Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

vinegar, salt, dash of cayenne, and lemon juice if desired. Should the dressing thicken too quickly, thin it with vinegar. Should it curdie, commence again with a little mustard paste, yolk of another egg, and gradually stir in the first mixture. Keep on ice until served. Mayonnaise Dressing Have at hand the yolks of two eggs, one-half a teaspoonful of salt, one-half an eggspoonful of mustard, and a little white pepper. Mix the yolks and mustard together with a fork, then add olive oil very slowly — not more than a few drops at a time. Keep stirring and adding the oil until the mixture becomes thick and creamy. Add salt, white pepper, and malt and tarragon vinegar — more malt than tarragon. The vinegar will serve to make it thin, so use it accordingly. Serve with lettuce, celery, tomatoes, etc. Union Club Dressing Have at hand two hard-boiled eggs, — very fresh — two pimento peppers, one-half a small onion, one small bunch of chives, one small garlic, and three or four sprigs of tarragon. Chop the peppers, onion, garlic, and chives very fine, also the fresh tarragon. Take the white of one egg and mince it very fine — you can do this with a fork. Rub the yolks of two eggs through a sieve, mix with the white of egg, and then add six tablespoonfuls of oil and two of tarragon vinegar, the chopped peppers, onion, chives, and garlic, salt to taste and a dash of red pepper. Stir briskly for five minutes or more. Be sure to have it properly mixed and it will be quite thick. Serve with lettuce or water-cress in place of French dressing. Asparagus Salad Lay large, well-cooked asparagus in a salad bowl, having ali the heads one way, and pour over a liberal French dressing. Serve thoroughly cold. Cabbage Salad Pour a little boiling water in a saucepan, add one and a half cups of vinegar, two teaspoonfuls of granulated sugar, three tablespoons of cream, and one teaspoonful of Coleman's mustard. Mix well, adding salt and white pepper to taste. When the mixture comes to a boil, stir in the well-beaten yolks of three eggs. Set away to cool. Shave one head of cabbage in small strips. Soak in cold water to make it crisp. Dry thoroughly and mix with the dressing. and Red Cabbage Salad Take a red cabbage and a white cabbage, and having well washed and drained them, shave in long, thin strips. Arrange the strips tastefully in a salad bowl, either in diameter strips or in tufts of red in a bed of white, and garnish to taste. A dressing good for the cabbage is made of the yolks of two hard-boiled eggs rubbed smooth with a teaspoon of mustard, a tablespoon of finely minced onion, an egg well beaten, and a teaspoon of sugar, and salt and pepper to taste. Add a small cup of oil and vinegar to make it of the right soumess, and pour over the cabbage, which should be thoroughly cold. Serve at once. In making this salad the Germans sometimes boil the cabbages for five minutes (in separate saucepans) and then put the cabbages in cold water till used.