Elements of the theory and practice of cookery

Cayenne, a few grains. Milk, ^ cupful. Flour, 2 teaspoonfuls. Butter, melted, 2 teaspoonfuls. Hot vinegar, i^ cupful. Mix the dry ingredients in a saucepan, stir into them the yolk of egg^ butter, and milk. Stir the mixture ACID AND SALT SUPPLYING FOODS 257 over hot water until it begins to thicken, then stir in the vinegar, a few drops at a time. When as thick as thick cream, strain and cool. Cole-slaw One-half of a small hard cabbage. Cooked salad dressing, hot, 1 cupful. Soak the cabbage in cold salt water for thirty minutes, shred it fine with a sharp knife or vegetable shredder, and mix the dressing with it. Serve cold. Mayonnaise Dressing Yolk of 1 egg. Cayenne pepper, a few grains, or paprika, X Olive oil, 1 cupful, teaspoonful. Mustard, if liked, }4 teaspoonful. Salt, j4 teaspoonful. Lemon juice or strong malt or tarragon vine- gar, about 2 tablespoonfuls. Mix in a bowl or soup-plate with a silver fork. To insure success, have bowl, oil, and egg very cold ; and add oil very slowl3^ In summer set the bowl in a pan of cracked ice while mixing the dressing. Break and separate the egg, taking care that no white remains with the yolk. Beat the yolk slightly, and stir into it the seasonings mixed. Now begin to add the oil, a drop at a time at first, beating hard. As it thickens, add more rapidly, but never add more until that in the bowl has become thoroughly mixed with the egg. When too stiff to beat easily, add a little vinegar or lemon juice, and continue adding oil and vinegar alternately, until all is in. The dressing should hold 258 THEORY AND PRACTICE OF COOKERY its shape. More oil and seasonings can be added to one yolk to make a larger quantity of dressing. Stuffed Tomato Salad Medium-sized tomatoes, 8. Mayonnaise dressing, 1 cupful. Celery cut in small pieces, Lettuce. or Cucumber cut in cubes, 2 cupfuls. Salt. Scald and peel the tomatoes ; slice off their tops. Scrape out the seeds and a little of the pulp, and fill the cavities heaping full with celery or cucumber mixed with Mayonnaise dressing. Make on a platter, or on separate plates, nests of tender lettuce leaves, and put a tomato in each nest. Chapter XXIII in Food Products of the World tells about salad plants. CHAPTER IX SUGAR AND SWEETS Section 1 . Sugar — Candies 405. Sugar a valuable food. — Sugar is not only a food pleasing to the taste, but is one of the best of heat givers and force producers. This is why children, naturally more active than grown people, are more eager for sugar. 406. Common sense in the use of sugar. — Because sugar dissolves readily, small quantities of it are easily digested; but if more than a little is taken at once, some of it is likely to ferment in the stomach, causing distress, and interfering with the digestion of other foods. It may ferment in the mouth and make the teeth decay. Do not eat sweets just before meals ; they will take away your appetite for more substantial food. Use sugar sparingly on oatmeal and in beverages ; a little tastes as sweet as more to one who has not blunted his taste by using too much. Do not be tempted by sweets in the bakeshop ; they are bad for teeth, complexion, and health.