Principles of food preparation

An expert can use many liberties in making this dressing, but in inexperienced hands, even when great care is used, the mixture will often separate slightly or curdle. The best remedy is then to begin all over, using the curdled dressing instead of oil to add to another egg yolk. This dressing is appropriate for the heavier salads, such as those of meat, fish, the more fleshy vegetables, etc. Variations. The yolk of one hard-boiled egg can be blended with the yolk of one raw egg as a foundation for the oil, and the danger of curdling will be minimized by this method. For a fruit salad enough of powdered sugar is used to sweeten the mixture to taste, from one to two tablespoonfuls to a cupful of oil. A red mayonnaise can be made with beet vinegar, or pounded lobster coral can be added to the dressing when finished. For a green mayonnaise the juice from pounded raw spinach should be heated very slightly until green flecks can be separated; these are added to the dressing. If the spinach juice is overheated the color will be changed. A white mayonnaise has for its foundation a light-olored yolk of egg, and lemon juice, which has a bleaching effect, is substituted for vinegar. Or whipped cream, or stiffly beaten white of egg, can be added to an ordinary mayonnaise just before serving. A mayonnaise tartare, sometimes called sauce tartare, is a plain mayonnaise with chopped pickles of any desired varieties added at serving time. Note. A well-made mayonnaise wall keep good for several weeks if poured into small jars or glasses, covered, and stored in the refrigerator. Mock Mayonnaise No. i Ingredients and Proportions. 3 eggs. 1 teaspoonful butter to each egg. Yl tabiespoonful lemon juice Seasoning, salt, pepper, celery to each egg. seed, paprika, or mustard and sugar if desired. Method. Beat the eggs very stiff. Add seasoning and lemon juice, and beat again. Cook over hot water or in a double boiler, beating or stirring until the mixture has thickened. Remove from fire, pour into a dish set in cold water, add the butter, and stir until the dressing is cool. Mock Mayonnaise No. 2, or Cooked Dressing. See Dressing for Hot Slaw, Chapter X, page 85. Cream Dressing Ingredients and Proportions. Thick cream, and onefourth as much vinegar as cream. Seasoning of salt and pepper, also paprika, celery salt, sugar, or other condiments if desired. Method. Whip the cream until stiff, add the seasoning, lastly the vinegar, a little at a time, beating it well in. Sour Cream Dressing Ingredients and Proportions. Thick cream, slightly soured, and one-eighth as much vinegar as cream. Seasoning as for cream dressing. One or two hard-boiled yolks of eggs, put through a ricer, may be added to each cupful of the cream. Method. Proceed as for cream dressing. DIRECTIONS FOR PREPARING SALADS