This is made from clabbered milk. After taking the
cream from the top of a pan of thick, sour milk, stand the
pan on the back part of the range and pour over it about
three quarts of boiling v^^ater; then turn the whole into a
bag to drain. Hang it in a cool place over night. When
ready to use, mix and beat it until light. Add salt and
sufficient sweet cream to make it the proper consistency.
A little caraway seed may be mixed with the cheese if one
'likes them. Finely-chopped green onion tops, mustard
leaves, green parsley, fresh green tansy leaves, yarrow and
shives, are often used for flavoring. Advisable in certain
peculiar cases of private troubles. Roll the cheese out into
balls. Serve with lettuce leaves garnished with watercress.
Fine with vegetable salads and crackers, also as sand-
wiches.
BUTTER.
Must be sweet and fresh to be of value. When out of
season, it should be clarified by cooking it over slow fire
and skimming the foam. As soon as clear, put up in earth-
enware vessels. To be used in cooking, baking and fry-
ing. For soups of exceptional value and easier digested
than in the fresh state. Used to great advantage in colds.
53
DRESSINGS.
The success of making dressings depends upon the clean-
liness of the utensils used. First of all you want to have
your bowl cold. If needs be kept on ice. The eggs as well
as the oil must be cold. If need be drop a piece of ice into
the oil to cool it. Always stir in one direction and stir or
beat well.
Should you ever have trouble with your dressing curd-
Hng on you then begin again with the yolk of eggs in
another dish, and after thoro beating and stirring add by
teaspoonfuls the curdled mayonnaise and finish by adding
more oil.
Mayonnaise dressings should not be kept for more than
a week, even though stored away in a cool place.
You may add whipped cream, nut creams, powdered
coriander seeds, onion juice, chopped olives, capers, pimen-
toes, etc., to your dressing; all depending upon the kind of
dish you intend to use it for.
Never mix dressing with salad until ready for serving.
PLAIN MAYONNAISE.
To one-half cupful lemon or lime juice, add one tea-
spoonful dry mustard, the well-beaten yolks of three eggs,
one-half teaspoonful sugar, dash of cayenne pepper, and
pinch of salt ; beat well and add slowly one-fourth pint rich,
sweet cream✪ Plain Mayonnaise. Cook in double boiler until it thickens.
FRENCH DRESSING.
Into a bowl put one-half teaspoonful salt, one-half tea-
spoonful mustard and a dash of cayenne pepper ; add grad-
ually six tablespoonfuls olive or salad oil, rubbing constant-
ly; then add very slowly, while stirring, one tablespoonful
54
lemon or lime juic✪ French Dressinge. The advantage of this dressing is
that any kind of flavoring may be added, such as Worcester-
shire or tobasco sauce, catsup, onion juice, garHc, etc.
MAYONNAISE. ✪ Mayonnaise
Page 28 · 3 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
This is made from clabbered milk. After taking the cream from the top of a pan of thick, sour milk, stand the pan on the back part of the range and pour over it about three quarts of boiling water; then turn the whole into a bag to drain. Hang it in a cool place over night. When ready to use, mix and beat it until light. Add salt and sufficient sweet cream to make it the proper consistency. A little caraway seed may be mixed with the cheese if one 'likes them. Finely-chopped green onion tops, mustard leaves, green parsley, fresh green tansy leaves, yarrow and shives, are often used for flavoring. Advisable in certain peculiar cases of private troubles. Roll the cheese out into balls. Serve with lettuce leaves garnished with watercress. Fine with vegetable salads and crackers, also as sandwiches.
BUTTER. Must be sweet and fresh to be of value. When out of season, it should be clarified by cooking it over slow fire and skimming the foam. As soon as clear, put up in earthenware vessels. To be used in cooking, baking and frying. For soups of exceptional value and easier digested than in the fresh state. Used to great advantage in colds.
DRESSINGS.
The success of making dressings depends upon the cleanliness of the utensils used. First of all you want to have your bowl cold. If need be kept on ice. The eggs as well as the oil must be cold. If needbe drop a piece of ice into the oil to cool it. Always stir in one direction and stir or beat well.
Should you ever have trouble with your dressing curdling on you then begin again with the yolk of eggs in another dish, and after thoro beating and stirring add by teaspoonfuls the curdled mayonnaise and finish by adding more oil.
Mayonnaise dressings should not be kept for more than a week, even though stored away in a cool place.
You may add whipped cream, nut creams, powdered coriander seeds, onion juice, chopped olives, capers, pimentoes, etc., to your dressing; all depending upon the kind of dish you intend to use it for.
Never mix dressing with salad until ready for serving.
PLAIN MAYONNAISE.
To one-half cupful lemon or lime juice, add one teaspoonful dry mustard, the well-beaten yolks of three eggs, one-half teaspoonful sugar, dash of cayenne pepper, and pinch of salt ; beat well and add slowly one-fourth pint rich, sweet cream. Cook in double boiler until it thickens.
FRENCH DRESSING.
Into a bowl put one-half teaspoonful salt, one-half teaspoonful mustard and a dash of cayenne pepper ; add gradually six tablespoonfuls olive or salad oil, rubbing constantly; then add very slowly, while stirring, one tablespoonful
lemon or lime juice. The advantage of this dressing is that any kind of flavoring may be added, such as Worcestershire or tobasco sauce, catsup, onion juice, garHc, etc.
MAYONNAISE.
Records on this page
Plain MayonnaiseFrench DressingMayonnaise