, uae a smaller quantity of egg-yolk; substitute lemon
juice — w^hich whitens the drt\^sing"for vinegar. Beat id whipi>eil cream
or stiffly beaten egg-whites just before using the dressing. 7, Ffjr Green
Mayonnaii*e, aiid juice pressed from fresh leaves of spinach, piu^ley,
tamtgon* or other sahul herbs.