Page:Food and cookery for the sick and convalescent.djvu/226

164

¾ teaspoon salt.

¾ teaspoon mustard.

Few grains cayenne.

Yolk 1 egg.

1 tablespoon melted butter.

⅓ cup cream.

1 tablespoon vinegar.

Mix ingredients in order given, adding vinegar very slowly. Cook over boiling water, stirring constantly, until mixture thickens; strain and cool.

½ teaspoon mustard.

½ teaspoon salt.

Few grains cayenne.

1 teaspoon melted butter.

Yolks 2 eggs.

2 tablespoons hot vinegar.

¼ cup heavy cream.

Mix dry ingredients, and add butter, egg, and vinegar. Cook over boiling water, stirring constantly until mixture thickens; cool, and add to heavy cream, beaten stiff.

3 tablespoons heavy cream.

1 tablespoon vinegar.

⅛ teaspoon salt.

Few grains pepper.

Beat cream until stiff, using smallest size Dover Egg Beater. Add seasonings and vinegar very slowly, continuing the beating.

½ tablespoon vinegar.

1 tablespoon olive oil.

⅛ teaspoon salt.

Few grains pepper.

Mix ingredients and stir, using a silver fork, until well blended. French dressing should always be added to salad greens just before serving. If allowed to stand in dressing they will quickly wilt.