Page:Bradley - For Luncheon and Supper Guests.djvu/84

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Mix in top of double boiler 2 tablespoons flour 1½ teaspoons salt ½ teaspoon paprika and ½ teaspoon mustard. Add ¼ cup vinegar and 2 tablespoons salad oil. Stir until smooth. Add ½ cup hot water and cook 15 minutes in double boiler, stirring occasionally. Cool and add 1 egg yolk slightly beaten, then add ½ cup oil gradually while beating constantly, and fold in 1 egg white, beaten stiff.

Put in small saucepan 1¼ cups brown sugar 2 tablespoons butter and ½ cup water; stir until sugar is melted and boil without stirring to 238 degrees F. or until syrup forms a soft ball when tried in cold water. Pour slowly onto 3 egg yolks well beaten, and beat until cold and thick. (This mixture may be made the day before and kept in a cool place, if desired.) Fold in 3 egg whites beaten stiff 1 teaspoon vanilla 1½ cups heavy cream beaten stiff and ½ cup nut meats broken in pieces. Put in paper cases, sprinkle with nuts and place in can of ice cream