Mayonnaise Dressing. — The following recipe for a mayonnaise dressing for salad is prepared in New York : One pint of olive oil, salt and cayenne pepper to taste, half a teaspoonful of French mus- tard, the juice of one lemon, and vinegar; take an earthen dish, rub a clove of garlic on the bottom of the dish, then place in it the yolks of two raw eggs✪ Mayonnaise Dressing, salt, pepper, and mustard ; take the bottle contain- ing the oil in the left hand and a wire whip in the right hand ; pour 474 THE hearthstone; or, life at home. the oil very slowly and keep stirring the yolks. Should it become stiff add a little vinegar. Keep adding oil and vinegar until you have used the pint of oil, but be careful not to add too much vinegar. Finish with the lemon-juice. The dressing should be of rather a stiff consistency, and will keep any length of time if it is covered so that the air will not reach it. PIES. The flour should be of the best quality, and perfectly dry, and sifted before being used ; if in the least damp, the paste made from it will certainly be heavy. It should be kept in a bin expressly made for the purpose. Butter, unless fresh is used, should be washed from the salt, and well squeezed and wrung in a cloth to get out. all the water and buttermilk, which, if left in, assists. to make the paste heavy. Lard should be perfectly sweet, which may be ascertained by cutting the bladder through, and, if the knife smells sweet, the lard is good. In mixing paste, add the water very gradually, work the whole together with a knife-blade, and knead it until perfectly smooth. Those who are inexperienced in pastry-making should work the butter in by breaking it in small pieces, and covering the paste rolled out. It should then be dredged with flour and the ends folded over, and rolled out very thin again ; this process must be repeated until all the butter is used. The art of making paste requires much practice, dexterity and skill. It should be touched as lightly as possible, made with cool hands, and in a cool place (a marble slab is better than a board for the purpose), and the coolest part of the house should be selected for the process during warm weather. To insure rich paste being light, great expedition must be used in making and baking ; for if it stands long before it is put.in the oven it becomes flat and heavy. Puff-paste requires a brisk oven, but not too hot, or it would COOKERY RECIPES. 475 blacken the crust; on the other hand, if the oven be too slack, the paste will be soddened and will not rise, nor will it have any- color. Tart-tins, cake-moulds, dishes for the baked puddings, patty-pans, etc., should all be buttered before the article intended to be baked is put in them ; things to be baked on sheets should be placed on buttered paper. Raised pie-paste should have a soaking heat, and paste glazed must have a rather slack oven, that the icing be not scorched. It is better to ice tarts, etc., when they are three parts baked. To ascertain when the oven is heated to the proper degree for puff- paste, put a small piece of the paste in previous to baking the whole, and the heat can thus be judged of.

AI-modernized reading of the original text

Mayonnaise Dressing. — The following recipe for a mayonnaise dressing for salad is prepared in New York : One pint of olive oil, salt and cayenne pepper to taste, half a teaspoonful of French mustard, the juice of one lemon, and vinegar; take an earthen dish, rub a clove of garlic on the bottom of the dish, then place in it the yolks of two raw eggs, salt, pepper, and mustard ; take the bottle containing the oil in the left hand and a wire whip in the right hand ; pour 474 THE hearthstone; or, life at home. the oil very slowly and keep stirring the yolks. Should it become stiff add a little vinegar. Keep adding oil and vinegar until you have used the pint of oil, but be careful not to add too much vinegar. Finish with the lemon-juice. The dressing should be of rather a stiff consistency, and will keep any length of time if it is covered so that the air will not reach it. PIES. The flour should be of the best quality, and perfectly dry, and sifted before being used ; if in the least damp, the paste made from it will certainly be heavy. It should be kept in a bin expressly made for the purpose. Butter, unless fresh is used, should be washed from the salt, and well squeezed and wrung in a cloth to get out. all the water and buttermilk, which, if left in, assists. to make the paste heavy. Lard should be perfectly sweet, which may be ascertained by cutting the bladder through, and, if the knife smells sweet, the lard is good. In mixing paste, add the water very gradually, work the whole together with a knife-blade, and knead it until perfectly smooth. Those who are inexperienced in pastry-making should work the butter in by breaking it in small pieces, and covering the paste rolled out. It should then be dredged with flour and the ends folded over, and rolled out very thin again ; this process must be repeated until all the butter is used. The art of making paste requires much practice, dexterity and skill. It should be touched as lightly as possible, made with cool hands, and in a cool place (a marble slab is better than a board for the purpose), and the coolest part of the house should be selected for the process during warm weather. To insure rich paste being light, great expedition must be used in making and baking ; for if it stands long before it is put in the oven it becomes flat and heavy. Puff-paste requires a brisk oven, but not too hot, or it would blacken the crust; on the other hand, if the oven be too slack, the paste will be soddened and will not rise, nor will it have anycolor. Tart-tins, cake-moulds, dishes for the baked puddings, patty-pans, etc., should all be buttered before the article intended to be baked is put in them ; things to be baked on sheets should be placed on buttered paper. Raised pie-paste should have a soaking heat, and paste glazed must have a rather slack oven, that the icing be not scorched. It is better to ice tarts, etc., when they are three parts baked. To ascertain when the oven is heated to the proper degree for puffpaste, put a small piece of the paste in previous to baking the whole, and the heat can thus be judged of.

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Mayonnaise Dressing

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