alternately flour (in which baking powder and salt have been sifted)
and milk; bake in hot oven 25 min; serve with lemon sauce.
CHOCOLATE COTTAGE PUDDING
Follow recipe for Cottage Pudding; add 1½ sq melted, unsweetened
chocolate, or ⅓ c cocoa mixed to smooth paste with hot water.
FRUIT COTTAGE PUDDING
Follow recipe for Cottage Pudding; add ¾ c berries or chopped fruit,
drained and mixed with a little flour.
BANANA PUDDING
1 c sugar, 1 c water, 2 tsp bp, 2 eggs, 1 heaping tbp butter,
flour to make a thin smooth batter.
Bake in 2 deep tins; then slice 3 bananas; place between with
sprinkling of sugar; serve warm with thin cream; ½ of recipe makes
enough for four.
BATTER PUDDING
2 c milk, 2 c flour, 4 eggs, salt, 1 large tsp bp.
Sift baking powder into flour; add salt, and if desired, a little
melted butter; then milk gradually, stirring carefully, and well-beaten
eggs (yolks and whites separately); this will bake in 50 min; if
pudding is boiled, make stiffer than for baking; if fruit is used it
must be very stiff; it should not stick to knife when served; serve
with rich sauce.
LEMON RICE PUDDING
Boil ½ c rice in 1 qt milk until soft; add while hot beaten egg yolks
of 3 eggs, 1 c sugar, grated rind 1 lemon, 1 tsp salt; if too thick add
little cold milk; turn into pudding dish; put stiffly beaten whites of
eggs to which you have added 1 tbp sugar and 1 tsp lemon juice on top;
place in oven and brown.
GRAPENUT INDIAN
Scald 1 qt milk and 3 tbp grapenut; let cool; add 2 well-beaten eggs,
pinch of salt, 3 tbp sugar; pour into baking dish; bake 1¼ hr in
moderate oven.
PEACH DAINTY
Put 6 canned or fresh peach halves (cut side up) in 6 dessert glasses;
chop fine 6 dried prunes with ¼ c nut meats; if canned peaches are
used, mix enough syrup from peaches to make soft paste; if not, make
a syrup by boiling ¼ c water with 1 tbp sugar and a few pieces of
peaches; fill hole in each peach halve with prune and nut mixture;
place another peach half on top (cut side down), making a whole peach;
this may be served with peach syrup and a sprinkle of chopped nuts on
top, or with whipped cream.
INDIAN PUDDING
¼ c cornmeal, ½ c molasses, 1 c boiling water, 3 c milk, 1 tsp
cinnamon, or 1 tsp ginger.
Cook cornmeal, milk, water to a mush; cool; add other ingredients and
bake in greased pan in slow oven for 2 hr; serve with cream or sauce;
syrup can be substituted for molasses if desired.
LEFT-OVER PUDDING
A good way to use any hot cereals left from breakfast: Take little
enamelware or earthen cups; place pieces of seeded dates against sides
of cups and carefully put in enough of cereal, sweetened to taste, to
fill them; put in cool place to stiffen; turn out of cups on dessert
dishes; serve with cream. Small gelatine molds may be used.
QUINCE PUDDING
2 c flour, 3 tsp bp, ½ tsp salt, 2 tbp melted butter, 1 egg, 1 c
milk, 1 c quince preserve.
Sift together flour, salt, baking powder; beat egg; add to it milk,
melted butter; mix these with dry ingredients to form stiff batter; add
preserves; beat well; turn into greased baking pan; bake in moderate
oven ½ hr; cut in squares; serve with sweetened whipped cream.
FIG PUFFS
1½ c flour, ½ tsp salt, 3 tsp bp, 3 tbp fat, 1 egg, 1¼ c milk, ¾
c chopped figs.
Sift flour, salt, baking powder; rub in fat; add figs, mixing well into
dry flour; mix to stiff batter with beaten egg and milk; bake in small
greased pans in moderate oven; serve hot with a sauce.
