Foods and home making

\ teaspoon sugar Few grains cayenne 1 cup vegetable oil 1 tablespoon lemon juice Put the egg yolk in a bowl. Add the vinegar. Mix well. Then add the seasoning. Beat with a wheel egg beater. While beating, add the oil in small quantities — about § teaspoon at a time. When the mixture begins 292 Luncheon or Supper to thicken, the oil can be added in greater quantities. After the oil is all added, add the lemon juice, beating only long enough to mix it with the other ingredients. Store in a cool place until ready to use. Mayonnaise should be thick and smooth. If it is thin and curdled, the oil has been added too quickly or the mixture has not been beaten thoroughly. To remedy curdled mayonnaise, in a clean bowl beat another egg yolk. Add the dressing gradually, beating constantly. Variations. — Thousand Island dressing may be made by adding to 1 cup mayonnaise the following : 1 hard-cooked egg chopped, 1 table- spoon each chopped green pepper and chopped pimientos, and 5 cup chili sauce. COOKED SALAD DRESSING 3 tablespoons flour 1 tablespoon sugar 3 tablespoons butter or substitute 1 cup milk (sweet or sour) i cup vinegar 1 teaspoon salt ^ teaspoon mustard ■| teaspoon paprika 1 or 2 eggs In the top part of a double boiler, placed directly over the flame, make a white sauce of the flour, sugar, butter, and milk. In a bowl, beat the eggs. Pour part of the sauce over the eggs, stir- ring while pouring. Return the egg mixture to the double boiler. Stir and cook over hot water until the egg is thickened. Then remove the top part of the double boiler from the lower part. Stir in the vinegar. Set aside to cool. EGG SALAD Lettuce 5 cup chopped soft-shelled walnuts 6 hard-cooked eggs Mayonnaise or cooked dressing 1 teaspoon salt Paprika Arrange clean, crisp, dry lettuce leaves in a salad bowl or on individual plates for serving. Cut the cooked eggs (which have been allowed to cool) into wedge- shaped pieces or into slices. Place them on top of the lettuce. Sprinkle the salt over the eggs. Add the nuts. Then add about 6 tablespoons of salad dressing or enough to make the mixture tasty. Put several dashes of paprika on top of the salad dressing. Serve at once. Yield : 6 servings. Salads and Other Dishes 293 Variation. — Stuffed-egg salad may be made by cutting the hard- cooked eggs in halves lengthwise. Remove the yolks. Mash them. Moisten with a little salad dressing. Taste ; if more salt is needed, add it. Refill the halved whites with the yolk mixture. Arrange the stuffed eggs on lettuce leaves. Add nuts, if desired. Serve with salad dress- ing, sprinkled with paprika. Golden salad, containing cheese and uncooked vegetables, is an especially delicious, attractive, and nourishing salad. GOLDEN SALAD 1| cups finely shredded cabbage ^ teaspoon salt 1 cup grated carrots 2 tablespoons lemon juice | cup grated cheese Salad dressing, lettuce, paprika Wash cabbage as directed on page 279. If it is wilted, let it remain in water until it is crisp. Shred the cabbage very fine. The attractive- ness of a salad made with cabbage is dependent in part upon the way the vegetable is shredded. When measuring the shredded cabbage, press it into the cup. Scrub and scrape the carrots. Grate them or put them through a food chopper.