Mrs. Maclurcan's cookery book

Mode. — Mix the yolks of the eggs in a basin with a wooden spoon, together with the raw mustard and condensed milk ; stir all until perfectly smooth, drop in the oil until it is the thickness of a rich cream, then drop in the vinegar until all is used, stirring the one way all the time, then add the juice of a lemon ; beat up the white of the egg to a stiff froth, stir very briskly into the dressing ; allow it to stand in a cool place until ready for use. It is always as well to make a few hours before using. 348—FRENCH SALAD DRESSING. No. 2. 3 yolks hard-boiled eggs 2 tablespoonfuls vinegar 3 tablespoonfuls olive oil Salt and cayenne Tablespoonful of mustard. Mode. — Put the yolks of three hard-boiled eggs into a mortar with the made mustard, rub it perfectly smooth, add the salt and cayenne, then the oil drop by drop ; mix with a wooden spoon ; last of all add the vinegar. Be very careful that it does not curdle. 349—RUSSIAN SALAD DRESSING. No. 3. 3 tablespoonfuls olive oil 2 tablespoonfuls vinegar Pepper and salt. Mode. — Put the oil into a basin with the pepper and salt, beat up briskly with a fork, add the vinegar drop by drop, beating all the time ; shake it over nice fresh lettuce. Serve with game. Salads ar:d Dressings 350—AUSTRALIAN SALAD DRESSING. No. 4. 4 tablespoon fuls butter 1 teaspoonful mustard 1 tablespoonfuls flour White pepper 1 saltspoonful salt i cup of vinegar 3 eggs. Mode. — Heat the butter in a saucepan until it is oily, add the flour and stir until smooth, add a little milk and let boil, then add the other ingredients, and stir until it thickens like custard ; allow to get cold. This is a splendid dressing for potato salad. 351—AUSTRALIAN SALAD DRESSING . (Another Way). I wineglass of best oil 1 tablespoonful dry mustard 4 wineglasses of vinegar Salt and pepper to taste I tablespoonful sugar Teacupful milk Yolks of 2 eggs well beaten. Mode.—Mix all these ingredients carefully together, then put in a saucepan and heat, stirring all the time ; allow to cool, then it is ready for use. 352— POTATO SALAD 1 lb. cold, boiled potatoes A few capers Dressing from No. 4 recipe 2 or 3 slices of beetroot 2 hard-boiled eggs. Mode. — Slice the potatoes very thinly into a salad bowl or glass dish, pour over sufficient dressing to moisten, then garnish with the hard-boiled eggs (chopped up), the beetroot cut in slices, and a few capers. 353— LETTUCE SALAD. I nice large crisp lettuce Dressing from No. 2 recipe Garnish with hard-boiled egg. Mode. — Break the lettuce into pieces and pour over it the dressing made from No. 2 recipe ; garnish with hard-boiled egg, (or with No. 3 dressing for serving with game). Salads and Dressings. 354—HARICOT BEANS SALAD. 1 pt. eold, boiled haricot beans Dressing No. 3 recipe Garnishing. If you have any haricot beans left never throw them away as they make an excellent salad. Mode. — Put them in a glass dish, pour over dressing from No. 3 recipe, garnish with a little lettuce, hardboiled eggs, etc. 355— BEETROOT. 2 small beetroots Salt Vinegar and a little oil. Mode. — Boil the beetroots in salt and water for about two hours, or until quite tender ; take out, and when cold skin them; slice them rather thinly, put in a glass dish, pour over a little vinegar and oil ; allow to stand an hour before using. 356—CUCUMBER SALAD.