LEMON SNOWBALLS
3 eggs, 1 c granulated sugar, 3 tbp water, grated rind 1 lemon, 2
tbp lemon juice, 1 c flour, 2 tsp bp.
Beat yolk of eggs and sugar together till light; add water, lemon
juice, rind, flour and baking powder sifted together; beat whites of
eggs stiff; add to batter; fold in as gently as possible; grease small
cups; put 1 heaping tbp of batter in each; steam or boil ½ hr; turn
out; roll in powdered sugar; serve with lemon sauce.
BAKED ORANGE
⅓ c sugar, 3 tbp bread crumbs, grated rind and strained juice 1
orange, 1 c milk, 1 egg.
Beat egg thoroughly; add orange and sugar; scald milk; pour over
crumbs; add first mixture; when well mixed, pour into baking dish; bake
till set like custard; serve cold.
STEAMED ORANGE
1½ c scalded milk, 1 c bread crumbs, 2 tbp butter, 3 eggs, ⅓ c
sugar, grated rind and strained juice 2 small oranges.
Pour scalded milk over crumbs; add butter; let mixture stand 10 min;
add beaten eggs, sugar, orange juice and rind; mix well; pour into
greased cans; cover; steam 40 min.
SAUCES
The ability to make a smooth sauce is greatly to be desired, and the
art once acquired will simplify many cooking processes. There are many
sauces which can be served with meat or vegetables and also used in
making sandwich fillings. In a general way they are made like milk
soups, except that more flour is used. 2 tbp of flour and 2 tbp of
butter or other fat are usually allowed for each cup of liquid. This
liquid may be water, broth, tomato juice, milk, cream, the water in
which vegetables have been cooked, or a combination of two or more of
these. Sauces should be made in a db.
=Roux= is used to give body to sauces. It is made of equal measurements
of butter and flour, or a double amount of flour may be used, according
to the dish to be prepared and may be kept on hand or made as needed.
BROWN GRAVY
Use only as much fat as the flour will “bind”; never more than equal
parts. Good proportions are 1½ tbp to 2 fat, 2 to 3 tbp flour, 1 c
water or stock. If an excess of fat is used, it will rise to the top
of gravy. Mix flour with fat and brown, avoiding scorching. A pinch of
sugar browned in the hot pan will give the gravy a rich brown color and
will improve the flavor. Add hot water or stock and simmer 5 to 10 min.
Season with salt, pepper and other desired seasonings, such as celery
leaf, bay leaf, slice of onion, spoonful of tomato catsup or canned
tomatoes.
SPANISH SAUCE
1 green pepper, 1 red pepper, 1 small onion, 2 tbp bacon or other
fat, 1½ tbp flour, ½ tsp sugar, 1 c water, 1 c stewed tomatoes,
salt and pepper, chopped mushrooms, if desired.
Chop onion and pepper; simmer for 5 min in fat; then add water and
tomatoes and cook until onion and peppers are tender; thicken with
flour blended with ¼ c water and cook 5 min longer to blend the
flavors. If fresh peppers are used, they may be parboiled for 5 min if
the strong flavor is disliked.
TOMATO SAUCE
1½ c tomato juice, 2 tbp flour, 2 tbp butter or other fat, 1
slice onion, sprig parsley, ½ tsp salt, ⅛ tsp pepper.
Add seasonings to tomato juice and simmer until liquid has been reduced
to about 1 c; melt fat in saucepan; stir in flour, and when this is
smooth, add strained tomato juice; cook for a few minutes or until
smooth and thick. The tomato juice may be used plain, omitting first
cooking with seasonings.
WHITE SAUCE
1½ tbp butter, 1 tsp salt, 2 tbp flour, 1 c evaporated milk,
diluted with 1 c water, few grains pepper.
Melt butter in top part of db; add salt and flour and mix thoroughly;
do not let flour brown; add diluted milk and stir constantly until
smooth and thick; cook for 10 min; stir occasionally.
WHITE SAUCE
2 tbp butter, 2 tbp flour, 1 c milk, ½ tsp salt, ¼ tsp pepper.
