Page:Mrs Beeton's Book of Household Management.djvu/1249

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Ingredients.—The yolks of 3 hard-boiled eggs, 3 tablespoonfuls of salad-oil, 1 tablespoonful of vinegar, 1 teaspoonful of curry paste, 1 teaspoonful of curry-powder, ½ a teaspoonful of salt.

Method.—Put the yolks of eggs into a basin, rub them with the back of a wooden spoon until smooth, then mix in the salt, curry-powder and paste. Stir the oil in gradually, and as soon as the sauce is perfectly smooth and creamy, add the vinegar, drop by drop; when thoroughly incorporated, use as required.

Average Cost.—About 9d.

Ingredients.—The yolks of 3 hard-boiled eggs, 4 tablespoonfuls of salad-oil, 2 tablespoonfuls of Worcester sauce or mushroom ketchup, 2 tablespoonfuls of vinegar, 1 teaspoonful of made mustard, 1 teaspoonful of salt, ½ a teaspoonful of pepper.

Method.—Rub the yolks of eggs through a fine sieve, mix with them the salt, pepper and mustard. Stir in the salad-oil, add the Worcester sauce and vinegar gradually, and when thoroughly incorporated the dressing is ready for use. The whites of the eggs should be utilized for garnishing the salad. The above will be found an excellent dressing for cold meat salads to be served with cold meat.

Average Cost.—8d. or 9d.

Ingredients.—The raw yolks of 2 eggs, 2 tablespoonfuls of salad-oil, 2 tablespoonfuls of thick cream, ½ a teaspoonful of vinegar (preferably tarragon), ½ a teaspoonful of mixed finely-chopped onion, chervil, salt and pepper.

Method.—Add the salt and pepper to the raw yolks of eggs, and stir them with a wooden spoon in a small basin until almost as thick as butter; add the oil, drop by drop, stirring briskly meanwhile, put in the cream, tarragon vinegar, chopped chervil, and use.

Average Cost.—About 6d. or 8d.

Ingredients.—2 tablespoonfuls of cream, 1 tablespoonful of vinegar, ½ a teaspoonful of made mustard, 2 hard-boiled eggs, ½ a saltspoonful of salt, ¼ of a saltspoonful of pepper.

Method.—Bruise the yolks of the eggs with a wooden spoon, add to them the mustard, salt and pepper, and the cream gradually. When perfectly smooth add the vinegar, drop by drop, stirring briskly