Science of food & cookery

Bring the water to a boil, and thicken with the cornstarch made smooth in 3 tablespoons cold water. Boil up well, and set aside until partly cool. (It should be .used before it gets cold, or it will be lumpy.) Beat the egg and the salt with a Dover egg beater. Add the oil, the lemon juice, and the cooked starch by turn, slowly at first, and increase as the egg takes up the oil and the starch, until all is used. Add salt to taste, and butter color to make the color of ordinary mayonnaise, and set in a cool place. Note. — Mayonnaise made with cooked starch will not keep sweet more than two days, and should be made for immediate use only. MAYONNAISE WITHOUT EGG Put y$ cup canned milk into a small round bowl. Add the oil very slowly at first, stirring constantly, and increase as the milk takes up the oil. Thin with lemon juice, add salt to taste and a few drops of butter color, and use the same as ordinary mayonnaise. CREAM MAYONNAISE Add rich cream, slightly whipped, to thick mayonnaise dressing, in the proportion of about l/^ cream to y$ mayonnaise, beating the dressing the same' as when adding the oil. Canned milk may be used in the place of cream, in smaller proportion. Stop when the mayonnaise is thinned sufficiently. BOILED DRESSING J/3 cup cream 2 teaspoons vegetable butter Yz teaspoon cornstarch i egg yolk 2 tablespoons lemon juice Salt to taste Heat the cream in a double boiler. Rub the starch smooth with a little cold milk, and stir into the hot cream. Cover, and let cook for 10 minutes. Beat the yolk, add the butter and the lemon juice, and mix well. Pour the hot cream gradually into the yolk mixture, stirring as it is being poured in. Then return to the fire, and continue stirring until of the right thickness. Salt to taste, and let cool. FRENCH DRESSING il/2 tablespoons olive or Scant tablespoon lemon juice cottonseed oil l/2 teaspoon grated onion A few grains of salt Dissolve the salt in the oil with a spoon. Add the ingredients in the order given, and beat with a spoon to emulsify the liquids. Use immediately. CREAM DRESSING Y2 cup thick cream i tablespoon sugar 3 tablespoons lemon juice Salt Whip the cream until quite thick but not stiff. Then add sugar, salt, and lemon juice, and serve. QUEEN FRUIT SAUCE l/3 cup light-colored fruit juice 3 tablespoons sugar (pineapple or orange) i teaspoon cornstarch 2 tablespoons lemon juice i egg yolk A few grains of salt Put the juices into a small saucepan and bring to a boil. Mix the starch with the sugar, and add enough of the fruit juices to mix smooth. Beat the yolk slightly, and add to the sugar and starch mixture. Then pour in gradually the hot liquid, stirring meanwhile. Continue to stir on the edge of the stove until it thickens slightly, but do not boil. Add the salt, and let cool. Note. — Slightly whipped cream, in the proportion of l/$ cream to 2/$ sauce, added to this sauce when cold, is excellent. VEGETABLE SALADS LETTUCE AND TOMATO SALAD