Page:Mrs Beeton's Book of Household Management.djvu/1248

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Ingredients.—½ a pint of milk or single cream, ¼ of a pint of vinegar, 3 yolks of eggs, 1 tablespoonful of salad-oil, 1 tablespoonful of sugar, 1 tablespoonful of salt, 1 dessertspoonful of mustard.

Method.—Mix the oil, sugar, salt and mustard well together in a basin, add the well-beaten yolks of eggs, next the vinegar, and lastly the cream or milk. Stand the basin in a saucepan containing sufficient boiling water to surround it to half its depth, and stir the mixture over the fire until it acquires the consistency of custard. This dressing, if tightly bottled, will keep for several days.

Average Cost.—6d. when made with milk.

Ingredients.—½ a pint of stiff mayonnaise sauce (see Sauces), ¼ of a pint of tomato purée, salt and pepper.

Method.—Mix the ingredients smoothly together, and season to taste.

Ingredients.—½ a pint of salad-oil, 2 tablespoonfuls of tarragon vinegar, 1 teaspoonful of made mustard, 1 raw yolk of egg, a few leaves each of tarragon, burnet, chives, and parsley, 1 saltspoonful of salt, ¼ of a saltspoonful of pepper, ½ a saltspoonful of castor sugar.

Method.—Blanch the herbs for 1 minute in boiling water, then dry them well and chop them finely. Put the yolk of egg into a small basin, add the salt and pepper, stir briskly with a wooden spoon until very thick, then work in the oil, drop by drop at first, and afterwards more quickly. A few drops of vinegar should be added at intervals during the mixing, and when the desired consistency is obtained, the mustard, herbs and sugar may be stirred in and the sauce used.

Average Cost.—1s.