Mayonnaise Dressing

Ingredients

• 1 teaspoon mustard
• 1 teaspoon salt
• 1 teaspoon melted butter
• 2 teaspoons flour
• 4 teaspoon sugar
• # cup heavy cream
• Yolks 2 eggs
• # tablespoon lemon juice
• $ tablespoon vinegar
• Few grains cayenne
• # cup olive oil

Method

1. 1

   Mix dry ingredients, add egg yolks, then gradually add oil while stirring.

2. 2

   Thin with vinegar and lemon juice as mixture thickens, alternating until all is used.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 18. The excerpt below is the record exactly as published.

Mayonnaise Dressing. MAYONNAISE DRESSING. 4 teaspoon mustard Yolks 2 eggs 4 teaspoon salt # tablespoon lemon juice Few grains cayenne $ tablespoon vinegar # cup olive oil Mix dry ingredients, add egg yolks and when well mixed, add oil gradually, at first drop by drop, stirring constantly. As mixture thickens, thin with vinegar and lemon juice. Add oil and vinegar or lemon juice al- ternately, until all is used, stirring constantly. STRAWBERRY SHORTCAKE. 2 cups flour 4 cup of butter 4 teaspoons baking powder 1 egg 1 tablespoon sugar $ cup milk 4 teaspoon salt Strawberries Whipped Cream Mix and sift flour, baking powder, sugar and salt and Family Dinners. 77 work in butter, using tips of fingers. Beat egg until very light and add milk; then combine the mixtures. Toss on a slightly floured board and divide in two parts. Pat, roll out, and bake in a hot oven in round layer cake pans. Split, remove soft part, and spread with butter. Sprinkle strawberries with sugar, place on back of range until warmed, crush slightly and put between and on top of shoricakes. Cover with whipped cream sweetened and flavored, and garnish with whole berries. 78 What to.Have for Dinner. MENU NO. XIX. Nothing lovelter can be found tn woman, than to study household good.—MILTOoON. BRoILeD Fish. Conk Suaw IN CasspaGe SHELL. StuFFeD HEARTS WITH VEGETABLES. PoTAToEs A LA GOLDENROD. ALMOND PuppINe. WHIPPED CREAM. ASSORTED FRUIT. Family Dinners. 79 BROILED FISH. Mackerel, bluefish, cod and haddock are split and broiled whole; removing head and tail, or not, as de- sired. Salmon, halibut and swordfish are cut in slices for broiling. Smelts are broiled whole without splitting. Clean and wipe fish as dry as possible, sprinkle with salt and pepper, and place in a well greased broiler. Whole fish should be broiled first on flesh side, then turned and broiled on skin side long enough to brown and crisp skin. Slices of fish should be turned often during broil- ing. Remove to hot serving dish, spread with softened butter, and garnish with parsley and lemon. COLE SLAW IN CABBAGE SHELL. Remove the outside leaves from a small, solid, white cabbage, and cut off stalk close to leaves. Cut out centre and with a sharp knife shred finely. Let stand one hour in cold water, drain, and wring in double cheese cloth. Moisten with dressing and refill cabbage shell. Arrange on a folded napkin and garnish with parsley. COLE SLAW DRESSING. 1 teaspoon mustard Few grains cayenne 1 teaspoon salt 1 teaspoon melted butter 2 teaspoons flour Yolk 1 egg 4 teaspoon sugar 3 cup hot vinegar $ cup heavy cream

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