'Preserving the health by
too strict a regimen is a
ivearisome malady."
SALADS, composed chiefly of green, tender vegetables, or of
fruits and nuts, and served with a dressing, are valuable as a
means of supplying fat. They are also valuable for their mineral
salts. When carefully prepared and daintily served, salads are
among the most appetizing adjuncts of a meal, and owe much
of their food value to this very attractiveness.
Nearly all vegetables may be served in the form of salads.
The salads made with raw vegetables are more refreshing than
those made with cooked vegetables. They abound in the essential
vitamine and organic salts so necessary to perfect nutrition, and
give a pleasant variety to the menu.
Plain salads that require oil and lemon juice for dressing should
not be prepared until the moment they are wanted. Should they
be mixed long before they are served, the lettuce would be found
flabby, and the dressing watery and insipid.
Garnishing or decorating salads is important, inasmuch as the
most deliciously blended salad will not be appreciated unless it
is attractive in appearance. Wild flowers neatly arranged with
alternate tufts of green are pretty during summer. In cold weather,
garnish with designs cut from beets, turnips, radishes, carrots, etc.
DRESSINGS
MAYONNAISE
2 yolks of eggs il/2 cups best vegetable oil
y$ teaspoon salt About 4 tablespoons lemon juice✪ Mayonnaise
178 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.)
SCIENCE of FOOD ancC COOKERY
Put the egg yolks in a small bowl, add the salt and a half
teaspoon lemon juice, and mix well. Add the oil gradually, drop
by drop at first, 'but faster as you proceed, and stir constantly.
As the mixture thickens, thin it with lemon juice. Add oil and
lemon juice alternately until all is used, stirring or beating con-
stantly. Keep well covered and in a cool place when not in use.
Mayonnaise may be made more economically and in less time
by using the whole egg, as the white of egg takes up the oil more
readily than does the yolk used by itself, and it also takes up more
oil proportionately than the yolk. However, the color and the
flavor will not be quite so rich as when the yolks only are used ;
but this lack of color can be overcome by the use of a little
vegetable butter coloring, and the difference is not noticed by many.
ECONOMICAL MAYONNAISE No. 1
i whole egg About 3 cups best vegetable oil
Scant y2 teaspoon salt 3 tablespoons lemon juice✪ Economical Mayonnaise No. 1
Beat the egg with a Dover beater. Add the oil slowly at first;
then increase as the egg takes up the oil, until all is used, adding
lemon juice when it gets too thick, to make the dressing of the
desired consistency. Add a few drops of vegetable butter color,
and set in a cool place.
ECONOMICAL MAYONNAISE No. 2
I egg il/2 cups best vegetable oil
I cup water J4 teaspoon salt
2. tablespoons cornstarch About 3 tablespoons lemon juice✪ Economical Mayonnaise No. 2
Page 103 · 3 recipe records on this page
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
"Preserving the health by too strict a regimen is a wearisome malady."
SALADS, composed chiefly of green, tender vegetables, or of fruits and nuts, and served with a dressing, are valuable as a means of supplying fat. They are also valuable for their mineral salts. When carefully prepared and daintily served, salads are among the most appetizing adjuncts of a meal, and owe much of their food value to this very attractiveness.
Nearly all vegetables may be served in the form of salads. The salads made with raw vegetables are more refreshing than those made with cooked vegetables. They abound in the essential vitamine and organic salts so necessary to perfect nutrition, and give a pleasant variety to the menu.
Plain salads that require oil and lemon juice for dressing should not be prepared until the moment they are wanted. Should they be mixed long before they are served, the lettuce would be found flabby, and the dressing watery and insipid.
Garnishing or decorating salads is important, inasmuch as the most deliciously blended salad will not be appreciated unless it is attractive in appearance. Wild flowers neatly arranged with alternate tufts of green are pretty during summer. In cold weather, garnish with designs cut from beets, turnips, radishes, carrots, etc.
DRESSINGS
MAYONNAISE
2 yolks of eggs il/2 cups best vegetable oil
y$ teaspoon salt About 4 tablespoons lemon juice
Put the egg yolks in a small bowl, add the salt and a half teaspoon lemon juice, and mix well. Add the oil gradually, drop by drop at first, 'but faster as you proceed, and stir constantly. As the mixture thickens, thin it with lemon juice. Add oil and lemon juice alternately until all is used, stirring or beating constantly. Keep well covered and in a cool place when not in use.
Mayonnaise may be made more economically and in less time by using the whole egg, as the white of egg takes up the oil more readily than does the yolk used by itself, and it also takes up more oil proportionately than the yolk. However, the color and the flavor will not be quite so rich as when the yolks only are used ; but this lack of color can be overcome by the use of a little vegetable butter coloring, and the difference is not noticed by many.
ECONOMICAL MAYONNAISE No. 1
1 whole egg About 3 cups best vegetable oil
Scant y2 teaspoon salt 3 tablespoons lemon juice
Beat the egg with a Dover beater. Add the oil slowly at first; then increase as the egg takes up the oil, until all is used, adding lemon juice when it gets too thick, to make the dressing of the desired consistency. Add a few drops of vegetable butter color, and set in a cool place.
ECONOMICAL MAYONNAISE No. 2
I egg il/2 cups best vegetable oil
I cup water J4 teaspoon salt
2 tablespoons cornstarch About 3 tablespoons lemon juice
Records on this page
MayonnaiseEconomical Mayonnaise No. 1Economical Mayonnaise No. 2