The Queen Cook Book: A Careful Compilation of Recipes and Practical ...

Juice of half a lemon Beat the yolks and dry ingredients until they are very light and thick (I always find better success to beat eggs with a knife on a flat plate) set the eggs where they will be cold before breaking; add a few drops of oil at a time until the dressing becomes very thick and rather hard, when the oil can be added more rapidly; when it gets so that it stirs hard, add a little vinegar; when the last of the oil and vinegar has been added it should be very thick; now add the lemon juice and whipped cream, and place on ice for a few hours, or in a cold place. The cream may be omitted without injury. To set this on ice during the beating is better. Boiled Salad Dressing. 3 raw eggs 3 tablespoon sugar. I tablespoon olive oil i teaspoon mustard or butter i cup milk I cup vinegar i even teaspoon salt Stir oil, salt, mustard and sugar in a dish until perfectly smooth; add the well beaten eggs and beat together 4 <ir'-> -•:>'<■.'.»•• The Queen Cook Book 95 gether, then the vinegar and finally the milk. Place in double boiler and stir from eight to ten minutes, keeping the water boiling, till it thickens like cream. Mayonnaise Dressing No. i. I give this recipe to show how much a Mayonnaise depends upon the right mixing^ 2 yolks raw eggs J^ pint good olive oil or J^ teaspoon of mustard butter I teaspoon of lemon A pinch of cayenne juice or vinegar J^ teaspoon salt Place the oil and eggs on ice if you have it, if not, in the coldest place, for an hour. Beat your eggs well with a knife, then stir in salt, pepper, and mustard; work these well together, and then add drop by drop the oil. Stir rapidly and steadily while adding the oil, always stirring the same way. After adding one-half the oil (or butter) alternate occasionally with a few drops of lemon juice or vinegar. The more oil you use the thicker the dressing. If it becomes too thick, add a Httle more vinegar. More or less oil may be added according to the quantity of dressing desired. With care a quart bottle of oil may be stirred into the yolks of two eggs alternating with the vinegar, after adding the first gill of oil. In case the dressing should curdle, that is, the oil and egg separate, which makes the dressing oily and liquid, take at once two new eggs on another plate, after beating well, add by teaspoonfuls the curdled mayonnaise, stirring rapidly and steadily as before, and then finish by adding more oil as directed. This dressing if covered tightly in a glass jar, will keep in a cold place three or four days. You can add whipped cream as you use it, or more vinegar. 96 The Queen Cook Book Salad Dressing Without Oil No. i. 1 half pint milk i tablespoon butter Yolks 3 eggs i teaspoon salt 2 even tablespoons corn 2 tablespoon vinegar starch i salt spoon white pepper Put the milk on to boil, moisten the corn starch with cold milk and stir it in boiling milk till it thickens and is cooked with the salt. Then add the beaten yolks, pepper, butter and vinegar. Cook one minute and let cool. Cream Salad Dressing. Yolks of three hard boiled 2 tablespoons vinegar eggs 5^ pint thick cream 1 tablespoon softened Yolk of i raw egg butter % teaspoon white pepper ^ teaspoon salt Mash the hard boiled eggs or yolks until fine, then add the raw yolks and work to a perfectly smooth paste; then add the melted butter, then by degrees the cream, working and stirring all the while, now add the vinegar, mix well, and it is finished. Keep cold. Lobster Salad No. i. 2 lobsters 2 heads lettuce