Handbook of domestic science and household arts for use in elementary schools

Under the most careful culture the olive bears fruit in the fourth, fifth, or sixth year. The leaves are elongated, opposite, and smooth on the upper surface. The flowers, growing in clusters in the axils of the leaves, are whitish in color. The ripe fruit is deeply colored — dark red or purple, deep brown or black. To remove the bitter taste, which even the ripe fruit has, the olives must go through a special process before pickling in brine. A few sweet varieties, however, exist, the fruit being eaten when fresh from the trees. To obtain the oil, the olives are first crushed between roll- ers, sufficient pressure being used to crush only the flesh, leaving the pits whole. They are then put into sacks made of grass or crash, and placed under a press. The first oil to come from the pulp is considered the best. The pressure is increased until all the oil is collected. Then cold water is added, and the mess again pressed. A third pressing is then made, using hot water. After purifying, the oil is ready for the market. The best olives for eating come from Spain; the best olive oil from Italy. The oil is useful in pharmacy, in the manufacture of soaps and for preserving sardines. The olive tree industry is rapidly growing in our own country, the Pacific slope offering one of the best olive areas in the world. America received it from the Spanish. Chili : here it flourishes as well as in its native home. Mexico and Upper California: planted by Jesuit missionaries in the seventeenth century. China, Australia, Cape Colony have recently received it. Cotton-seed Oil. — A large amount of oil called "salad oil" is not olive oil, but refined cotton-seed oil. The best way to detect this substitution is by the odor, which is extremely unpleasant to most persons. The oil is not injurious. Mayonnaise Dressing. — 1 cup salad oil, yolk of one egg, dash of cayenne, ^ teaspoon salt, J teaspoon mustard. Add the mustard, salt, and pepper to the egg. Beat well. Add oil, which has been chilled, drop by drop, stirring always in one direction. When it gets too thick to stir, add a few drops of lemon juice or vinegar, then more oil, and so on until all the oil has been used. The bowl should be kept cold. Use a wooden or silver spoon. If it curdles, beat up another yolk, and add slowly the curdled mayonnaise. Boiled Mayonnaise. — 2 eggs, ^ pint vinegar, ^ tablespoon mustard, i tablespoon sugar, ^ tablespoon salt, 1 pint milk, 1 tablespoon butter. Add mustard, sugar, and salt to eggs and beat. Add vinegar and stir well. Then add milk slowly. Put into a double boiler, beating occasionally to prevent it from curdling. Do not allow the water in the under dish to boil too vigorously. When thick, like custard, add butter cut into small pieces. Beat again and remove from fire. It will take about half an hour to thicken. This dressing will keep for some time in a cool place. Salads made with Mayonnaise. — Chicken, all fish and meat salads, tomato, celery, cucumber, cauliflower, egg, nut and fruit, beet, rice, and celery.