St. Lawrence Dressing

Ingredients

• 1/2 cup olive oil
• 8 olives, thinly sliced
• Juice 1/2 lemon
• 1/4 teaspoon salt
• Juice 1/4 orange
• 1/8 teaspoon mustard
• 1 teaspoon grated onion
• 1/4 teaspoon paprika
• 1 teaspoon chopped parsley
• 1 teaspoon Worcestershire Sauce

Method

1. 1

   Mix, chill, and shake until thickened.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 204. The excerpt below is the record exactly as published.

ST. LAWRENCE DRESSING ¥ cup olive oil 8 olives, thinly sliced Juice 44 lemon 34 teaspoon salt Juice 4% orange 1% teaspoon mustard 1 teaspoon grated onion _ 4 teaspoon paprika 1 teaspoon chopped parsley 1 teaspoon Worcestershire Sauce Mix, chill, and shake until thickened. THOUSAND ISLAND FRENCH DRESSING Y cup olive oil 1 teaspoon onion juice Juice 4% orange 1 tablespoon finely chopped parsley Juice 14 lemon 8 sliced stuffed olives 1 teaspoon salt 1 teaspoon Worcestershire Sauce 14 teaspoon paprika 14 teaspoon mustard Mix eineieuenes chill, and shake thoroughly. ~ MAYONNAISE Y% teaspoon mustard 1 egg yolk V teaspoon sugar 1 tablespoon vinegar VY teaspoon salt 34 cup olive oil, thoroughly Few grains cayenne chilled 1 tablespoon lemon juice Sift first 4 ingredients into a bowl, add egg yolk, mix thoroughly, and add vinegar, while stirring constantly. Beat in 3 teaspoons oil, a drop at a time. Add 1 teaspoon oil at a time until mixture thickens. When very thick, add lemon juice and remaining oil rapidly. Beat with silver fork, wire whisk, small wooden spoon, or egg beater as preferred. Mayonnaise should be stiff enough to hold its shape. It soon liquefies when added to meat or vegetables; therefore it should be added just before serving time. If dressing is to be kept for a few days, add at the last 1 teaspoon hot water. Add mashed yolk of a hard- cooked egg to dry ingredients, if desired. In making variations, use home-made or commercial mayonnaise. Carlton Salad Dressing. Add 2 tablespoons Tomato Purée (p. 191), or undiluted canned tomato soup, 4% tablespoon lemon juice, 144 teaspoons powdered sugar, 44 teaspoon Worcestershire Sauce, 44 teaspoon A 1 Sauce. SALAD DRESSINGS 491 Chinese Dressing. Add 14 cup chopped almonds, 4 cup currant jelly, and 4% cup heavy cream, whipped. Chutney Mayonnaise. Add 1% tablespoons chutney and stir until thoroughly blended. . Cream Mayonnaise. Add 14 cup heavy cream, sweet or sour, beaten until stiff. Green Mayonnaise. Color with spinach juice or vegetable coloring, or pound )4 cup watercress and 4 cup parsley in mortar, squeeze through cheesecloth, and use to color Mayonnaise. Mayonnaise a la Connelly. Add 1% cup cold, boiled rice. Mayonnaise Piquante. Add 2 tablespoons, each, olives and pickles, finely chopped. : Ravigote Mayonnaise. Pound in mortar 2 tablespoons cooked spinach, 1 tablespoon capers, 3 anchovies, 14 cup parsley, and 1 cup watercress. Squeeze through cheesecloth and add to Mayonnaise. Red Mayonnaise. Color with tomato juice, tomato catsup, Tomato Purée, vegetable coloring, or lobster coral forced through fine sieve. Russian Dressing I. To 1% cup Mayonnaise, add 14 cup Chili Sauce, drained from liquor, 14 cup India Relish, and 4% tea- spoon powdered sugar. Russian Dressing II. To 14 cup Mayonnaise, add 14 cup Chili Sauce, 1 tablespoon celery, cut in small pieces, 1 tablespoon pimiento, cut in small pieces, 1 tablespoon green pepper, cut in small pieces. Thousand Island Dressing. To Russian Dressing I or II, . add 14 cup cream beaten until stiff. Serve immediately. QUICK MAYONNAISE 1% teaspoon salt 1 tablespoon vinegar Y{ teaspoon mustard ~ 1 tablespoon lemon juice Few grains cayenne 1 egg 1% cups olive oil Mix dry ingredients, add vinegar and egg. Beat with egg beater, add 14 cup oil, and beat until dressing begins to thicken. Add 1% cup oil, beat as before. Add remaining oil, 44 cup at a time. Beat until thick. Thin with lemon juice. 