Page:The Boston cooking-school cook book (1910).djvu/382

 Club French Dressing

1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons brandy 2 tablespoons Tarragon vinegar 2 tablespoons olive oil

Mix ingredients and stir until well blended.

Curry Dressing

3/4 teaspoon salt 1/4 teaspoon curry powder 1/4 teaspoon pepper 5 tablespoons olive oil 3 tablespoons vinegar

Mix ingredients in order given and stir until well blended.

Cream Dressing I

1/2 tablespoon salt 1/2 tablespoon mustard 3/4 tablespoon sugar 1 egg slightly beaten 2-1/2 tablespoons melted butter 3/4 cup cream 1/4 cup vinegar

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

Cream Dressing II

1 teaspoon mustard 1 teaspoon salt 2 teaspoons flour 1-1/2 teaspoons powdered sugar Few grains cayenne 1 teaspoon melted butter Yolk 1 egg 1/3 cup hot vinegar 1/2 cup thick cream

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

Boiled Dressing I

1/2 tablespoon salt 1 teaspoon mustard 1-1/2 tablespoons sugar Few grains cayenne 1/2 tablespoon flour Yolks 2 eggs 1-1/2 tablespoons melted butter 3/4 cup milk 1/4 cup vinegar

Mix dry ingredients, add yolks of eggs slightly beaten, butter, milk, and vinegar very slowly. Cook over boiling water until mixture thickens; strain and cool.