A manual of home-making

A eombi nation of two parts of water crt*s.s and one part of parsley is parti eularly goo*!, Brctd< the grec^ns in Iiieet?s, pound them in a mortar untd they are thon>ughly maeerat<vl; then MANUAL OF HOME-MAKING tHiuwzi^ out \hv juice IbiYuiKb f"hpf»M<>-clo1h. Artifieiul vefrptAblo enloiai muy iilwo bo u««hL 8. For Ht^l Mayoimabw*, color ihe cJres^sing wilU Id (►r pim<'nf4>s rubbtMl thmuKli a ^ne siovi% or with cooker 1 beef jmn% Kigfcly rfrlorod fniil juiclv or jLrlilii-ial vc'getablo tfiloringB. il. For Horso-ndi^ Miiyoniiai>*i% io he us<xl with meat an^! fish sulaiKs, add about 3 t^kspOOtf of grated horse-radLnh, or the same amomil of prepared horBo-rttdiah. li the latNT <'aK(^, Mqiiet'zo out the vinegar in which the liorse-nwdiflli w packetl, ant! uso ir instead of the^ plain vinegar in the dre^eing. 10. Tv meat, fish, or 8l)cll-fish salads, to 1 cup of mayonnaise add 2 table^icxiB each of olivf^ and finely choppef] pickles. 11. For Mayonnaise Taxtilt or Sauce Tartare^ U* be \m**l whh fish and ^hell-fish salads, friiri frk seallope, and s^jft-sbeli erabs, add onion juiee or finely chopped onjomasd finely chopped cucumber pickles, cajwrs, parsley, and olives, 12, To 1 nip of mayoBuaiiie, atld 1 3^2 talileHixMjns of chutjicy and stir the mixture ufilii it ia thoroughly blended. Cooked Bolad dresmngs. Boiled dreflsing (for vegetable and fruit salads, and for salmon mbi] Recipe I Yolks of 3 i 1/Ii cup sugar 1 teaspoon mustard K ieaspoon paprika ii teaiq^oon i<alt 1 cup vinegar Wiipped cream Beat the eggs slightly, an<l ii<l<l to them the other ingredients in order given. C^ook the nvixture in a double boiler, stirring it conjttand until it, is smooth and thick. This dresvsing will keep for a long time in * cold piace. When rea*ly to use ihe dressing, mix it with equal part* erf vvhippe<] cream. A variation pineapple dressing for fruit m^acto may be made as follows: P 2eggs 6 tablespoons pineapple juice 3 tablespoons sugar Recipe IL 4 tablespoons sugar 2H teaspoons mustard 2 teaspoons salt 1 J4 tablespoons flour 1 ^ tablespoons butter Salt Whipi>ed cream 1 }^ cups milk 3 tablespoons melted butter Pi cup vinegar 2 eggs, slightly beaten Cayenne pepper Mix the dry ingre(,iienls and blend with them Ji ^^P of milk. Heat U remainder of the milk to (he boiling point ^ add the butler, thicken it wrti the tirst mixture, and tioil this for 2 niinutes, Cmil the mixture slightly, adil the vinegar graduallvt and pour this hot hquid cautioujaly over the Hlightly beaten egg, stirring it constantly. Cook the dressing over bol SALADS 569 water until it thickens. Cool it immediately in order to prevent curdling, and pour it into a scalded glass jar. This recipe makes more than a pint of rather mild dressing, which will keep for a long time in a cold place. No whipped cream need be added to the dressing. For lobster, tuna-fish, or meat salad, omit the sugar and reduce the milk to 1 cup; add 2 extra tablespoons of butter, and a little more vinegar. Thus modified the dressing haa somewhat the consistency of real mayonnaise, and is more palatable with meat salads and with lobster and tuna-fish salads than is the sweetened form. For fruit salads, omit the mustard and the butter, and replace the milk with thin cream. Bacon dressing.