Around-the-world cook book

raw egg. Also lemon-juice may be used in place of vinegar. To obtain the best results the bowl and the ingredients should be cold. When the oil is added to the egg and mustard, should it curdle, then take another yolk, and to it add the mixture and beat until smooth. MAYONNAISE WITHOUT OIL Butter, 1 tablespoon. Vinegar, 3 tablespoons. Eggs, 2, Dry mustard, ^2 teaspoon, Salt and pepper. Put all the ingredients in a granite saucepan, salt and pepper to taste, place the saucepan over a kettle of boiling water, and stir till it begins to thicken, but not boil. Then when cool put it in the ice-box, and when needed pour it over the salad. GREEN MAYONNAISE Green mayonnaise is prepared in the following manner: First make a mayonnaise in the usual way, then at the last, add 2 or 3 tablespoons of finely chopped parsley, which has been cut to almost a powder. BOILED DRESSING, NO. 1 Eggs, 3, Vinegar, % cup. Butter, 3 teaspoons. Salt, % teaspoon. Warm water, I/2 cup, Cayenne, a dash. Beat together the eggs, warm water, and vinegar, and stir over the fire in a double boiler until it begins to thicken — cook slowly or the mixture will curdle. Take from the fire, add the butter, and stew again till blended, then put in the salt and cayenne. This will keep for some time, and is improved by adding a little whipped cream, later, when just about to be used. BOILED DRESSING, NO. 2 Eggs, 2, Vinegar, y^, cup. Butter, 1 tablespoon. Milk, y^ pint. Salt, y^ teaspoon. Made mustard, 1 teaspoon. Melt the butter, add the eggs well beaten, then add the milk and the vinegar. Pour into a double boiler, and place over the fire and let it boil slowly, constantly stirring until it thickens to the consistency of a custard. Take it from the fire, as soon as possible after this, for it is apt to curdle. This may be kept in a cool place for a fortnight. CREAM DRESSING Sour cream, 1 cup, Vinegar, 2 tablespoons, Salt, % teaspoon, Cayenne, a dash. Beat the cream until it thickens, then add the vinegar, salt, and pepper. Lemon-juice may be used instead of the vinegar. JAPANESE SALAD DRESSING Eggs (yolks only), 2, Lemon- juice, 1 teaspoon, Salt, a pinch. Oil, and paprika. Whipped cream. Beat together the egg and oil, seasoning with salt and paprika to taste, till thick, and thinning with the whipped cream and lemon-juice. MEAT SALADS CHICKEN SALAD Cold chicken, 1 quart, Celery, 1 pint, Lettuce leaves, Mayonnaise. Cut the chicken in i/2-inch dice, and to each quart of the cut meat allow a pint of celery cut in %-inch pieces. Mix in a bowl with mayonnaise, and garnish with lettuce leaves and celery tips. Cover the top with mayonnaise. This receipt may also be adapted for cold veal or cold pork. Cucumbers may also be used to garnish. LAMB SALAD Take equal parts of cold chopped lamb and celery, covered with mayonnaise and garnished with mint- jelly and capers. SWEETBREAD SALAD Take equal parts of sweetbread and cucumber (cut in dice), arrange on individual plates on leaves of lettuce, and cover with mayonnaise and garnish with asparagus tips. DUCK AND ORANGE SALAD Cut cold roast duck in dice, arrange on lettuce leaves, with thin slices of orange. Use French dressing. TONGUE SALAD