Sweet Cream Dressing

Ingredients

• Heavy cream, 1 cup
• Cayenne pepper, or 1 teaspoon paprika
• Vinegar, 3 tablespoons
• Salt, 1 teaspoon

Method

1. 1

   Beat cream with a Dover beater until stiff; add seasonings.

2. 2

   Add vinegar slowly, continuing to beat.

Nutrition per serving

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 63. The excerpt below is the record exactly as published.

Vinegar, 3 tablespoons, or juice i lemon, and 2 teaspoons vinegar. Sugar, 1 teaspoon. Dash of cayenne pepper, or i teaspoon pain-ika. Salt, 1 teasi)oon. • SWEET CKEAil UKESSIXG. Heavy cream, i cup. Cayenne pepper, or J teaspoon pap- Vinegar, 3 tablespoons. rika. Salt, i teaspoon. Beat cream with Dover beater until stiff; add seasonings. Adil vinegar slowly, continuing to beat. 100 USE AND PREPARATION OF FOOD. Qt'ICK MAYONNAISE DRESSING. Oil, 1 cup. Powdered sugar, § teaspoon, If de- Yolk of 1 egg. sired. Vinegar, 2 tablespoons, or lemon juice. INIustard, § teaspoon. Few grains cayenne. Salt, g teaspoon. If onion flavor is desired, rub the bowl with a freshly cut onion or a clove of garlic. Put in the seasonings, mix well, mix them with the entix'e amount of acid, then add the yolk, and beat well. Now add the oil, at first by table- spoonfuls, beating after each addition. Presently the oil may be added in larger quantities. When all has been used, add any further necessary season- ings and beat thoroughly. Cover the bowl with an earthen dish and keep in a cool place until it is needed. By adding the acid before the oil the egg is partially curdled or thickened, and the oil may be added more rapidly than l)y the other method, CORNSTAKCH-PASTE BINDING FOR MAYONNAISE DRESSING. Mayonnaise may be prevented from separating, and the quanty may be in- creased without materially altering the flavor by stirring into it after it is mixed about J of its bulk of hot corhiistarch paste, made in the following pro- portions : 2 tablespoons cornstarch. i cup vinegai'. 'i cup boiling water. Mix the two tablespoons cornstarch smoothly with the I cup vinegar in an enamel saucepan ; add J cup boiling water, and simmer gently five minutes. Cool very sliglitly and beat the desired quantity into the mayonnaise, which will become thicker and ligh^r in color. Chill the mass before using. This starch paste binding is particularly desirable to use when cotton-seed, corn, or peanut oil is being used in place of olive oil. VARIATIONS OF MAY'ONNAISE DRESSINGS. 1. Softened butter or thick, slightly soured cream may be used in place of part of the oil. 2. Mayonnaise piquante, for meat, fish, or shellfish salads. — To 1 cupful of mayonnaise add 2 tablespoonfuls eacli olives and pickles finely chopped. 3. IMayonnaise tartare or sauce tartare: For fish and shellfish salads, and for fried fish, scallops, and soft-shell crabs. Same as mayonnaise piquante, plus onion juice or finely chopiied Spanish onion. POTATO MAYONNAISE. The inside of a small baked potato may be used in place of egg yolk. Re- move and mash it and add— Mustard, 1 teaspoon. Vinegar, 1 tablespoon. Salt, 1 teaspoon

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