Page:The Boston cooking-school cook book (1910).djvu/383

 Boiled Dressing II

Yolks 4 eggs 1/2 cup olive oil 4 tablespoons vinegar 1 tablespoon lemon juice 1-1/2 teaspoons salt 3 teaspoons powdered sugar 1 pint whipped cream

Beat yolks of eggs slightly, add gradually one-half of the oil and lemon juice. Cook in double boiler until mixture thickens; chill, and add gradually remaining oil, salt, and sugar. Just before serving add cream.

German Dressing

1/2 cup thick cream 3 tablespoons vinegar 1/4 teaspoon salt Few grains pepper

Beat cream until stiff, using Dover Egg-beater. Add salt, pepper, and vinegar very slowly, continuing the beating.

Chicken Salad Dressing

1/2 cup rich chicken stock 1/2 cup vinegar Yolks 5 eggs 2 tablespoons mixed mustard 1 teaspoon salt 1/4 teaspoon pepper Few grains cayenne 1/2 cup thick cream 1/3 cup melted butter

Reduce stock in which a fowl has been cooked to one-half cupful. Add vinegar, yolks of eggs slightly beaten, mustard, salt, pepper, and cayenne. Cook over boiling water, stirring constantly until mixture thickens. Strain, add cream and melted butter, then cool.

Oil Dressing I

4 "hard-boiled" eggs 4 tablespoons oil 4 tablespoons vinegar 1/2 tablespoon sugar 1/2 teaspoon mustard 1/2 teaspoon salt Few grains cayenne White 1 egg

Force yolks of "hard-boiled" eggs through a strainer, then work, using a silver or wooden spoon, until smooth. Add sugar, mustard, salt, and cayenne, and when well blended add gradually oil and vinegar, stirring and beating until thoroughly mixed; then cut and fold in white of egg beaten until stiff.