Mazdaznan encyclopedia of dietetics and home cook book

Put yolks of two eggs into a cold bowl, stir with wooden or plated fork until light ; add one-fourth teaspoonful salt, then drop by drop, salad or olive oil. Time will be saved ' and danger of curdling avoided if oil and eggs are cold. After eight tablespoonfuls of oil have been added, begin to add alternately, one or two drops at a time, lemon or lime juice and oil, allowing two tablespoonfuls juice to each pint of oil. By adding lemon juice and oil alternately, a jelly-like or oily condition is prevented and the dressing will be nice and smooth. Stir in one direction only. More or less oil may be added, according to quantity of dressing desired. Do not add seasoning to dressing; it is better to season the salad. NICE DRESSING. Take the yolk of one hard-boiled egg, rub thru a sieve, mix in a bowl with the yolk of one raw egg ; add a pinch of salt, a dash of cayenne pepper and one tablespoonful mustard. While stirring one way with a wooden spoon, add slowly and alternately eight tablespoonfuls olive or salad oil and two tablespoonfuls lemon or lime juice, lastly add two tablespoonfuls finely-chopped olives, parsley and celery leaves. Excellent to serve with cold asparagus. SIMPLICITY DRESSING. Into a cold bowl beat three tablespoonfuls of olive oil ; add two tablespoonfuls of lemon juice, one tablespoonful each of onion juice and finely-chopped parsley, a dash of cayenne pepper and salt. This quantity will serve with half a dozen eggs and suffice serving salads for three individual dishes. Instead of olive oil lightly melted butter may be used to good advantage, but in that case the onion has to be omitted. SAUCES. MINT SAUCE. Mix one tablespoonful white sugar with one cupful lemon juice and add finely-chopped mint. Parsley may be substituted for mint. Serve with green peas and other vegetables. CREAM SAUCE. To one cupful of milk add a dash of cayenne pepper and celery salt. Allow it to come to the boiling point. Now take one tablespoonful each of flour and oil. Cream it well and add to the milk as soon as the latter begins to simmer. Stir in well and until smooth. BREAD SAUCE. Cook in double boiler for thirty minutes two cupfuls milk, one-half cupful toasted bread crumbs, and one small onion. Remove onion and add a little salt and cayenne pepper, then one tablespoonful olive oil, or one tablespoonful cocoanut butter creamed with one teaspoonful peanut butter. TOMATO SAUCE. Take a pint of tomato liquor to the scalding point ; add the juice of one onion, one or two bruised leaves of bay, a pinch of salt and sugar. Boil all together for five minutes, then strain and add a pinch of saleratus. Mix one tablespoonful of whole-wheat flour with one tablespoonful of olive oil and when well blended stir it into the tomato juice, and boil until thickened into the consistency of cream. May be thinned with milk or cream to suit taste. ITALUN DRESSING. One-half teaspoonful each of salt and mustard, three dashes of cayenne pepper or five dashes paprica, creamed with six tablespoonfuls of olive oil and three cloves of macerated garlic ; stir and add slowly two tablespoonfuls of sour red wine, one tablespoonful lemon juice. SWEET TOMATO SAUCE.