Cream Dressing

Ingredients

• 1 cup cream
• 1 tablespoon flour
• 3 tablespoons vinegar
• 2 tablespoons butter
• 1/2 teaspoon powdered sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon mustard
• whites of 2 eggs

Method

1. 1

   Cook in a double boiler, stirring constantly, and add whipped egg whites just before taking from fire.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 71. The excerpt below is the record exactly as published.

2 tablespoons butter; add 2 tablespoons fresh grated horse- radish, 1 tablespoon very thick cream. Viz tea- spoon lemon juice. Keep very cold. Mint Sauce. — 1 cup chopped green mint leaves. Viz cup vinegar, V4 cup powdered sugar. Mix 1 hour before serving. ¥ Salads and Cheese MAYONNAI 'E. — Have dishes and in- gredient. very cold. If summer, set dish in pan of pounded ice. In soup- plate or shallow bowl put yolk 1 raw egg, add U teaspoon salt and dash cayenne, a few drops of Tobasco and a teaspoon Worcestershire sauce, stir with fork till very thick. Add few drops olive oil and stir; add more oil, few drops at a time, until mixture balls on fork. Thin with few drops lemon juice or vinegar, then add more oil. Alternate in this way un- til 1 cup olive oil is used and dressing is thick and glossy, like a jelly. About 3 tablespoons lemon juice or 2 of vinegar will be needed, ac- cording to its acidity. Always stir in the same directum. Keep covered and on ice until needed. French Dressing. — Mix Vi teaspoon salt, dash white pepper, and 3 tablespoons olive oil. Stir for few minutes, then gradually add 1 ta- blespoon vinegar, stirring rapidly until mix- ture is slightly thickened and vinegar cannot be noticed. Mixture will separate after about 20 minutes. Boiled Dressing. — 3 beaten eggs, 1 cup rich milk, % teaspoon dry mustard, 2 teaspoons salt, 2 dashes cayenne, 2 tablespoons olive oil or melted butter, V<z cup vinegar. Cook in double boiler till thick as custard. Strain and keep in cold place. Cream Dressing. — 1 cup cream, 1 tablespoon flour, 3 tablespoons vinegar, 2 tablespoons but- ter, V<z teaspoon powdered sugar, 1 teaspoon salt, Vi teaspoon peppier, % teaspoon mustard, whites 2 eggs. Cook in double boiler, stirring constantly, and adding whipped whites just be- fore taking from fire. Celery Saiad. — 2 bunchescelery,! tablespoon salad oU, 4 tablespoons vinegar, 1 small tea- spoon fine sugar, pepper and salt to taste. Wash and scrape celery; lay in ice-cold water until dinner-time. Then cut into inch lengths, add above seasoning. Stir well together with fork and serve in salad-bowl. Chicken Salad. — Cut cold roast or boiled chicken in small dice, add Va as much blanched celery cut fine, season with salt and pepper. Mix with French dressing and set away for an hour or more. Just before serving stir in some mayonnaise slightly thinned with lemon juice or French dressing, arrange on lettuce leaves and cover with thick mayonnaise. Lobster Salad. — Tear the meat of lobster into shreds with two forks, and let it get cold. Mix with blanched celery cut in small pieces — V4 celery, % lobster. Mix with mayonnaise. Make cups of small blanched leaves of lettuce, fill with salad, garnish with mayonnaise, capers, and lobster coral. Keep on ice until served. Salmon Salad. — Remove bones and skin from can salmon. Drain off liquid. Mix with French dressing or thin mayonnaise ; set aside for a while. Finish same as lobster salad. Other fish salads may be prepared in same manner. Tomato Salad. — Pare with sharp knife. Slice and lay in salad-bowl. Make dressing as follows : Work up saltspoon each of salt, pep- per, and fresh made mustard with 2 table- spoons of salad oil, adding only a few drops at a time, and, when thoroughly mixed, whip in with an egg, beaten, 4 tablespoons vinegar; toss up with fork. Cucumber and Onion Salad. — Pare cucum- bers and lay in ice-water 1 hour ; do same with onions in another bowl. Then slice them in proportion of 1 onion to 3 large cucumbers; arrange in salad-bowl, and season with vine- gar, pepper, and salt. Potato Salad. — Make Viz amount of boiled dressing given; when cold, thin with vinegar or lemon juice, and add 2 tablespoons onion juice. Pour over diced boiled potatoes while hot. When cold serve with watercress or field salad, garnishing with diced pickled beets and sliced hard boiled egg. Potato and Egg Salad. — Hard boil 3 eggs 30 minutes; shell and cut fine with silver knife. Boil 3 or 4 potatoes. Dice while hot, mix with cut eggs and add French dressing. Let stand till cold. Serve on bed of water- cress with more French dressing or boiled dressing thinned with vinegar. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRY COOK 39 Cold Slaw. — Prepare Mj quantity boiled dressing. While hot pour over 1 quart shaved cabbage, cover closely; set away till cold. Red cabbage may also be used. Cheese Straws. — Roll out pie crust, 5, very thin. Sprinkle with grated sharp cheese and a dust of cayenne, fold in three, roll out, and dust a second time with cheese. Fold, roll out quite thin, cut in fine strips or straws with jagging-iron, lay on flat pans and bake in very moderate oven. Welsh Rarebit. — Select richest and best American cheese, the milder the better, as melting brings out strength. To make 5 rare- bits, take 1 pound cheese, grate and put in tin or porcelain-lined saucepan; add ale (old is best) enough to thin the cheese sufficiently, say about a wine-glass to each rarebit. Place over fire, stir until it is melted. Have slice of toast ready for each rarebit (crusts trimmed) ; put a slice on each plate, and pour cheese enough over each piece to cover it. Serve while hot. ¥ Eggs SOFT AND HARD BOILED EGOS.— For soft boiled drop into boiling water and boil 3 to 3 til minutes. A better way is to have water boiling in a saucepan. Take from fire, add eggs quickly, cover, and let stand off fire away from drafts from 8 to 10 minutes, according to freshness of eggs. Hard boiled eggs should be simmered at least 20 minutes. This gives mealy yolks, which digest more readily than sodden ones. Poached Eggs. — Toast small slice of bread for each egg; trim and lay on hot platter. Have frying-pan partly filled with salted water. When simmering, carefully break in 1 egg at a time. Baste with the water until white is firm, take up with skimmer, trim edge of white and slip on toast. Scrambled Eggs. — Beat together 4 eggs, ^ cup cream or rich mUk, teaspoon salt, 14 teaspoon pepper.

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