Page:The Boston cooking-school cook book (1910).djvu/384

 Oil Dressing II

1-1/2 teaspoons mustard 1 teaspoon salt 2 teaspoons powdered sugar Few grains cayenne 2 tablespoons oil 1/3 cup vinegar diluted with cold water to make one-half cup 2 eggs, slightly beaten

Mix dry ingredients, add egg and oil gradually, stirring constantly until thoroughly mixed; then add diluted vinegar. Cook over boiling water until mixture thickens; strain and cool.

Mayonnaise Dressing I

1 teaspoon mustard 1 teaspoon salt 1 teaspoon powdered sugar Few grains cayenne Yolks 2 eggs 2 tablespoons lemon juice 2 tablespoons vinegar 1-1/2 cups olive oil

Mix dry ingredients, add egg yolks, and when well mixed add one-half teaspoon of vinegar. Add oil gradually, at first drop by drop, and stir constantly. As mixture thickens, thin with vinegar or lemon juice. Add oil, and vinegar or lemon juice alternately, until all is used, stirring or beating constantly. If oil is added too rapidly, dressing will have a curdled appearance. A smooth consistency may be restored by taking yolk of another egg and adding curdled mixture slowly to it. It is desirable to have bowl containing mixture placed in a larger bowl of crushed ice, to which a small quantity of water has been added. Olive oil for making Mayonnaise should always be thoroughly chilled. A silver fork, wire whisk, small wooden spoon, or Dover Egg-beater may be used as preferred. If one has a Keystone Egg-beater, dressing may be made very quickly by its use. Mayonnaise should be stiff enough to hold its shape. It soon liquefies when added to meat or vegetables; therefore it should be added just before serving time.

Mayonnaise Dressing II

Use same ingredients as for Mayonnaise Dressing I, adding mashed yolk of a "hard-boiled" egg to dry ingredients.

French Chef