The Blue grass cook book

young onions, radishes, and cucumbers sliced thin. Serve with French dressing and crisp crackers. Dressings for Salads DRESSING FOR MEATS Mix a heaping teaspoon of mustard, 1 of salt, and 1 of sugar together. Add a little red pepper and enough vinegar to make a paste. Beat yolks of 5 eggs and add mustard, etc., ^ teacup of vinegar, 1 of rich cream, sour or sweet, and a piece of butter the size of an egg. Boil till thick, and let it cool. It can be bottled and kept in cool place, and used as needed. FRENCH DRESSING 4 tablespoons olive oil, 1 tablespoon of vinegar. Season to taste with pepper, salt, and a little garlic. The bowl in which the dressing is to be made rubbed with garlic will give sufficient flavor. MAYONNAISE Mrs. Henry C. Buckner Yolk of 1 egg, ^ teaspoonful of salt, Dash of cayenne pepper, 1 cupful of salad oil, ^ teaspoonful of lemon juice Let the oil and egg be very cold before using. Also the plate must be on ice; let the yolk be entirely free from any white. Add salt and pepper to egg and mix well, then add oil, drop by drop. The success depends on adding the oil slowly at first. Spend half of the time in incorporating the first 2 spoonsful of oil ; after that, it can be added a little faster. After it is thick, alternate a few drops of lemon juice or vinegar with the oil. A little tarragon vinegar is nice. If mustard is liked add ^ teaspoonful of dry mustard with the salt at the beginning. Some like a hard-boiled egg added to the raw egg. MRS. JACKSON'S SALAD DRESSING 1 teaspoon of dry mustard, 1 teaspoon of salt (scant measure), DRESSINGS FOR SALADS 1 tablespoon of sugar, Beat with the yolks of 2 raw eggs, Add a scant ^ cup of butter or oil, a few drops at a time, The beaten whites of the eggs, ^ cup of vinegar, or lemon juice, beating well all the time. Cook over boiling water until it thickens. Ice Cream ALMOND ICE CREAM ^ gallon of cream, 1 cup of grated almonds, 3 or 4 bitter almonds, 7 oranges. Sweeten the cream and freeze. When nearly stiff enough, beat the almonds and juice in and freeze well. APRICOT ICE CREAM ^ gallon of cream, ■| pint sugar, 1 can of apricots, 1 lemon, 1 tablespoon gelatine. Make a syrup of the sugar and add the lemon juice. Mash and strain the apricots. When the syrup is cool, pour into the cream and put in the freezer. When half frozen, add the apricots and freeze quite hard. BANANA ICE CREAM A good banana cream is made by recipe for Apricot Cream. Use the lemon for flavoring. To ^ gallon of cream use 8 bananas. Mash the fruit, and add when the cream is half frozen. BISCUIT GLACE (No. 1) Mrs. Henry C. BucTcner 1 quart of very rich cream, Yolks of 6 eggs, ^ pound (scant) sugar, powdered, 2 tablespoons of vanilla, 2 dozen macaroons. Beat eggs, sugar, and vanilla together until very light. Then whip the cream till very stiff, and add macaroons rolled very fine. Mix the eggs and sugar with the cream. Do not stir them in — or the cream will not remain stiff — but take a knife and turn the mixture in. Have ready a bucket; fill it, and pack immediately in ice and salt. Have the ice all ready before whipping the cream, as it