Mayonnaise

Ingredients

• the yolk of an egg
• half a saltspoonful of mustard
• half a saltspoonful of pepper
• a saltspoonful of salt
• the juice of a lemon
• about three-quarters of a cupful of oil
• a tablespoonful of vinegar

Method

1. 1

   Mix egg yolk with mustard, pepper, salt, and lemon juice.

2. 2

   Gradually add oil, stirring until thick, then add vinegar and more oil.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 23. The excerpt below is the record exactly as published.

MAYONNAISE properly pre- pared can be adapted to innumer- able uses, and is easily made. Mix with the yolk of an egg half a saltspoon- ful each of mustard and pepper, a salt- spoonful of salt, and the juice of a lemon, stirring lightly. Begin by adding oil, two or three drops at a time, increas- ing the quantity as the dressing thickens until about three-quarters of a cupful has been used, stirring steadily. Then put in a tablespoonful of vinegar and when that is well blended stir in a quarter of a cupful of oil. Oil, egg, and utensils should be chilled before beginning the mixing. MAY 7TH ''They are up already and call for eggs and but- ter." — ^Shakespeare ("Heniy IV."). THOUGH the good English Shakespeare did not describe the morning eggs as cooked "sur le plat," he may very well have meant to in- dicate that excellent dish which is pre- 82 pared by breaking the requisite number of eggs on a plate warmed in the oven, and well buttered, being careful not to let the eggs touch each other. Season each tgg with salt and pepper and put a bit of butter on each. A little minced parsley sprinkled over them is an im- provement. MAY 8th ''A cheap, but wholesome salad from the brook.'' —Beaumont and Fletcher. WATER-CRESS is a very wel- come spring salad, too often condemned to appear only as a garnish. It is excellent served with a French dressing, or for breakfast, eaten simply with salt. MAYgxH "I'd give a hundred po\mds for a mutton chop." — Charles Reade ("It Is Never Too Late To Mend")* THE heavy "English" chops as they are called, are cut from the loin, and should weigh, when trimmed, about a pound each. They should be broiled over an even fire, for about ten minutes, turning often. A piece of the kidney is often broiled and 83 served with the chop ; also a spoonful of maitre d'hotel butter, made by beating into a quarter of a cup of butter a tea- spoonful of salt, a saltspoonful of pepper, and a tablespoonful each of lemon- juice and chopped parsley. MAY lOTH 'TU be with you in the squeezing of a lemoQ.'' -^OoLDsmTH ("She Stoops to Conquer")* SOAK a package of gelatine in a cup of cold water until it is all ab- sorbed. Strain the juice of one orange and three lemons, in which the grated peel of one lemon has been soaked for an hour, upon three cupfuls of sugar. Put into a bowl with the soaked gela- tine and pour over all a quart of boiling water. Stir for a moment or two, then strain through a bag of cheese-cloth of double thickness. MAY I ITH '''Are there any tea-cakes?' asked the young mistress." — Charlotte Bronte ("Shirley"). CREAM a heaping tablespoonful of butter and a cupful of sugar and add two well beaten eggs, stirring briskly for a few moments. Then put 84 4 in a cupful of sweet milk. Mix with two cupfuls of sifted flour, three teaspoon- fuls of baking-powder and sift again. Stir into the cake mixture, and season with nutmeg and a little of the grated rind of a lemon. Bake in patty-pans and eat before the cakes are cold. MAY I2TH ''I wish you could ha' seen the shepherd walkin' into the ham and muffins." — Chakles Dickens ("Kckwick Papers"). TO serve with mufiins, cut thin slices of cold boiled ham, season highly with paprika, mustard, and lemon juice and broil two minutes. Half a glass of currant jelly heated up with a teaspoonf ul of butter and a little chopped cold ham stirred into it makes an excel- lent gravy for those who like sweet sauces with meats. MAY 13TH "This half of a curd-white smooth cheese-ball." — ^Robert Browning ("The Englishman in Italy"). ADD to a cream cheese half a cup- ful of chopped walnuts; work them well together, adding, if necessary, a spoonful of cream or milk. 8s With butter paddles make into balls the size of an English walnut. Pass with the salad. MAY 14TH "A despatcher for the preparation of lobster and coffee, and an apparatus for tne cooking of toast and mutton chops." — ^Anthony Trollope ("The War- den"). ONE of the simplest and quickest chafing-dish preparations is made by heating in the pan, but not browning, a piece of butter the size of a large tgg ; when very hot add the meat from two medium-sized or three small lobsters, cut in rather small pieces ; toss with a fork while cooking and add a good saltspoonful of salt

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