Scientific cooking with scientific methods

Mix dry ingredients. Add yolk and beat until thick. Add oil gradually drop by drop, stirring rapidly all the while. As the mixture thickens, thin with vinegar and the lemon juice. After the mixture thickens to a jelly consistency, the oil can be added faster, but in the start too much care can not be given to the slow addition, from the fact that if added too rapidly a decidedly curdled condition will show itself in the dressing. Should this occur, the remedy is to take a fresh yolk of egg, beat until thick, and add the curdled dressing slowly to the fresh yolk. If the stirring the mixture in inside of another bowl with icewater surrounding it. The olive oil should be chilled before using for Mayonnaise. For mixing Mayonnaise a Christie mixer, or a small wooden spoon, can be used. The Mayonnaise should be stiff enough to hold its shape. Mayonnaise Dressing II. Yolk 1 egg. 1 teaspoon Colman's mustard. yo teaspoon salt. 14 teaspoon pepper. 1 tablespoon vinegar. 3 tablespoons oil. Place all in chilled bowl. Beat very rapidly with Dover beater until all are well blended. Then add oil by the teaspoonful, with lemon juice from one-half of a lemon, until you have the amount you desire. With the first mixture you can make two (or even more) cupfuls of fine stifP Mayonnaise tihat will hold its shape. — Mrs. Edward Bogers' Recipe. Cream Mayonnaise. To Mayonnaise add one cup of whipped cream. It wants to be very stiff, and wants to be added to Mayonnaise just as you are preparing to serve. The point is always to keep the dressing stiff. Green Mayonnaise. Prepare same as Mayonnaise, and color by using expressed juice of parsley and watercress, using twice as much cress as parsley. Place leaves in mortar or bowl, and pound until the leaves are well crushed. Place in cheesecloth and squeeze out the color and add to Mayonnaise. Red Mayonnaise. Rub lobster coral through a sieve, and add to Mayonnaise, or tint with fruit red. SALADS. Dressed Lettuce. Wash dry and thoroughly chill a fine head of lettuce. Place in salad-bowl in shape by placing outside leaves next bowl, and the tender heart leaves in the center. Serve with French dressing. Lettuce and Tomato Salad. Cut tomatoes in halves crosswise, take out as many of the seeds as you can without spoiling the shape of the tomato, chill, drain and arrange on heart leaves of lettuce, forming a cup. Use a Mayonnaise dressing to garnish with, or French dressing. Cucumber and Tomato Salad. Remove thick slices from each end of cucumber, pare and cut in thin slices, and lay in ice-water for half an hour. Peel small, firm tomatoes, and chill. Cut into quarter-inch slices, and lay alternate slices of tomatoes and cucumbers on a pretty leaf of lettuce, and serve with French dressing, with a little grated onion or onion juice added to it, or sprinkle the top with chives cut fine. Cucumber Cup with Lettuce. Use a short, thick cucumber, cut in quarters crossways. Remove centers from pieces, arrange on cups formed from leaves of head lettuce, and fill with cream dressing made with the whipped cream and lemon juice. Sprinkle with chopped nuts. Cucumber Salad to Serve w^ith Fish.