Cooked Dressing II

Ingredients

• Yolks, 3 eggs
• Paprika, 1 teaspoon
• Sugar, 1 cup
• Salt, 1 teaspoon
• Mustard, 1 teaspoon
• Vinegar, 1 cup
• Whipped cream

Method

1. 1

   Beat eggs slightly and add to them the other ingredients in the order given.

2. 2

   Cook the mixture in a double boiler, stirring constantly until it is smooth and thick.

Nutrition per serving

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 63. The excerpt below is the record exactly as published.

Taprika, 1 teaspoon, if desired. Salt, li teaspoon. Powdered sugar, * teaspoon, if desired Dash cayenne pepper. Place a small funnel in the neck of a good-sized glass bottle, preferably one with a ground-glass stopper. Add first the dry ingredients, next the vinegar, and finally the oil. Remove tlie funnel, cork the bottle, and shake vigorously until the dressing is well thickened. Pour off what is wanted, recork the bottle, and set away in a cold place. Shake well each time before using. A glass pre- serve jar may be used. VARIATTOXS. 1. For fruit salads omit musuird, use .sugar, and substitute lemon, orange, or grapefruit juice for vinegar. 2. Vinaigrette dressing (for green salads). — To i cup French dressing add 1 teaspoonful each finely chopped parsley and capers and 1 teaspoonful of grated onion, additional salt, and pepi»er or tobasco sauce. The yolk of a hard-cooked egg may be added, in which case use 2 tablespoonfids less oil, and 1 tablespoouful more vinegar. 3. Roquefort dressing. — To I cup of French dressing add 1 teaspoonful finely crumbled Roquefort cheese, and season more highly with salt and vinegar, if desired. SOUR CREAM DKKSSIXG. Thick sour cream (not old enough to be bitter), 1 cup. Vinegar, 3 tablespoons, or juice i lemon, and 2 teaspoons vinegar. Sugar, 1 teaspoon. Dash of cayenne pepper, or i teaspoon pain-ika. Salt, 1 teasi)oon. • SWEET CKEAil UKESSIXG. Heavy cream, i cup. Cayenne pepper, or J teaspoon pap- Vinegar, 3 tablespoons. rika. Salt, i teaspoon. Beat cream with Dover beater until stiff; add seasonings. Adil vinegar slowly, continuing to beat. 100 USE AND PREPARATION OF FOOD. Qt'ICK MAYONNAISE DRESSING. Oil, 1 cup. Powdered sugar, § teaspoon, If de- Yolk of 1 egg. sired. Vinegar, 2 tablespoons, or lemon juice. INIustard, § teaspoon. Few grains cayenne. Salt, g teaspoon. If onion flavor is desired, rub the bowl with a freshly cut onion or a clove of garlic. Put in the seasonings, mix well, mix them with the entix'e amount of acid, then add the yolk, and beat well. Now add the oil, at first by table- spoonfuls, beating after each addition. Presently the oil may be added in larger quantities. When all has been used, add any further necessary season- ings and beat thoroughly. Cover the bowl with an earthen dish and keep in a cool place until it is needed. By adding the acid before the oil the egg is partially curdled or thickened, and the oil may be added more rapidly than l)y the other method, CORNSTAKCH-PASTE BINDING FOR MAYONNAISE DRESSING. Mayonnaise may be prevented from separating, and the quanty may be in- creased without materially altering the flavor by stirring into it after it is mixed about J of its bulk of hot corhiistarch paste, made in the following pro- portions : 2 tablespoons cornstarch. i cup vinegai'. 'i cup boiling water. Mix the two tablespoons cornstarch smoothly with the I cup vinegar in an enamel saucepan ; add J cup boiling water, and simmer gently five minutes. Cool very sliglitly and beat the desired quantity into the mayonnaise, which will become thicker and ligh^r in color. Chill the mass before using. This starch paste binding is particularly desirable to use when cotton-seed, corn, or peanut oil is being used in place of olive oil. VARIATIONS OF MAY'ONNAISE DRESSINGS. 1. Softened butter or thick, slightly soured cream may be used in place of part of the oil. 2. Mayonnaise piquante, for meat, fish, or shellfish salads. — To 1 cupful of mayonnaise add 2 tablespoonfuls eacli olives and pickles finely chopped. 3. IMayonnaise tartare or sauce tartare: For fish and shellfish salads, and for fried fish, scallops, and soft-shell crabs. Same as mayonnaise piquante, plus onion juice or finely chopiied Spanish onion. POTATO MAYONNAISE. The inside of a small baked potato may be used in place of egg yolk. Re- move and mash it and add— Mustard, 1 teaspoon. Vinegar, 1 tablespoon. Salt, 1 teaspoon. Powdered sugar, 1 teaspoon, if de- Dash of cayenne pepper. sired. Force the mixture through a fine sieve. Add 1 tablespoonful vinegar and s cup oil by tablespoonfuls, as in standard mayonnaise. USE AND PREPAEATIOX OF FOOD. 101 COOKED DRESSING I, Milk, 11 cups. Melted butter, 3 tablespoons. 2 eggs, slightly beaten. Flour, 1^ tablespoons. Sugar, 4 tablespoons. Salt, 2 teaspoons. Mustard, 2^ teaspoons. Cayenne pepper. Vinegar, i cup. Mix the ingredients and blend with iheni I cupful of milk. Heat the re- n)ainder of the milk to boiling, add the butter, thicken with the first mixture, and boil for two minutes. Cool slightly, add the vinegar gradually, and pour this hot liquid cautiously over the slightly beaten egg, stirring constantly. Cook the whole over hot water until it thickens. Cool immediately in order to prevent curdling and pour into a scalded glass jar. This rule makes more than a pint of rather mild dressing, which will keep for a long time in a cold place. No whipped cream need be added to this dressing. COOKED DRESSING II. Yolks, 3 eggs. Paprika, i teaspoon. Sugar, i cup. Salt, i teaspoon. Mustard, 1 teaspoon. Vinegar, 1 cup. Whiiiped cream. Beat eggs slightly and add to them the other ingredients in the order given. Cook the mixture in a double boiler, stirring it constantly until it is smooth and thick. This dressing will keep a long time in a cold place. When ready to use, mix with equal parts of whipped cream

Cook this with the app: pantry check, scaling, and the assistant.