Mrs. Norton's cook-book; selecting, cooking, and serving for the home table by Norton Jeanette Young

Author:Norton, Jeanette Young
Language: eng
Format: epub
Tags: Cookery, American, cbk
Publisher: New York and London, G.P. Putnam's Sons
Published: 1917-03-25T05:00:00+00:00

Heavy French Dressing

A half teaspoon of salt, a quarter teaspoon of pepper, six tablespoons of olive oil, two drops of tabasco sauce, a quarter teaspoon of Worcestershire sauce, four drops onion juice, a quarter teaspoon of mustard sauce; beat with an egg beater, adding slowly the juice of one lemon. Continue beating for ten minutes, then add slowly a tablespoon of tarragon vinegar, beat five minutes more, and set away in a cold place until ready for use. Just before using stir thoroughly with a fork, and if a little thick add another tablespoon of vinegar.

French Dressmg Made with Vegetable or Peanut Oil

One half cup of peanut oil, a teaspoon of Worcestershire sauce, a saltspoon of mixed mustard, a saltspoon of salt, a

dash of cayenne pepper, and two tablespoons of vinegar of any desired flavor. Beat thoroughly and it is ready for use.

French dressing should be beaten with an egg beater during the process of mixing, that it may thoroughly blend; then if immediately chilled it will not separate or change color. It should alwa3rs be put away in a wide-mouthed bottle kept for the purpose, with a tight dean cork, and be shaken thoroughly before being used.

Plain Mayonnaise

Break the yolks of two eggs into a cold bowl, add a salt-spoon of salt and a half saltspoon of red pepper, and beat with a silver fork. Begin to add olive oil drop by drop until the mixture begins to thicken; continue dropping the oil and when the mixture gets quite thick add, drop by drop, strained lemon juice, alternating with the oU, and continue beating. This quantity of egg should take up a cup and a half of oil and the juice of half a large lemon. When the mayonnaise is as stiff as is desired it may be set away to chill; and when ready to use, if it seems too heavy, blend with it a small quantity of whipped cream.

Mayonnaise Made with Walnut Oil

Take the yolks of two fresh eggs, a pinch of salt, a pinch of cayenne pepper, beat thoroughly with a fork in a cold bowl and add drop by drop walnut oil, adding now and then two or three drops of lemon juice; continue until the dressing is as thick as desired, which probably would require a cup at least of the oil, possibly more. Be sure that all ingredients are very cold, which will insure success. If one desires a little more flavor than the lemon will impart, a few drops of tarragon vinegar may be added. This is made without mustard, so that it can be used where the salad is combined with fruits.

Mayonnaise witii Mustard

Proceed in the same way as above, only adding a large saltspoon of mustard to the eggs and using olive oil instead of walnut, and this may be flavored with a little of the shalot or garlic vinegar, two or three drops only, or a few drops of onion juice.

Russian

Take one large cup of mayonnaise made with mustard

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