Melt fat, stir in flour and cook until smooth, but not brown; add the
milk and stir until smooth, then add salt and pepper.
HOLLANDAISE SAUCE
½ c butter, yolks 3 eggs, 1 tbp lemon juice, ½ tsp salt, 1 tsp
dry mustard, few grains pepper, ½ c boiling, water.
Beat butter to a cream; add yolks of eggs 1 at a time, and beat well;
then add lemon juice, salt and pepper; about 5 min before serving
add boiling water, a little at a time, stirring well; place bowl in
saucepan of boiling water, and stir rapidly until sauce thickens like
boiled custard. Minced parsley, onion juice or grated onion may be
added. The juice and grated rind of orange added makes a pleasant
addition for use with asparagus.
SAVORY BUTTER SAUCE
½ c butter, 1 tsp dry mustard, 1 tbp lemon juice or vinegar, ½
tsp salt.
Cream butter and add mustard and lemon juice, beating mixture until
it is well blended. This may be used for spreading sandwiches or for
use on fish or vegetables. A few drops of onion juice may be added if
desired.
=For Use=—This may be spread on crackers, covered with minced chicken,
meat, tongue or ham, and garnished with pickles, olives or capers.
Brown bread may be spread with savory butter, with minced ham mixed
with tart jelly, such as currant, and garnished with olives.
MAITRE D’HOTEL BUTTER
¼ c butter or butter substitute, ½ tsp salt, ¼ tsp paprika, 1 tbp
chopped parsley, ¾ tbp lemon juice.
Cream the butter; add seasonings, then work in the lemon juice slowly.
EGG SAUCE
1 c thin white sauce, 1 hard-boiled egg, chopped fine, 1 tsp
parsley, chopped fine.
This is a good sauce for boiled fish.
HOLLANDAISE SAUCE
½ c butter, ⅓ c boiling water, 1 tbp lemon juice, or ½ tbp
vinegar, 2 egg yolks, ¼ tsp salt, cayenne.
Mix the unbeaten egg yolks, the lemon juice, and about ⅓ of the butter
in the top of db over hot water; stir until the butter is melted; then
add gradually the remaining butter; stirring constantly; season and
add gradually the boiling water; stirring constantly until the sauce
thickens.
THIN CREAM SAUCE
1 tbp butter, 1 tbp flour, 1 c milk or cream, ½ tsp salt, ⅛ tsp
white pepper.
Melt butter in saucepan; flour and mix well; cool milk slowly, stirring
until smooth and creamy; salt and pepper; boil 3 min.
THICK CREAM SAUCE
2 tbp butter, 2½ tbp flour, 1 c milk or cream, ½ tsp salt, ⅛ tsp
white pepper.
Follow directions given for Thin Cream Sauce.
TOMATO SAUCE
3 slices bacon, cut into small pieces, 1 slice onion chopped
fine, 2 tbp flour, 1½ c strained tomatoes, 1 tbp chopped green
peppers, ½ tsp salt, few gratings nutmeg, dash of cayenne.
Put bacon in saucepan; add onion and brown slightly; flour, tomatoes
(heated); stir until thick and smooth; seasonings and peppers.
CURRANT JELLY SAUCE
½ glass currant jelly, 1 c hot brown sauce.
Melt jelly over slow fire; add sauce; stir well and simmer 1 min.
HOLLANDAISE SAUCE
½ c butter, 2 beaten egg yolks, 1 tbp lemon juice, salt, cayenne,
½ c boiling water.
Cream butter; add gradually, stirring well, egg yolks, lemon juice,
salt and cayenne; add boiling water slowly; stir over boiling water
till thick as boiled custard; serve immediately.
BECHAMEL SAUCE
1 tbp butter, 1 tbp flour, ½ c thin cream or milk, ½ c white
stock, salt and pepper to taste.
Melt butter in saucepan; stir in flour; reduce heat; add seasoning and
liquid, stirring until smooth.
