Mayonnaise Dressing

Ingredients

• Yolks of 2 eggs
• % pint bottle olive oil
• juice of 1 lemon
• 2 saltspoons salt
• dash of cayenne pepper

Method

1. 1

   Have the ingredients cold.

2. 2

   Beat the yolks and lemon juice in a soup plate with a silver fork.

3. 3

   Add oil gradually, alternating with lemon juice, then cayenne pepper and remaining salt.

Nutrition per serving

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 13. The excerpt below is the record exactly as published.

mayonnaise dressing and bs garnish with celery tops. a % pint cut celery; 2 hard-bolted e o~ yo Stuffed Tomatoes (No. 1).—6 tomatoes; mayonnaise; % one celery ae cut very small, Choose firm, round, red tomatoes. Peel and remove the seed ana pulp. Mix pulp and celery with mayonnaise and refill the tomatoes. Serve on lettuce leaves with a spoonful of mayonnaise | on top of tomatoes. Celery and nuts without the pulp of the tomatoes may as be used as a filling. SALADS. Stuffed Tomatoes (No. 2).—Peel six large, smooth tomatoes, scrape out the inside, boil 4 eggs hard, chop fine, and mix with the inside add royal salad dressing, pepper, salt, and lemon juice . ? of tomatoes Fill each tomato with mixture, which will Serve on an open dish, dressed with lettuce. to the dressing to taste. stuff six. Tomato Salad.—Peel tomatoes, not too ripe, cut in slices and grate over them a fresh cucumber; season with salt, pepper, vinegar, a teaspoon of French mustard, 1 tablespoon of best salad oil, a finely minced onion and little celery salt. Tomato Aspic (No. 1)#@=1 quart can tomatoes; % box gelatine dissolved in 1 cup water or less; salt; pepper; onion juice. Strain tomatoes through a course sieve; season with salt, pepper and onion juice; add the dissolved gelatine and mold as desired. Tomato Aspic (No. 2).— 1 can tomatoes; 1 teaspoon celery seed; 1 teaspoon celery salt; 4% teaspoon pepper; juice of 1 lemon; 1 slice of lemon; 1 box gelatine soaked in 1% pint of water. Mix all together except gelatine and lemon juice; let come to a boil, then add gelatine; stir until dissolved, strain, add lemon juice and a few blanched almonds; mold in any shape desired. One-half proportion of cold veal and white chopped Veal Salad. cabbage or celery, with mayonnaise. ‘Fruit Salads and Dessert. | Plain Fruit Salad—Fo prepare. 2 plain fruit salad take one Cup of sugar, -one cup grapefruit pulp, two cups pineapple cut in cubes, two cups orange pulp, one pint bottle Marischino cherries, half a cup. English walnut meats and half a cup of lemon juice. Mix together well, and if served in sherbert glasses this will be sufficient for twelve persons. Boulevard Salad—T wo. cups of cel- ery cut in dice, two cups of apples and two of oranges cut in small pieces,three bananas sliced, and half a cup of wal- nut meats. Mix well together with a boiled mayonaise, which is made in the following manner: One tablespoonful mustard, one tablespoonful each of sugar, olive oil and flour and half a tablespoonful salt, to which add three, eggs well beaten, one cup milk or cream, and last of all three-quarters cup of vinegar. Mix well, cook in double ‘boiler and stir until it thickens, When coo] mix with salad and serve on crisp lettuce leaves. French Fruit Salad—-One cup of sugar, one pound seeded Malaga grapes, half a pineapple, eut in cubes, two oranges cut in small pleces, and ene tumbler sherry wine. If this 1s} used aS a dessert it may be ett with a boiled custard, which is made ‘by using one pint of milk, half a cup of sugar, three eggs and half a tea- spoonful extract of vanilla. Place milk) in a double boiler, beat up egss abet sugar and just as the milk is at the point of boiling add the eggs, sugar and vanilla. Remove frum fire and sy pen 4 | * 26 THE RALEIGH COOK BOOK. SALAD DRESSINGS. Salad Dressing Without Oil—' pint milk; yolks 3 eggs; butter size of walnut; 2 tablespoons of corn starch or flour; 2 tablespoons vinegar; 1 teaspoon salt; 1 saltspoon of black pepper. Put milk on to boil. Moisten starch with a little cold milk, add to hot milk, stir constantly until it thickens; then add yolks of the eggs well beaten; cook one minute, not longer. Take from fire and add salt, butter, pepper and vinegar. When cold it is ready to use. Very good. Salad Dressing with Yolks of Eggs.—Yolks of 3 eggs; level tea- spoon cornstarch; % teaspoon dry mustard; % of a cup of milk (sour is preferable); cayenne and salt to taste; 2 tablespoons of vinegar; butter the size of an egg (oil may be used if preferred). Rub thoroughly the yolks, mustard and cornstarch together, add the vinegar and stir, then the milk and stir again. Place on the fire and boil until thickened. Remove from fire and add butter. Salad Dressing with Yolks and Whites.—2 eggs; 2 teaspoons sugar; 1 teaspoon salt; 1 teaspoon mustard; 4 tablespoons vinegar; 1 tablespoon butter. Mix salt, sugar, mustard, vinegar, butter and beaten yolks of eggs, and cook until thick. Add whites of eggs well beaten, and remove at once from stove. To add 2 tablespoons of olive oil when used improves flavor. Salad Dressing.—2 eggs; 1 cup vinegar; butter half size of an egg; “2 cup cream if wished; 1 teaspoon mustard; 2 tablespoons sugar: little red pepper; salt to taste. Beat up eggs, add vinegar. Put into a porcelain pan over the firé and cook like a soft custard; now add mustard, sugar, pepper and butter (previously mixed with a little sugar). Salt to taste. Some think it improved by adding half cup of cream, whipped. Cream Dressing.—Yolks of 4 eggs; 1 teaspoon of mustard; 1 tea- Spoon of salt; 1 cup of cream; 2 dessertspoons of tarragon vinegar, or the juice of one small lemon. Add the dry ingredients to the yolks and beat till light; then add cream and beat again. Cook in double boiler till thick. When partly cool, add vinegar. Very nice used on equal quantities of apples, celery and almonds cut in dice. Mayonnaise Dressing.—Yolks of 2 eggs; % pint bottle olive oil; juice of 1 lemon; 2 saltspoons salt; dash of cayenne pepper

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