Middle class cookery book

Pour the oil over the salad ; mix the salt with the vinegar , add it to the salad, and lightly mix all together with a fork and spoon. Mayonnaise Dressing 3 Tablespoon fills Salad Oil 1 Yolk of Egg 1 Tablespoonful Malt Vinegar Pinch of Salt 148 MIDDLE CLASS COOKERY BOOK PART II Carefully separate the white from the yolk of the egg ; put the yolk into a basin with the salt ; stir it with a wooden spoon ; add the oil very gradually, a drop at a time, stirring it into the egg. After the first teaspoon- ful is stirred in, the oil may be added more quickly ; but care must be taken not to pour in more than a few drops at a time. When the oil is all mixed into the egg, the mixture should be quite smooth and thick. Add the vinegar, drop by drop,1 stirring constantly, as before. It may be added in larger quantities as the dressing becomes more mixed, but if much is added at a time, the mixture will curdle and be spoilt. The dressing should be perfectly smooth. It requires a quarter of an hour to prepare this quantity, which is sufficient for a salad. For mayonnaise of fowl, or lobster salad, a larger quantity is required. A little tarragon vinegar mixed with the malt vinegar is a great improve- ment to the flavour. CHAPTER XH PASTRY Short Crust, No. 1 J lb. Flour 4 Teaspoonful Lemon Juice l Butter 1 Egg 1 Dessertspoonful Castor Sugar Abater Put the flour into a bowl ; mix in the sugar ; rub in the butter with the tips of the fingers, until the flour is like bread crumbs. Separate the yolk of the egg from the white ; mix the yolk of the egg and lemon juice with the flour, adding sufficient cold water to make a smooth dough. Flour a paste-board ; put the dough on to it ; lightly flour the dough and the rolling-pin ; 1 French oil-droppers (price Is.) are very helpful, as the oil can only fall in drops. CHAP. XII PASTRY 149 roll out once. Bake for three-quarters of an hour (see “ Baking,” p. 40). Short Crust, No. 2 | lb. Flour Pinch of Salt 5 07.. Butter Cold Water Mix the salt in the flour ; rub in the butter as directed for “ Short Crust, No. 1 ” ; mix with sufficient cold -water to make a smooth dough ; roll the dough out once ; bake for three-quarters of an hour. This crust is suitable for meat pies. Half lard and half butter can be used. Dripping Crust J lb. Flour Pinch of Salt 3 oz. Dripping Cold Water If the dripping is hard, put it near the fire to soften, but not to melt. Mix the salt with the flour ; break the dripping into pieces ; put the pieces into the flour, covering each piece with flour ; add water enough to make a stiff paste ; turn out on to a floured board. Slightly flour both the paste and the rolling-pin ; roll out the paste ; fold in three ; turn the rough edges towards the top of the paste-boarcl ; roll and fold again ; turn as before • roll and fold once more. When the paste has been rolled out three times it is ready for use. Rough Puff Paste i lb. Flour Squeeze of Lemon Juice i ,, Butter About 1 Gill Cold Water Put the flour into a bowl ; break the butter into pieces ; put each piece into the flour, covering it as it is put in ; moisten the flour with the water and the lemon juice ; turn the paste on to a paste-board ; knead it up into one piece. Flour the board ami the rolling-pin ; 150 MIDDLE CLASS COOKERY BOOK PAllT I]