MINT SAUCE
¼ c chopped mint leaves, ½ c vinegar, ¼ c water, ¼ c brown or
granulated sugar.
Cook all ingredients in saucepan over very slow fire for about ½ hr; do
not allow to boil; serve hot.
CREOLE SAUCE
2 tbp chopped onions, 4 tbp green peppers, 2 tbp butter, ½ c
tomato, 1 c stock, 3 tbp flour, salt, pepper and cayenne.
Cook onion and pepper with butter; add flour and gradually add tomatoes
and seasonings; cook until thick; keep hot over hot water until serving
time.
DRAWN BUTTER SAUCE
⅓ c butter, 2 tbp flour, ¼ tsp salt, ¼ tsp white pepper, 1 c cold
water.
Melt half the butter in shallow saucepan; add flour and cook until
frothy; add seasoning, then water and stir constantly until mixture
boils; let boil about 3 min, then beat in rest of butter, a little at a
time.
CAPER SAUCE
To drawn butter sauce add, when ready to serve, 2 or 3 tbp of capers,
draining from liquor in the bottle.
EGG SAUCE
To a pint of drawn butter sauce add 2 hard-boiled eggs, chopped coarse.
MINT SAUCE
1 c fresh chopped mint, ¼ c sugar, ½ c vinegar.
Use only leaves and tender tips of mint; dissolve the sugar and the
vinegar; add mixture to the mint; let stand 1 hr and heat over water
just before serving. If the vinegar is very strong, more sugar may be
added.
BARBECUE SAUCE
1 c butter, 1 c vinegar, ½ bottle Worcestershire sauce, 1 c
water, ¼ c flour, 1 tsp pepper, ½ tsp cayenne, ½ tbp dry mustard.
Rub together butter and flour; put in frying pan over fire, gradually
add the other ingredients and bring to boiling point; this sauce is
very good to baste meat with while cooking and pour over it when
served. Add tabasco if desired hotter.
MUSHROOM SAUCE
To 1 c brown sauce add ⅓ c canned or fresh boiled mushrooms, cut in
small pieces.
BROWN SAUCE
Follow White Sauce recipe, only allowing the butter to color slightly
before adding flour.
CROQUETTE SAUCE
Make according to White Sauce formula, only allow double amount of
flour to same amount of butter.
HORSERADISH SAUCE
Wash and brush the horseradish; soak it for an hour in cold water;
scrape it very finely with a sharp knife; mix 2 tbp of it with ½ tsp
salt and a tsp of powdered mustard; add gradually ¼ pt of cream, or
instead, the yolk of an egg; mix with 3 tbp olive oil, and afterward
2 tbp vinegar; stir in briskly but gradually; mix well and serve in a
glass dish; time, ½ hour to prepare; sufficient for 6 persons.
SAUCES FOR DESSERTS
STERLING SAUCE
To the white of 1 egg beaten stiff add gradually ¾ c powdered sugar;
then add yolks of egg and beat until thick and rather a lemon color, a
few grains of salt and ¾ c cream beaten stiff and 1 tsp vanilla.
LEMON SAUCE
¾ c sugar, ¼ c water, 2 tsp butter, 1 tbp lemon juice.
Make a syrup by boiling sugar and water 5 min; remove from fire; add
butter and lemon juice.
WHIPPED CREAM SAUCE
1 c cream, ¾ c powdered sugar, ¾ c evaporated milk, few grains
salt.
Combine evaporated milk and cream; chill and whip until stiff; add
sugar and salt; keep in refrigerator until ready to serve.
BUTTERLESS SAUCE
½ pt powdered sugar, ½ gill milk, 2 eggs, flavoring.
Put milk into db; when hot add yolks of eggs beaten well with sugar;
cook as custard; take off and add flavoring when cool; just before
serving mix well-beaten whites lightly with sauce.
MAPLE SAUCE
1 c sugar, 1 c water, 1 tbp lemon juice, 1 tbp maple flavoring, 1
tsp corn starch.
