Page:Hill - Salads, Sandwiches, and Chafing-Dish Dainties.djvu/49

Salads. the condiments and mix again; then add all of the acid, beating it in gradually with an egg-beater. When the mixture is smooth, beat in half a teaspoonful of oil. Continue beating in the oil, increasing the quantity added at one time to a teaspoonful, and finally to a tablespoonful, until the whole quantity has been used, lastly, beat in two tablespoonfuls of boiling water, one at a time. Cover with a china or glass plate and set aside in a cool place. Beat the full quantity of acid into the yolks before adding the oil, or the oil cannot be added in the quantity indicated.

Russian Mayonnaise.

Method.—Gradually beat the oil into the mayonnaise; add the other ingredients, then gradually beat in the chili sauce.

"1914" Salad Dressing.

Method.—Stir until well blended. 23