Mayonnaise Dressing

Ingredients

• The yolks of two eggs
• a pinch of salt
• a pinch of pepper
• one teaspoon of sugar
• one-half teaspoon of mustard
• a small piece of butter
• three tablespoons of vinegar
• one-half cupful of cream

Method

1. 1

   Cream all well and add vinegar, then add cream.

2. 2

   Cook in double boiler until thick.

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 21. The excerpt below is the record exactly as published.

MAYONNAISE DRESSING The yolks of two eggs, a pinch each of salt and pepper, one teaspoon of sugar, one-half teaspoon of mustard, a small piece of butter. Cream all well and add three tablespoons of vinegar, and last one-half cupful of cream. Cook in double boiler until thick. BOILED SALAD DRESSING Two tablespoons butter, two eggs, whites and yolks beaten well, one-half cup of vinegar, two teaspoons of sugar, one teaspoon ground mustard, one-half cup of cream, two thirds teaspoon of salt, one-third teaspoon of pepper, one- half teaspoon of cornstarch. Put butter, sugar, mustard, eggs, salt and pepper in a double boiler and cook until it begins to thicken. Add vinegar. — MEMO — ( 33 ) Take a Kodak With You; Send Your Films to Us We have a splendid Plant, 25 Employees, 25 Years' Experi- ence. Films left at 10 A. M. ready at 5 P. M. A Special 4- Hour service if you want it. Roanoke Photo Finishing Company 105^2 West Campbell Ave. PIES "No soil upon earth is so dear to our eyes As the soil we first stirred in terrestrial pies." BROWN SUGAR PIES 4 eggs, 2 cups brown sugar, y2 cup butter, *4 cup sweet milk, 1 teaspoon vanilla. Do not beat eggs separately. Beat just enough to mix. —MRS. T. B. GRIGGS. PUMPKIN PIE 1 can pumpkin or like amount fresh, 3 tablespoons flour, iy2 cups sugar, 4 eggs, 1 quart milk, pinch ginger, pinch salt, 1 teaspoon cinnamon and 1 tea- spoon Sauer's vanilla. Pour mixture into pie dish lined with a rich pastry. —MRS. CHARLES E. WHIELDON. PINEAPPLE PIE One cup of grated pineapple, three cups of boiling water, four tablespoons of corn starch, four eggs beaten separately, four cups of sugar, four table- spoons of butter creamed with sugar, the rind and juice of two small lemons. Mix the corn starch with a little cold water and pour the boiling water on it. then stir in the pineapple and a part of the sugar and let it get cold before adding the other ingredients. Add the whites of eggs last and bake in a rich crust without a top crust. —MRS. J. C. GREENWOOD. CARAMEL PIES 4 eggs (leave out 3 whites), 2 cups brown sugar, 1 cup sweet milk, 4 tablespoonsful of flour, y2 cup of butter, cook until thick then spread on baked crusts. Use whites for meringue. Spread on top and brown. This makes 3 pies. —MRS. ASHBY SCOTT. LEMON PIE % cup sugar, % cups boiling water, 2 tablespoonsful cornstarch, y2 tablespoonful of butter, 2 egg yolks, 3 tablespoonsful of lemon juice, grated rind of one lemon. Mix cornstarch and sugar, add water, stiring constantly; cook 2 minutes. Add egg yolks, butter, lemon juice, and rind. Cover with meringue. —MRS. J. T. WOOD. ( 34 ) TRADE WITH JAMISON and Bank the Difference 56 Stores for Your Convenience A STORE IN EVERY NEIGHBORHOOD BUTTER SCOTCH PIE Yolks of 3 eggs beaten light with 2 tablespoonsful of flour, 2 cups milk, 1 cup brown sugar, butter size of an egg. Cook all together in double boiler until thick, add vanilla. Beat whites of eggs with 3 tablespoonsful of sugar for meringue and brown in oven. This makes 2 pies. — MISS MARY COOPER. CREAM PIE Yolks of 2 eggs, two teaspoons cornstarch, one-half cup sugar, one table- spoon fresh butter, one cup sweet cream, put on and let come to boil. Stir in other mixture after it has been well beaten. Bake a crust and fill mixture in. Beat whites of two eggs and use for meringue, brown in oven. —MRS. J. T. STRICKLAND. CITS PIES The yolks of seven eggs, two cups of sugar, two-thirds cup of butter, one cup of cream. Bake in pastry until well set. Cover with meringue made of the seven whites. Flavor with lemon or vanilla. This makes two pies. —MRS. J. T. STRICKLAND. JEFF DAVIS PIE Three eggs, one-half cup butter, one and one-kalf cups of sugar, one cup new milk, one tablespoonful of flour, one teaspoonful of vanilla, one-half teaspoonful of cinnamon and one teaspoonful each of allspice and cloves. —MRS. T. B. KEMPER. COCOANUT PIE One pint milk, four eggs, one and one-half cups of sugar, heaping table- spoon of flour, butter the size of an egg. Mix flour with sugar, and cocoanut and cook slowly in the pastry then add beaten whites and brown. —MRS. SAM HAIRSTON. CHOCOLATE PIE Melt one small cake of chocolate, four egg yolks, a good size piece of butter, two-thirds cup of flour mixed with two slight cups of sugar, two small cups of water, pinch of salt. Cook pastry and filling separate. This makes two pies. Cover with meringue. — MRS. SAM HAIRSTON. ( 35 ) D. H. Barger G. F. Holsinger T. P. Bell R. L. Morgan Pres. 1st V. P. 2nd V. P. Sec'y and Treas, VIRGINIA FARM BUREAU FEDERATION Roanoke, Virginia Member American Farm Bureau Federation LEMON PIE Mix one and two-thirds cups of sugar with two-thirds cups flour, grated rind and juice of two lemons, yolks of four eggs, pinch of salt

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