The Toronto Cook Book

One egg, one saltspoon of salt, one tablespoon sugar, one teaspoon mixed mustard, one dessertspoon of the best oil; beat all to a cream ; one pint of vinegar. Mayonnaise Dressing One teaspoon mustard, one teaspoon powdered sugar, half teaspoon salt, quarter saltspoon cayenne, yolks of two raw eggs, one pint of olive oil, two tablespoons vinegar, two tablespoons lettuce juice. Mix the four ingredients in a small bowl. Add the eggs. Stir well with a small wooden spoon. Add the oil, a few drops at a time, stirring until it thickens. If by chance you add too much oil, do not attempt to stir it all in at once, but take it up gradually. When the dressing is thick, thin it with a little lemon, then add oil and lemon alternately, and lastly the vinegar. When ready to serve, add half a cup of whipped cream, if you like. The cream makes it whiter and thinner. The oil should thicken the egg almost immediately, and the mixture should be thick enough to be taken up in a ball on the spoon before adding the vinegar. Should the egg not thicken quickly, and have a curdled appearance, half a teaspoon of the unbeaten white of egg or a few drops of vinegar will often restore the smooth consistency. Be careful not to use too much, as it will make the dressing thin. The dressing liquefies as soon as mixed with vegetables or meat; therefore it should be made stiff enough to keep in shape until used. Many prefer to use an egg-beater, others succeed best with a fork. The mixture soon becomes too hard to use an egg-beater to advantage. Lobster coral, dried and pounded to a powder will give a mayonnaise a bright red color. Spinach green, green peas mashed, or chopped parsley will color it green. Never mix the mayonnaise dressing with the meat or fish until ready to serve, and then only part of it, and spread the remainder over the top. The addition of chopped olives, pickles, parsley, capers and onions to the mayonnaise makes a very delicious dressing. The Toronto Cook Book French Dressing Three tablespoons butter, two of flour, one cup of milk. Cook this until thick, then set aside to cool. Beat three eggs, six teaspoons mustard, one large cup vinegar, three-quarters cup brown sugar, one teaspoon salt, one small teaspoon red pepper. Stir all together, then mix with the above mixture and boil till thick as custard. Boiled Dressing Yolks of three eggs beaten, one teaspoon mustard, two teaspoons salt, quarter saltspoon cayenne, two tablespoons sugar, two tablespoons melted butter or oil, one cup cream or milk, half-cup hot vinegar, whites of three eggs, beaten stiff. Cook in 'double boiler until thick like soft custard. Stir well. This will keep for couple of weeks if set in cool place, and is excellent for lettuce, celery, asparagus, string beans, and cauliflower. SOUPS AND BROTHS Remarks on Soup