Heat half the sugar in frying pan; stir continually; when brown add
water and boil; add remainder of sugar, corn starch mixed with little
cold water, lemon juice and maple flavoring; boil 3 min; serve hot.
FUDGE SAUCE
1 oz unsweetened chocolate, 2 tbp butter, ½ c boiling water, ½ c
sugar, ½ tsp vanilla extract.
Melt chocolate in top of db; add butter, and when mixed, pour water on
slowly, stirring constantly; add sugar; bring to boiling point; boil 5
min without stirring; add vanilla and few grains salt; serve hot.
VANILLA SAUCE
⅓ c butter, 1 c sugar, yolks 3 eggs, ⅓ c boiling water, 1 tsp
vanilla.
Cream butter; add sugar and egg yolks beaten slightly; add water; cook
in db until thickened; remove from fire and add vanilla.
WINE SAUCE
½ c butter, 1 c sugar, 2 eggs, 2 tbp wine, ½ tsp vanilla, ¼ c
boiling water.
Cream butter; add sugar; beat 15 min; add eggs, beat to a froth; just
before serving stir in hot water, beat to a foam; add vanilla and wine.
PUDDING SAUCE
1 tbp corn starch, 1 c boiling water, ⅛ tsp salt, ¾ c sugar, 1
egg, flavoring.
Mix corn starch with little cold water and cook until clear in boiling
water; add salt; beat sugar and egg together until very light; pour hot
starch on slowly; add flavoring and serve.
CARAMEL SUGAR
Brown 1 c sugar and dissolve in ½ c hot water. This makes a nice sauce
for waffles also.
STRAWBERRY SAUCE
One large tbp butter beaten to a cream; add gradually 1½ c powdered
sugar and beaten white 1 egg; beat till very light; just before serving
add 1 pt mashed strawberries.
SOFT CUSTARD
1 pt milk scalded, yolks 4 eggs, 2 tbp sugar, ⅛ tsp salt; cook over
hot water till it will cover the spoon; strain, cool and flavor; is
improved for some dessert by having sugar browned as for Caramel Sauce.
MAPLE SUGAR SAUCE
¼ lb maple sugar, ½ c water, boiled together till it will spin; whisk
boiling hot into beaten whites of 2 eggs, ½ c thick cream and a little
lemon juice to taste.
CRANBERRY SAUCE
1 qt cranberries, 1½ c water, 2 c sugar.
Cook cranberries and water till berries are tender; then rub through
sieve to keep back skins and seeds, return to fire; add sugar and cook
only until it is melted; chill and serve. Skins may be left in sauce if
desired.
CHOCOLATE SAUCE
½ c sugar, 1 c water, 3 tbp grated chocolate, ½ c milk, 2 tbp
corn starch, 1 inch stick cinnamon.
Boil sugar and water together to a syrup; pour this over chocolate and
return to saucepan with cinnamon; cook 10 min; moisten corn starch
with milk; stir into boiling syrup; cook 5 min longer; remove cinnamon
before serving.
HARD SAUCE
1 c powdered sugar, lemon juice, ⅓ c butter, nutmeg.
Cream butter and sugar; beat in lemon juice; place in mould; set on
ice; serve when cold, grating a little nutmeg over it; this is made
more delicate by adding the well-beaten whites of 2 eggs before setting
away to harden.
JELLY SAUCE
1 c boiling water, ½ c jelly, ½ c cold water, 2 tbp sugar, 2 tsp
corn starch.
Melt sugar and jelly in boiling water; stir into it corn starch
dissolved in cold water; let it come to boiling point; serve hot.
LEMON SAUCE
2 c sugar, 2 c boiling water, 2 tsp corn starch, 2 eggs, 2
lemons, 1 tbp butter.
Beat eggs, sugar, butter and corn starch together; pour over them
boiling water; stirring constantly; strain and cook over boiling water
until thick; remove from fire; add juice and grated rind of lemons.
MAPLE SUGAR SAUCE
1 c water, 1 c sugar, 4 tbp butter, 1 tsp flour.
