Mayonnaise Dressing

Ingredients

• The yolks of 2 well-beaten eggs
• 1 teaspoonful of sugar
• 1 teaspoonful of salt
• 1^ teaspoonful pepper
• 1}4 teaspoonfuls mustard
• 1 cupful vinegar
• a lump of butter the size of a pigeon's egg

Method

1. 1

   Beat egg yolks with sugar, salt, pepper, and mustard.

2. 2

   Heat vinegar with butter to boiling point.

3. 3

   While heating, beat egg whites to stiff froth.

4. 4

   Mix with yolk mixture, then add boiling vinegar gradually.

5. 5

   Cook for 2-3 minutes while stirring, then cool.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 58. The excerpt below is the record exactly as published.

mayonnaise dressing. When ready to serve, dry the celery and mix with the chicken; dust lightly with salt, white pepper or cayenne, then mix with it the mayon- naise. Serve on a cold dish garnished with white celery tips. One cup of white cream may be added to every 3^ pint of mayonnaise when ready to use it. It makes the dressing lighter, with less of the oily flavor. Celery Salad — Two heads of celery, 1 table- spoonful salad oil, % teacup vinegar, a tea- spoonful granulated sugar, pepper and salt to taste. Well wash the celery, removing any unsightly parts, lay in iced water until wanted; then cut into pieces about an inch in length. Season with remaining ingredients, mix well and serve in salad bowl. Red Cabbage Salad — One small red cabbage, 1 small dessertspoonful salt, ^4 pint vinegar, 1}^ dessertspoonfuls oil. a little cayenne pepper. Secure a nice fresh cabbage, remove the outer leaves and cut the cabbage into nice thin slices, then mix in the above ingredients and allow to stand for two days, when it will be fit for use. This salad will keep good for several days. Rev. Sidney Smith's Recipe for Salad Dressing. " Two boiled potatoes, strained through a kitchen sieve. Softness and smoothness to the salad give; Of mordant mustard take a single spoon — 124 White Ribbon Cook Book. Distrust the condiment that bites too soon, Yet deem it not, thou man of taste, a fault To add a double quantity of salt; Four times the spoon with oil of Lucca crown, And twice with vinegar procured from town; True taste requires it, and your poet begs The pounded yellow of two well boiled eggs. Let onions' atoms lurk within the bowl, And, scarce suspected, animate the whole; And, lastly, in the flavored compound toss A magic spoonful of anchovy sauce. Oh! great and glorious, and herbaceous treat, 'T would tempt the dying anchorite to eat; Back to the world he'd turn his weary soul, And plunge his fingers in the salad bowl." Boiled Salad Dressing* — Put 3^ pint of milk in a double boiler, and when it boils stir in 2 tablespoonfuls corn starch moistened with a little cold water. Stir until it boils and thickens, then add the yolks of 3 eggs, well beaten; stir a minute longer, take it from the fire and add a tablespoonful of butter, a teaspoonful of salt, and stir in by degrees 2 tablespoonfuls of vinegar. Stand it aside to get cold, and it is ready to use. French Dressing — Half teaspoonful salt, the same of pepper, mixed with 1 tablespoonful vinegar or lemon juice; add 3 tablespoonfuls oil; heat together briskly and pour over the salad; before putting on the different plates toss and turn the salad so that it may mix well. Mayonnaise Dressing— The yolks of 2 well- beaten eggs, 1 teaspoonful each of sugar and salt, 1^ teaspoonful pepper and 1}4 teaspoonfuls mustard; mix well. Heat to the boiling point 1 cupful vinegar and a lump of butter the size of a pigeon's egg; while this is heating beat to a stiff froth ^'^e whites of the 2 eggs and mix with Salads. 125 the other ingredients, beating well; then add the boiling vinegar, a few drops at a time. Set on the fire 2 or 3 minutes, stirring constantly; beat a few minutes after removing it from the fire, and set away to cool. PIGKIeES. gNAMELED kettles should always be used in preference to those of brass or copper, as the verdigris produced by the vinegar on these metals is extremely poisonous. For some pickles use cold vinegar, as in boil- ing most of the strength is lost by evaporation. For French beans, broccoli, cauliflower, gher- kins, etc., it is better to heat the vinegar, for which the following process is recommended: Put the vinegar and spice in a jar, cover it tightly, let it simmer on the back of the stove. Shake occasionally. Pickles should never be put into glazed jars, as salt and vinegar pene- trate the glaze and produce a poison. Glass or stone jars are preferable to any other; a small piece of alum in each jar will make the pickles firm and crisp. One table- spoonful of suga

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