Boston Cooking-School cook book

Mayonnaise Piquante. Add 2 tablespoons, each, olives and pickles, finely chopped. : Ravigote Mayonnaise. Pound in mortar 2 tablespoons cooked spinach, 1 tablespoon capers, 3 anchovies, 14 cup parsley, and 1 cup watercress. Squeeze through cheesecloth and add to Mayonnaise. Red Mayonnaise. Color with tomato juice, tomato catsup, Tomato Purée, vegetable coloring, or lobster coral forced through fine sieve. Russian Dressing I. To 1% cup Mayonnaise, add 14 cup Chili Sauce, drained from liquor, 14 cup India Relish, and 4% teaspoon powdered sugar. Russian Dressing II. To 14 cup Mayonnaise, add 14 cup Chili Sauce, 1 tablespoon celery, cut in small pieces, 1 tablespoon pimiento, cut in small pieces, 1 tablespoon green pepper, cut in small pieces. Thousand Island Dressing. To Russian Dressing I or II, . add 14 cup cream beaten until stiff. Serve immediately. QUICK MAYONNAISE 1% teaspoon salt 1 tablespoon vinegar Y{ teaspoon mustard ~ 1 tablespoon lemon juice Few grains cayenne 1 egg 1% cups olive oil Mix dry ingredients, add vinegar and egg. Beat with egg beater, add 14 cup oil, and beat until dressing begins to thicken. Add 1% cup oil, beat as before. Add remaining oil, 44 cup at a time. Beat until thick. Thin with lemon juice. NEVER FAIL MAYONNAISE 2 egg yolks, slightly beaten 1% teaspoon salt 1 tablespoon vinegar 1% teaspoon sugar 11% tablespoons cold water Few grains cayenne 1% teaspoon mustard 1 to 114 cups olive oil Mix dry ingredients. Add to egg yolks. Add water. Beat in oil, drop by drop, until thick. Add vinegar, then oil, 44 cup at a time, until of desired thickness. POTATO MAYONNAISE Very small baked potato 1 teaspoon powdered sugar 1 teaspoon mustard 2 tablespoons vinegar 1 teaspoon salt 34 cup olive oil Remove potato from skin and mash. Add mustard, salt, and powdered sugar; add 1 tablespoon vinegar and rub mixture through fine sieve. Add, slowly, oil and remaining vinegar. HARVARD SALAD DRESSING 4 hard-cooked eggs 1% teaspoon mustard 4 tablespoons olive oil 1% teaspoon salt 4 tablespoons vinegar Few grains cayenne Y% tablespoon sugar 1 egg white, beaten stiff Force yolks of hard-cooked eggs through strainer, then work until smooth. Add sugar, mustard, salt, and cayenne, and when well blended, add gradually oil and vinegar, stirring and beating until thoroughly mixed. Cut and fold in egg white. ASTORIA SALAD DRESSING Yq cup Mayonnaise Y tablespoon finely chopped Y4 cup French Dressing (p. 486) green pepper 2 tablespoons tomato catsup 3 drops Tabasco Sauce Add French Dressing slowly to Mayonnaise, stirring constantly ; then add remaining ingredients. ROQUEFORT CHEESE DRESSING 2 tablespoons Mayonnaise 2 tablespoons Roquefort cheese, French Dressing (p. 486) broken in small pieces 1% teaspoon Worcestershire Sauce Mix Mayonnaise and cheese and add French Dressing very slowly; then add Worcestershire Sauce. Cream cheese or cream cheese with Roquefort flavor may be used in place of Roquefort. WHIPPED-CREAM DRESSINGS DENVER CREAM DRESSING 1 tablespoon mustard 2 tablespoons lemon juice 1 teaspoon salt 1 cup whipping cream Mix mustard and salt. Add lemon juice and 2 tablespoons cream. Beat remaining cream until it begins to thicken, then beat in mixture slowly, continuing the beating until mixture is stiff enough to hold its shape. GERMAN CREAM DRESSING Y% cup whipping cream V4 teaspoon salt 3 tablespoons vinegar Few grains pepper Beat cream until stiff, using an egg beater. Add salt, pepper, and vinegar very slowly, continuing the beating. Horse-radish Cream Dressing. Fold in 2 tablespoons grated horse-radish root. COOKED DRESSINGS PLAIN COOKED DRESSING Y{ tablespoon salt 1 egg or 2 egg yolks, slightly 1 teaspoon mustard beaten eas 24 tablespoon sugar 2 tablespoons butter Few grains cayenne 34 cup milk