The Toronto Cook Book

One-half teaspoon mustard, one teaspoon powdered sugar, one-half teaspoon salt, one-fourth teaspoon cayenne, yolks of two raw eggs, one pint olive oil, two tablespoons vinegar, two tablespoons lemon juice. Mix seasoning; add the eggs, stirring well with back of fork or small wooden spoon; add a few drops of oil at a time till it thickens, thin it with a little lemon, then add lemon and oil alternately, lastly the vinegar. The mixture should be thick enough to be taken up in a ball on the spoon before adding vinegar. If it is to keep long, just before putting away, mash the yolk of a hard boiled egg with a little oil and mix. If liked, a half a cup of whipped cream may be added when ready to serve. If the mayonnaise curdles, beat a fresh eggyolk and add the curdled mayonnaise, very carefully as you would oil. — G.D.P. The Toronto Cook Book Another Salad Dressing Put on stove in double boiler two tablespoons of butter and let this heat; then mix two eggs well beaten, half a teaspoon of mustard, half a teaspoon of salt, and two tablespoons sugar, two tablespoons malt vinegar and two of water; put into hot butter, add half a teaspoon of cornstarch ; mix in little milk, stirring all the time. Add a teaspoon of salad oil to the mixture if you like it. This makes quite a quantity and it should be thinned before using with a little cream. King George Salad Dressing To the yolks of three eggs add one-half teaspoon salt, one-half teaspoon of mustard, saltspoon of paprika, and two tablespoons of sugar. Mix these carefully, adding one cup of cream, sweet or sour, one tablespoon of butter and three tablespoons of vinegar. Cook all in double boiler till it forms a smooth, thick custard. Then add stiffly beaten whites and set aside to cool. Salad Dressing for Cold Slaw One-half tablespoon butter, let it boil ; stir in one-half tablespoonful flour and one-half cup sweet milk. Second: Yolks of two eggs, beaten, one-half teaspoonful each of mustard, sugar, and salt, a dash of pepper, scant cup vinegar; stir well into the first and boil. Chop cabbage or potato with celery to flavor; add dressing when ready to serve. Salad Dressing Half cup vinegar, half cup granulated sugar, one teaspoon mustard, one teaspoon salt, half teaspoon cayenne pepper, three eggs; put vinegar to scald. In top part of double boiler mix sugar, mustard, salt and cayenne together, and to this add the well-beaten eggs, then stir in the hot vinegar. Put in the lower part of double boiler and stir constantly until it thickens, then remove from fire. When cold, fold in half a pint of cream which has been whipped. French Dressing One saltspoon of salt, half saltspoon of pepper, three tablespoons oil, quarter teaspoon onion juice, one tablespoon vinegar. Mix in order given, adding oil slowly. This dressing is suitable for vegetable, and egg salad. The onion may be omitted, and lemon juice may be used in place of vinegar. Salads and Salad Dressings Sour Cream Salad Dressing Half a pint of sour cream, four tablespoons fruit sugar, two tablespoons butter, one cup vinegar, one tablespoon mustard, one teaspoon salt. Put on stove and bring to a boil, then add three eggs, beaten light and add little by little. Boil gently until it thickens. Add a little pepper and cream when using. Salad Dressing