Melt sugar in water over slow fire; remove scum; add butter mixed well
with flour; boil 5 min; serve with boiled puddings.
GOLDEN SAUCE
2 eggs, yolks, 1 c sugar, 3 tbp boiling water, lemon juice,
nutmeg.
Beat eggs and sugar until creamy; set bowl into a kettle of boiling
water and beat steadily while pouring in boiling water; when thick and
foamy, remove from fire; add juice of 1 lemon, and grate nutmeg on top
of sauce; the juice of an orange and half the grated rind may be used
instead of lemon juice and nutmeg.
RAISIN SAUCE
4 tbp lemon juice, 1½ c brown sugar, 1 tbp corn starch, 3 c
water, ½ tsp cinnamon, 1 tbp cold water, 2 c raisins.
Cook together raisins, sugar, water, lemon juice and cinnamon for 20
min; then add corn starch, which has been mixed with the cold water and
stir until it thickens and is clear; serve hot.
MAYONNAISE DRESSING
Break an egg in a bowl; add about 1 tbp good salad or olive oil and
beat vigorously with an egg beater or a silver fork—until the oil and
egg are thoroughly mixed. This will take about as long as you count 50,
not as fast as you can count, but as fast as you can beat. Add another
tbp of oil and beat again—vigorously; 2 tbp and beat again; 2 or 3 more
and beat again. Your mayonnaise will begin to thicken a little; then
add about 4 tbp of oil at a time, beating well after each addition
until your mayonnaise is as thick and stiff as you want it. The more
oil you beat into it the thicker it will be. This will take about 2 c
of oil. After mayonnaise is made, mix well ½ tsp of salt, 1 tsp each
of sugar and mustard, a generous pinch each of paprika and red pepper;
add a tbp of lemon juice or vinegar and stir until the salt and sugar
are dissolved, then pour into the mayonnaise and beat well. If you do
not like a sweet salad dressing leave out the sugar. If you prefer a
very sweet dressing, add more sugar and leave out the mustard. After
you have tried it once, you will be amazed to find that anything so
good can cost so little and be so easy to make. Keep on ice. Then from
day to day as you want a different kind of salad dressing you can use a
portion of the plain mayonnaise and mix it with the desired ingredients
to make the fancier dressings.
CREAM MAYONNAISE
Follow directions for Mayonnaise Dressing; add ⅓ c of cream, beaten
until stiff just before serving.
COLORED MAYONNAISE
Green mayonnaise is made by addition of 3 tbp ravigote herbs to
mayonnaise, or chop parsley leaves and pound with a small quantity of
lemon juice; strain through a cheesecloth and add to mayonnaise.
Red mayonnaise is made by adding 1 tbp of lobster coral rubbed through
a fine sieve.
WHITE MAYONNAISE
½ c veal jelly, 1 c oil, 6 tbp tarragon vinegar, ½ tsp salt, ¼
tsp white pepper, ½ tsp powdered sugar, pinch of cayenne.
Set bowl into dish of cracked ice; pour jelly into bowl; whip to
stiff froth; add seasonings; then a drop at a time; add oil, beating
constantly and alternating with vinegar. It should be stiff enough to
keep its form when dropped from spoon.
SAUCE TARTARE
1 c mayonnaise, 6 finely chopped olives, capers and pickles mixed
to make quarter cup.
With a silver fork beat this mixture into the mayonnaise.
CHANTILLY MAYONNAISE
Equal parts of mayonnaise and whipped cream. Particularly good with
frozen or plain fruit salad.
CHEESE DRESSING
6 tbp oil, 1½ tbp vinegar, salt, ½ c cottage cheese, 2 tsp chili
sauce, paprika.
Combine the oil and vinegar and beat thoroughly; add cheese and
seasonings and mix well; pour over head lettuce.
ROQUEFORT CHEESE DRESSING
2 tbp Roquefort cheese (grated), 4 tbp oil, 2 tbp tarragon
vinegar, 1 tbp chili sauce, 2 tbp chopped watercress, 1 tsp
mustard dressing.
