Mayonnaise Salad Dressing

Ingredients

• Beat an egg yolk until it is light
• 1 tablespoon of lemon juice or vinegar
• 1/2 teaspoon of salt
• 1/2 teaspoon of mustard
• 1/2 teaspoon of paprika
• 1/2 cup of olive or salad oil

Method

1. 1

   Beat the yolk, add lemon juice or vinegar, salt, mustard, and paprika.

2. 2

   Gradually add oil while beating constantly.

3. 3

   Optionally fold in a stiffly beaten egg white before serving.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 105. The excerpt below is the record exactly as published.

Mayonnaise Salad Dressing Beat an ^^^ yolk until it is light, add 1 tablespoon of lemon juice or vinegar, % teaspoon each of salt, mustard and paprika. Measure % cup of olive or salad oil and add a tablespoon at a time, beating constantly with a Dover ^^^ beater. To increase the quantity a stiffly beaten ^^^ white may be folded into the dressing just before it is served. Any salad recipe calling for mayonnaise may be served with cooked salad dressing instead, if desired. Tartar Sauce Add 1 tablespoon each of chopped pimiento, chopped sweet pickle and chili Sauce or catsup to mayonnaise. French Dressing Measure 2 tablespoons of powdered sugar or com sirup, ^/4 teaspoon of salt and ^ teaspoon of paprika into a bowl. Add 2 tablespoons of vinegar and stir or beat until thoroughly mixed. Then add 4 tablespoons of olive or salad oil and, if desired, 1 tablespoon of Worcestershire sauce. Mix thoroughly by stirring or beating. French dressing should always be prepared just before it is served. Cheese Dressing Add 2 tablespoons of Roquefort, or grated dairy cheese, to French dressing. DEL MONTE Canned Apricqts The apricot is said to have originated in Armenia. Today it is grown to a greater extent in California than anywhere else in the world, but even here only certain favored districts produce apricots of the high quality packed under the DEL MONTE Brand. DEL MONTE Apricots are the choicest fruit of Cali- fornia's finest orchards brought to you with all their exquisite tree-ripened flavor. Packed in three sizes of tins. No. 1 tall. No. 2 and No. 2%. Size of can referred to in the following recipes is the No. IV2.. Apricot Suggestions and Recipes Serve DEL MONTE Canned Apricots as a breakfast fruit with bacon and eggs. To extend the mayonnaise for lettuce sandwiches, add apricots pressed through a strainer. Serve apricots, sliced, on buckwheat cakes to conserve sugar and add health to the winter menu. Get the old people in the family into the habit of eating a dish of apricots for breakfast to keep their digestive tracts in good order. Try apricots and sliced pimientos on lettuce with French dressing for a fruit salad. Serve apricots with the luncheon souffle in place of salad. The nutritive value is almost as great and they combine equally well with meat or cheese. Stir 2 tablespoons of pulp from canned apricots into a glass of milk for a nourishing and sustaining drink. Pulp from canned apricots added to a baked or steamed custard will make it more nourishing for the children. Press apricots through a strainer and freeze for an easy hot weather dessert. Freeze the junket and serve with apricots. Apricot jelly made with the sirup from canned apricots and gelatin with no additional sweetening, served on lettuce with mayonnaise, makes an attractive and delicious salad. Serve breakfast sausages on halves of apricots. They add a distinctive flavor to the sausages, and are surprisingly good. A few apricots cut in pieces and added to the stuffing for fowls give an unusual and delicious flavor. 6A The Conservation Foods of Flavor Becausa of their tart flavor, apricots may be served with game in place of a jelly or sauce. Try the pulp from canned apricots in place of apple sauce in your next conservation cake. Mix equal parts of catsup and pulp from canned apricots for sauce for a fish cocktail. Slice some apricots into the next aspic with the meat. They will impart a delicate tart taste. Put pulp from canned apricots in your rolled pancakes and serve with hot sirup from the apricots instead of sugar. Baste baked bananas with the sirup from canned apricots for added flavor and to conserve sugar. Delicious and nourishing sandwiches may be made by spreading brown bread with cottage or cream cheese to which enough pulp from canned apricots has been added to make it spread easily. As a filling for tarts, use equal parts of chopped apricots and chopped raisins. With chicken or rabbit, apricots may be served instead of jelly. Or, add V2 cup of finely chopped walnuts to a dish of pulp from canned apricots to make a conserve. Stew the juice and grated rind of an orange, a little vinegar, spices, and a few apricots, to make a delicious relish for serving with fish. BAKED APRICOT PUDDING — Mix % cup (% can) of DEL MONTE Canned Apricots, sliced, with twice as much soft crumbs. Pour into a greased baking dish, sprinkle with brown sugar, dot with butter substitute, pour over ^ cup of sirup from the apricots and % cup of boiling water, bake 35 minutes, and serve plain or with hot sirup from the apricots. APRICOT BREAD PUDDING— Soak 1^ cups of stale bread crumbs and % cup of coconut in 1^4 cups of hot milk. Add V2 teaspoon of salt,

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