492 THE BOSTON COOKING-SCHOOL COOK BOOK NEVER FAIL MAYONNAISE 2 egg yolks, slightly beaten 1% teaspoon salt 1 tablespoon vinegar 1% teaspoon sugar 11% tablespoons cold water Few grains cayenne 1% teaspoon mustard 1 to 114 cups olive oil Mix dry ingredients. Add to egg yolks. Add water. Beat in oil, drop by drop, until thick. Add vinegar, then oil, 44 cup at a time, until of desired thickness. POTATO MAYONNAISE Very small baked potato 1 teaspoon powdered sugar 1 teaspoon mustard 2 tablespoons vinegar 1 teaspoon salt 34 cup olive oil Remove potato from skin and mash. Add mustard, salt, and powdered sugar; add 1 tablespoon vinegar and rub mixture through fine sieve. Add, slowly, oil and remaining vinegar. HARVARD SALAD DRESSING 4 hard-cooked eggs 1% teaspoon mustard 4 tablespoons olive oil 1% teaspoon salt 4 tablespoons vinegar Few grains cayenne Y% tablespoon sugar 1 egg white, beaten stiff Force yolks of hard-cooked eggs through strainer, then work until smooth. Add sugar, mustard, salt, and cayenne, and when well blended, add gradually oil and vinegar, stirring and beating until thoroughly mixed. Cut and fold in egg white. ASTORIA SALAD DRESSING Yq cup Mayonnaise Y tablespoon finely chopped Y4 cup French Dressing (p. 486) green pepper 2 tablespoons tomato catsup 3 drops Tabasco Sauce Add French Dressing slowly to Mayonnaise, stirring constantly ; then add remaining ingredients. SALAD DRESSINGS 493 ROQUEFORT CHEESE DRESSING 2 tablespoons Mayonnaise 2 tablespoons Roquefort cheese, French Dressing (p. 486) broken in small pieces 1% teaspoon Worcestershire Sauce Mix Mayonnaise and cheese and add French Dressing very slowly; then add Worcestershire Sauce. Cream cheese or cream cheese with Roquefort flavor may be used in place of Roquefort. WHIPPED-CREAM DRESSINGS DENVER CREAM DRESSING 1 tablespoon mustard 2 tablespoons lemon juice 1 teaspoon salt 1 cup whipping cream Mix mustard and salt. Add lemon juice and 2 tablespoons cream. Beat remaining cream until it begins to thicken, then beat in mixture slowly, continuing the beating until mixture is stiff enough to hold its shape. GERMAN CREAM DRESSING Y% cup whipping cream V4 teaspoon salt 3 tablespoons vinegar Few grains pepper Beat cream until stiff, using an egg beater. Add salt, pepper, and vinegar very slowly, continuing the beating. Horse-radish Cream Dressing. Fold in 2 tablespoons grated horse-radish root. COOKED DRESSINGS PLAIN COOKED DRESSING Y{ tablespoon salt 1 egg or 2 egg yolks, slightly 1 teaspoon mustard beaten eas 24 tablespoon sugar 2 tablespoons butter Few grains cayenne 34 cup milk 2 tablespoons flour Y4 cup vinegar Sift dry ingredients, add egg, butter, milk, and vinegar very slowly. Stir and cook over boiling water until mixture begins to 494 THE BOSTON COOKING-SCHOOL COOK BOOK thicken. Strain and cool. For a thinner dressing, use one egg yolk. Cream Dressing. Omit flour and butter. Use cream in place of milk. Cook cream with mixture or cook mixture without cream, chill, and fold in cream, beaten until thick but not stiff. WALTHAM or SOUR CREAM SALAD DRESSING 1 cup sour cream, 2 teaspoons salt 1 egg, slightly beaten 2 teaspoons sugar V4 cup vinegar 1 teaspoon mustard VY teaspoon pepper To cream add egg, vinegar, and dry ingredients, thoroughly mixed. Cook in double boiler, stirring constantly, until mixture begins to thicken. COOKED OLIVE OIL DRESSING 1% teaspoons mustard 2 tablespoons olive oil 1 teaspoon salt Vg cup vinegar diluted with 2 teaspoons powdered sugar cold water to make 44 cup Few grains cayenne 2 eggs, slightly beaten Mix dry ingredients, add egg and oil gradually, stirring con- stantly until thoroughly mixed. Add diluted vinegar. Cook over boiling water until mixture begins to thicken. Strain and cool. CHICKEN SALAD DRESSING Y cup rich chicken stock 1 teaspoon salt

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