Blue Ribbon and Pure Gold cook book

Mayonnaise Dressing—Break the yolks of two eggs in a bowl, beat smooth with a silver fork and add oil, a few drops at a time, until it begins to thicken, when it can be added in larger quantities; but the stirring must be kept up constantly, and with a rapid motion. When it grows thick add a few drops of vinegar, beat smooth again, and then add 1 teaspoon salt, | teaspoon Pure Gold mustard, and a dash of Pure Gold cayenne. ‘The vinegar should be added a little at a time until 2 tablespoons have been used. The amount of oil depends on the quantity of dressing required, but a scant cupful will be an abundance for an ordinary salad. Should the mayonnaise curdle, or crack, as it is called, take another egg, add oil in small quantities until it thickens, and then stir in the curdled mixture, which will soon grow smooth and velvety in appearance. ‘Take special pains in hot weather to have both ingredients and utensils ice cold. To Color Mayonnaise—Lobster coral will produce a bright red, and spinach green or chopped parsley will color it green. Thousand Island Dressing—1 cup mayonnaise, { cup chopped olives, pickles, parsley, capers and onions. Boiled Salad Dressing—1 teaspoon Pure Gold mustard, 1 teaspoon salt, } teaspoon Pure Gold cayenne, 1 tablespoon sugar, 14 tablespoons flour, yolks of two eggs, 2 tablespoons of melted butter, 1 cup of milk, } cup vinegar. Mix dry ingredients in double boiler, add beaten egg yolks, butter, and milk, cook over boiling water, stirring constantly. Remove from fire, cool, and add vinegar. Fruit Salad Dressing, No. 1—To boiled salad dressing, add 1 cup whipped cream just before serving. Fruit Salad Dressing, No. 2—3 egg yolks, } cup honey, z cup of salad oil, 4 teaspoon of salt, few grains Pure Gold paprika, 3 tablespoons lemon juice, 1 cup whipped cream. Beat yolks in a sauce-pan, heat honey to boiling, pour into yolks, stirring constantly. Return to fire for one minute still beating, remove, and beat for about 5 minutes or until thick. Add salt, oil, and paprika, and beat 2 minutes longer. Let cool, add lemon juice, and just before serving fold in the whipped cream. _ Egg Dressing—Rub to a paste the yolks of 2 hard-boiled eggs. Add 4% teaspoon each of Pure Gold mustard and salt, 1 teaspoon sugar, with $ teaspoon of Pure Gold pepper, drop in about two tablespoons salad oil or sweet cream, and add 4 tablespoons lemon juice. ‘This is a nice dressing for canned salmon also. To Serve with Salads—Plain or toasted unsweetened crackers very crisp is the usual accompaniment to a green salad. Cheese straws, small strips of toast and grated cheese are also served. Fruit salads are usually served alone. 60 Blue Ribbon Cook Book HINTS ON BREAD MAKING Flour taken from a cold place should be warmed before using to about the temperature of the hands, and the dough kept at this temperature. If allowed to become chilled, the dough will not rise. “Too much heat also weakens the dough and spoils the color. The best temperature for bread rising over night is 65° F. to 70° F., while for bread raised in the daytime, 75° to 80° brings quicker results. 70° is safe at any time. Always make a sponge when dry yeast cakes are used. With homemade or compressed yeast it may be made into a dough at once. A sponge should always rise at least twice its size or until it begins to fall. Dough should always double itself and increase twice its size when placed in the pans. Do not work dough too much, as it is better to underwork than to overwork. Do not let it rise too much in dough or it will be slow in pans. If risen too long it will be full of large holes; if not risen enough it will be heavy and soggy. Mix the dough soft. It has enough flour when it ceases to stick to the fingers.