The Raleigh cook book

Break the yolk of an egg into a small, deep bowl; add four tablespoons of salad oil, one tablespoon of tarragon vinegar, and half a teaspoon of salt, and whip with Dover egg-beater. A thick, heavy mayonnaise dressing is the instant result, provided the egg is strictly fresh-laid. If you can get it just off the nest, it is best. At any rate, note in breaking it that the yolk stands stiff and firm, if you would have your mayonnaise do the same. No order of mixing is necessary; dump all the ingredients together fearlessly. Mustard, white pepper, paprika, cayenne, celery salt, etc., may be added if desired, but they have, of course, no effect on the consistency of the dressing. The proportions named make enough dressing for half a dozen plates of salad. This can be made in five minutes. French Dressing.—1 tablespoon vinegar; 38 tablespoons oil; % teaspoon salt; 14 teaspoon pepper. Mix salt and pepper with oil; drop vinegar in slowly, beating with a fork until the mixture becomes thick and creamy: Mayonnaise in Large Quantity.—(Sufficient for five chickens.) 12 eggs, yolks; 1 tumbler olive oil; 2 even tablespoons dry mustard; 2 even tablespoons salt; 1 even tablespoon sugar; 1 saltspoon red . pepper; 1% coffeecup vinegar; % coffeecup lemon juice; butter size of a walnut. Boil six of the eggs hard for three or four hours; mash the yolks with the mustard, salt, sugar, pepper, and add slowly the vinegar and lemon juice, stirring smoothly. Beat the olive oil drop by drop into the six raw yolks; when all the oil is in, add to it the other ingredients, mix well. Put the butter in a saucepan, let it melt, pour the dressing in and stir over the fire until of the consistency of thin mush. Put in a screw-top jar and it will keep six weeks in a cool place. In dressing a salad this may need thinning; if so, thin with a little milk if it is to be used the same day; if not, with water. ps SANDWICHES. — *¢ Bacon and Lettuce Sandwich.—Wash lettuce carefully without pruising, wrap in a dry towel and put on ice at least two hours before using. Slice breakfast bacon very thin, fry to crisp, and place on brown paper so that the grease will be absorbed. When ready for sandwiches, slice bread very thin and butter it; place lettuce on each slice of bread, pour on the mayonnaise or French dressing, put in bacon and serve at once. Cheese and Olive Sandwiches. bottle stuffed olives. Cream the cheese with enough milk to make it soft, then cut up the olives and stir in. Spread on thin slices of buttered bread. Small-jar Imperial cheese; small Pickle and Cheese Sandwiches.—1 pint bottle mixed mustard | pickles. Grind up fine and re-bottle. Use this with Imperial cheese for sandwiches. é Pecan Sandwiches.—1 cup chopped pecan meats; 1 pint boiled dressing. _ Mix the finely chopped nut meats thoroughly with the dressing, and spread between dainty slices of bread. Other nuts may be used. Peanut Sandwiches.—Stir 1 cup of ground peanuts (put through the food chopper) into 1 cup of cooked mayonnaise dressing; spread on buttered bread, brown or white. Egg Sandwiches.—Chop fine the whites of hard-boiled eggs and add the yolks, which have been forced through a potato ricer. Season with salt and _pepper. Moisten with salad dressing and spread between slices of buttered bread. Lettuce Sandwiches.—Between thinly sliced and buttered squares of bread lay a piece of lettuce covered with mayonnaise dressing. A little potted ham or tongue mixed with the mayonnaise is an improvement. Fruit Sandwiches.—Chop dried figs, dates and a little candied ginger and mix with stiffly whipped cream. Spread between small squares of buttered bread. Marguerites (No. 1).—1 cup sugar; 44 cup water; 5 marshmallows; whites of 2 eggs; 2 tablespoons shredded cocoanut; % cup English walnut meats; 4% teaspoon vanilla; saltines.