Page:The Pilgrim Cookbook.djvu/44

40

One egg yolk, pinch of salt, cup of oil, 3 tablespoons chili sauce, 1 green pepper. Beat egg thoroughly, add oil slowly and continue beating constantly in one direction. Thin with cream and add chili sauce and peppers chopped fine.—Mrs. H. Trippler.

Two teaspoons Worcestershire sauce, 2 teaspoons catsup, 2 teaspoons sugar, 2 teaspoons of vinegar, a pinch of salt. Shake in paprika, ¼ cup of olive oil, small piece of ice.—Johanna Kretchmer.

To the yolks of 4 eggs add slowly 4 tablespoons oil, then 4 tablespoons vinegar. Stir over the fire till it thickens; when cooled add 4 tablespoons oil, 1 teaspoon salt, 2 teaspoons sugar, mustard to taste and lastly 1 cup whipped cream. Butter may be used instead of oil. This makes quite a little.—Mrs. H. G. Tischer.

Rub the bowl with a bruised clove of garlic; add ½ teaspoon salt, ⅛ teaspoon pepper, ¼ teaspoon paprika, and 6 tablespoons olive oil. Beat thoroughly, then add 2 to 3 tablespoons vinegar slowly and continue beating until thickened. A piece of ice put into the bowl while stirring will aid in chilling the mixture.—Alicia K. Steinhoff.

To a French Dressing add 1 mild green pepper finely chopped, and 2 tablespoons finely chopped Spanish onion.—Alicia K. Steinhoff.

To a French Dressing add the yolks of 2 hard boiled eggs chopped, 1 green pepper chopped, and 1 tablespoon catsup. Just before serving beat hard for a few minutes.—Alicia K. Steinhoff.