Rub cheese and oil to a paste together; add other ingredients and pour
on salad just at serving time.
PINEAPPLE DRESSING
Juice 1 small can pineapple, ½ c sugar, 2 tbp butter, 1 tbp
flour, ½ c heavy cream, 2 eggs.
Slightly warm pineapple juice; rub together flour and butter, to this
add egg yolks beaten with the sugar, then add stiffly beaten whites;
into this mixture pour pineapple juice and stir over hot water in db
until thick; remove from fire and chill, when quite cold fold in cream
beaten stiff.
COOKED SALAD DRESSING
1 tsp mustard, 1 tsp salt, 1 tsp sugar, 2 tbp flour, ⅛ tsp
paprika, 1 egg, ¾ c milk, ¼ c vinegar, 1 tbp butter.
Mix mustard, salt, sugar, flour and paprika together; add well-beaten
egg and mix until smooth; add milk and vinegar and cook over hot water
until thick, stirring constantly; remove from fire, add butter and
cool. Sour milk may be used in place of sweet milk.
HAWAIIAN DRESSING
To foundation recipe, when cool, add 3 tbp orange juice and 3 tbp
pineapple juice.
SAVORY DRESSING
To foundation recipe, when cool, add ¼ c India relish or picalilli.
WHIPPED CREAM DRESSING
Fold into the foundation recipe, when cool, ¾ c whipped cream.
PIMOLO DRESSING
To foundation recipe, when cool, add 1 finely chopped hard-cooked egg
and 1 tbp chopped sweet pickle.
SALAD DRESSING, NO OIL
2 eggs, ½ tsp mustard, 1 tsp salt, 2 tbp butter, 3 tbp vinegar, 1
tbp sugar.
Beat the eggs; add the mixed seasoning; beat a little more, then add
the melted butter and vinegar; set the bowl over boiling water and
stir constantly until thick and smooth; use cold; add a cup of cream,
whipped very stiff, before serving.
TEAROOM MAYONNAISE
To 1 c of salad oil add ¼ c of cream, whipped stiff, ½ tbp of lemon
juice and a little paprika; stir well. This is good on fruit salads.
THOUSAND ISLAND
1 c mayonnaise, ½ c chili sauce, ½ c stuffed olives, chopped, 1 hard
cooked egg minced; mix thoroughly and chill.
FRUIT SALAD DRESSING
To foundation mayonnaise recipe add ½ c whipped cream; fold in lightly.
ONION SALAD DRESSING
6 tbp oil, ¼ tbp dry mustard, ½ tsp onion pulp, ¼ tsp paprika, 2½
tbp vinegar, ¼ tsp salt.
Put all ingredients in ½ pt jar; put 2 rubbers on and clamp down top;
shake well until an emulsion is formed; keep in cool place; always
shake before using.
BACON DRESSING
For dandelion, cabbage and other green salads: Use fat left from
cooking bacon; warm fat, and if there is much sediment strain through
fine cheesecloth; use 2 parts of fat to 1 part of vinegar, thicken
slightly with flour and water well blended; cook for a few minutes to
remove raw taste of flour. This is usually served hot. It is good for
camp where much bacon is generally used.
SOUR CREAM DRESSING
1 c sour cream, 1 egg, 1 tsp vinegar, ½ tsp salt, 1 tsp sugar, ¼
tsp mustard, ⅛ tsp pepper.
Mix dry ingredients, combine with egg slightly beaten; add cream slowly
and cook in db until like custard; when cool add vinegar.
SWEET CREAM DRESSING
½ c heavy cream, 3 tbp vinegar, dash of cayenne pepper or ¼ tsp
paprika, ¼ tsp salt.
Beat cream with Dover beater until stiff; add seasonings; add vinegar
slowly, continuing to beat.
QUICK MAYONNAISE DRESSING
1 c oil, yolk 1 egg, 2 tbp vinegar or lemon juice, few grains
cayenne, ⅔ tsp powdered sugar if desired, ⅔ tsp mustard, ⅔ tsp
salt.