The Fredericksburg home kitchen cook book

Have dishes and ingredients very cold. In summer set dish in pan of crushed ice. In soup-plate or shallow bowl put yolk of 1 raw egg, add x/4 teaspoonful salt and a dash cayenne, stir with fork till very thick. Add a few drops of olive oil and stirr; add more oil, few drops at a time until mixture balls on fork. Thin with few drops lemon juice, then add more oil. Alternate in this way until 1 cup of olive oil is used and dressing is thick and glossy like jelly. About 3 tablespoons lemon juice will be needed. Always stir — 69 — in the same direction. Keep covered and on ice until needed. MRS. J. A. SCHLEYER. Mayonnaise Dressing for Pressed Chicken. 3 eggs well beaten; % cup of sugar; i/^teaspoon of black pepper; a pinch of cayenne pepper; y2 teaspoonful of mustard; 1 tablespoonful of olive oil; 1 tablespoonful of butter ; 1 cup of vinegar. Boil thick. MRS. LOUIS DIETZ. Simple Salad Dressing. Butter, size of walnut; 2 tablespoons of sugar; 1 teaspoon mustard; 1 teaspoon salt; 1 teaspoon cornstarch; 2 eggs; 1 teacup mild vinegar. Mix butter, cornstarch, mustard and salt together; add beaten eggs and sugar; cook until thick in double boiling pan and add vinegar last. Thin with cream when wanted for use. Mayonnaise Dressing. Take the yolks of 2 eggs, beat with a fork, then take x/2 cup of good fresh olive oil, add only 1 drop at a time, beat continually until all the oil is used, then add salt to taste, also a dash of cayenne pepper, and the juice of 1 lemon, then add 1 cupful of whipped cream and a little sugar, mustard may also be added. All ingredients should be ice-cold before making. This is a dressing for any salad. Cream should not be added until the dressing is used. Will keep a week on ice. If olives are added this dressing makes a splendid filling for sandwiches. — 70 — PUDDINGS Apple Pudding. Stew y2 doz. apples with y2 cup sugar and pour in pudding dish. Make custard of 1 qt. milk, yolks of 3 eggs, y2 cup sugar, 3 tablespoonfuls flour; pour this over the apples. Beat the whites of the eggs to a stiff froth, add a little sugar, pour on custard; place in oven for a few moments to brown. Soak 2 cups bread crumbs in 4 cups hot milk, then mash well with a wire potato masher. Beat 2 eggs with 2/3 cup sugar and x/4 teaspoon salt. Add the milk and bread to this; then flavor with 1 teaspoonful vanilla and 2 teaspoons of melted butter. Bake in a slow oven or cook in a steamer until firm (about y2 hour), serve hot with sauce. E. LOUDON. 1 cup cocoanut; y2 lb powdered sugar; 1 quart milk; 6 eggs beaten; 1 teaspoon nutmeg; 2 teaspoons vanilla. Boil the milk, whip in gradually the beaten eggs. When nearly cold add cocoanut, pour in paste shells. Bake 20 minutes. MRS. H. W. BRAEUTIGAM. Bread Pudding, Cocoanut Custard. MRS. EMIL WEBER. — 71 — Frozen Banana Pudding, Four bananas; 1 heaping teaspoon powdered gelatine; 4 tablespoonfuls sugar; 3 tablespoonfuls boiling water; 3 cups milk; 1 cup whipped cream; 3 eggs. Put the gelatine in a sauce-pan, add the eggs, water, sugar and milk; stir until they thicken, then cool and add the bananas rubbed through a sieve and the whipped cream. Freeze and serve with cherries on top. MRS. JOHN KELLER. Orange Pudding. Peel and slice 4 large oranges, put in pudding pan and sprinkle with 1' cup of sugar.