The Raleigh cook book

Salad Dressing Without Oil—' pint milk; yolks 3 eggs; butter size of walnut; 2 tablespoons of corn starch or flour; 2 tablespoons vinegar; 1 teaspoon salt; 1 saltspoon of black pepper. Put milk on to boil. Moisten starch with a little cold milk, add to hot milk, stir constantly until it thickens; then add yolks of the eggs well beaten; cook one minute, not longer. Take from fire and add salt, butter, pepper and vinegar. When cold it is ready to use. Very good. Salad Dressing with Yolks of Eggs.—Yolks of 3 eggs; level teaspoon cornstarch; % teaspoon dry mustard; % of a cup of milk (sour is preferable); cayenne and salt to taste; 2 tablespoons of vinegar; butter the size of an egg (oil may be used if preferred). Rub thoroughly the yolks, mustard and cornstarch together, add the vinegar and stir, then the milk and stir again. Place on the fire and boil until thickened. Remove from fire and add butter. Salad Dressing with Yolks and Whites.—2 eggs; 2 teaspoons sugar; 1 teaspoon salt; 1 teaspoon mustard; 4 tablespoons vinegar; 1 tablespoon butter. Mix salt, sugar, mustard, vinegar, butter and beaten yolks of eggs, and cook until thick. Add whites of eggs well beaten, and remove at once from stove. To add 2 tablespoons of olive oil when used improves flavor. Salad Dressing.—2 eggs; 1 cup vinegar; butter half size of an egg; “2 cup cream if wished; 1 teaspoon mustard; 2 tablespoons sugar: little red pepper; salt to taste. Beat up eggs, add vinegar. Put into a porcelain pan over the firé and cook like a soft custard; now add mustard, sugar, pepper and butter (previously mixed with a little sugar). Salt to taste. Some think it improved by adding half cup of cream, whipped. Cream Dressing.—Yolks of 4 eggs; 1 teaspoon of mustard; 1 tea- Spoon of salt; 1 cup of cream; 2 dessertspoons of tarragon vinegar, or the juice of one small lemon. Add the dry ingredients to the yolks and beat till light; then add cream and beat again. Cook in double boiler till thick. When partly cool, add vinegar. Very nice used on equal quantities of apples, celery and almonds cut in dice. Mayonnaise Dressing.—Yolks of 2 eggs; % pint bottle olive oil; juice of 1 lemon; 2 saltspoons salt; dash of cayenne pepper. Have the ingredients cold. Beat the yolks and 1 salt ton a few seconds in a soup plate with silver fork. Add gradually the oil, alternating with lemon juice, then the cayenne pepper and the re- SALAD DRESSINGS. 27 mainder of the salt. More salt may be necessary if the salad has not been seasoned. This makes a jelly glass full. Cooked Mayonnaise.—Yolks of 6 eggs; % cup salad oil; 1 small tablespoon salt; 1 tablespoon of sugar; 1 dessertspoon of mustard; 1 saltspoon of cayenne; % cup of vinegar; butter size of a walnut; % cup of cream. Beat yolks a little, then add oil drop by drop, beating steadily. To Salt, sugar, mustard, and cayenne, add the vinegar. When well mixed, add the combined oil and eggs. Put lump of butter in a double boiler, melt, pour i | dressing, stir constantly till of the consistency of thick cream. hen ready to use, add % cup of cream, beaten stiff. Quick Mayonnaise Dressing.—Yolk of 1 egg; 4 tablespoons of salad oil; % teaspoon of salt; 1 tablespoon of tarragon vinegar.