Mayonnaise Dressing

Ingredients

• one pint salad oil
• yolks of two eggs
• one teaspoon mustard
• one teaspoon salt
• vinegar enough to make as thin as heavy cream
• a teaspoon of powdered sugar

Method

1. 1

   Beat yolks with mustard, add oil slowly while beating hard.

2. 2

   Then add salt, vinegar, and powdered sugar.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 94. The excerpt below is the record exactly as published.

mayonnaise dressing, placing same in red pepper shell ; place a good size floweret of the cauliflower in center of top of pep- per, edging it with parsley leaves and place a teaspoon of mayonnaise dressing in center of cauliflower. CAULIFLOWER SALAD. Soak the cauliflower in salted water an hour; cook in boiling salted water until tender; drain and clull, then sprinkle with French dressing and set aside for half an hour. Sever the flowerets partly from the stalk, but so as not to change their relative positions, and place on a serving-dish; put heart leaves of let- tuce between the flowerets and about the base of the vegetable; pour a cup of mayonnaise dressing over the whole, and sprinkle with pimentos or fine-chopped SALADS. 219 parsley. In servings separate the flowerets with a sharp knife. CORN SALAD. The possibilities of green com as a salad do not seem to be known to many housekeepers, but properly prepared nothing is more palatable. The com should first be boiled until well done and then cut from the cob with a sharp knife and allowed to cool. When thomghly cold mix with sliced cucumbers, string beans, finely sliced young onions and asparagus tips. Mix thoroughly with a French dressing and put into a bowl lined witji lettuce leaves. Corn and ap- ples mixed together make a delicious salad, and the cold com alone with lettuce hearts is very appetizing served with a mayonnaise. A succotash salad of com and beans with a French dressing made with Tarragon vinegar makes a fine relish for a summer meal. SWEETBREAD SALAD. Mrs. Charles C. Thomas. Soak one pair of sweetbreads in cold water for twen- ty minutes, then boil in salted water for twenty min- utes. Cool and cut in slices, mix with one cup of cel- ery, cut in small pieces, cover with French dressing, and chill for one-half hour. Serve with lettuce and one cup of mayonnaise dressing. OREEN-AND-WHITE SALAD. Janet McKenzie Hill, Boston. Cut cooked chicken or sweetbreads in half-inch cubes; remove the skin and seeds from white grapes, and cut each grape in halves; cut tender blanched cel- ery stalks in small pieces. Take equal portions of cel- ery and meat and half as much of seeded grapes. Mix 220 KIRMESS COOK BOOK. with French dressing; the meat should stand in the dressing an hour or more, when ready to serve. Serve in nests of lettuce. Dispose a little white mayonnaise or cream dressing on each nest. Garnish with halves of blanched pistachio nuts. CHICKEN SALAD FOB TWENTY PEOPLE. Mrs. F. W. Eveleth. Twelve pounds chicken^ cut in inch pieces. Half as much celery^ cut fine. Mix lightly with mayonnaise dressing and garnish with lettuce leaves. MAYONNAISE DRESSING. One pint salad oil, yolks of two eggs^ one teaspoon mustard^ one teaspoon salt^ vinegar enough to make as thin as heavy cream. Beat the yolks of eggs with mus- tard, add the oil slowly, beating hard, then add salt^ vinegar, and teaspoon powdered sugar

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