Twentieth century home cook book

Mash all fine ; mix thoroughly ; then add three tablespoonfuls of cider vinegar. A little dust of cayenne pepper adds to the flavor. — Mrs, Horace Fletcher. FRENCH DRESSING. Five tablespoonfuls oil. Half pint strong vinegar. Two teaspoonfuls mustard. One teaspoonful salt. Half teaspoonful pepper. A little cayenne. Four eggs well beaten. Put vinegar on the stove in a kettle of hot water and let it come to a scald ; add the rest of the ingredients and stir till it thickens. * MAYONNAISE DRESSING. One teaspoonful mustard. One teaspoonful powdered sugar. Half teaspoonful salt. One-quarter saltspoonful cayenne. Yolks of two eggs. One pint olive oil. Two tablespoonfuls vinegar. Two tablespoonfuls lemon juice. Mix the first four ingredients in a small bowl ; add the eggs ; stir well with a wooden spoon. Add the oil, a few drops at a time, stirring until it thickens. When the dressing is thick, thin it with a little lemon, then add oil and lemon alternately, and lastly the vinegar. When ready to serve, add half a cup of whipped cream if desired. Mix half of the dressing with the salad, and spread the remainder over the top. —Mrs. B. A. B., Toronto, Canada. A SIMPLE MAYONNAISE DRESSING. Yolk of one raw egg, one level teaspoonful of dry mustard, one saltspoonful of white pepper, a small pinch of cayenne pepper, juice of half a lemon. Mix these ingredients with a wooden spoon until they have a creamy white look, then add drop by drop three gills of salad oil, stirring constantly. If it thickens too fast add a little of the juice of the second half of lemon, then add gradually four tablespoonfuls of strong vinegar. Keep cool until used. This is easily made and very nice. CELERY DRESSING. Two eggs beaten light. Lump butter size of egg. One teaspoonful of made mustard. One teacup vinegar. One saltspoonful salt. One cup fresh nice cream. Put ingredients on the fire and boil until proper consistency. Serve when cold. —Mrs. B. B. V. CABBAGE DRESSING. Two eggs. Two small teaspoonfuls of mustard. Two teaspoonfuls flour. Piece of butter size of an egg. Vinegar, salt and pepper. When thoroughly mixed, pour over the cabbage when hot. —Mrs. J. Cottrill. LETTUCE DRESSING. * One raw egg. One saltspoonful of salt. Half teaspoonful mustard. A little sugar. A little cayenne. One-quarter teacup olive oil. One tablespoonful of vinegar. Mix thoroughly and do not put on the lettuce until ready to serve. SALAD DRESSING WITHOUT OIL. One egg beaten light, one small teaspoonful of mustard, one tablespoonful vinegar, pepper and salt to taste, two tablespoonfuls of butter. Cook over hot water till thick, then put into a bowl and stir in half a bowlful of whipped cream. Set on ice. — Mrs. E. A. Boice. Choose a medium-sized fowl, boil it until tender and let it remain until cold. Then remove all skin, bones and gristle; cut up the meat, do not chop it. To the cut meat add a little salt and the white part of a bunch of celery. Toss up the ingredients with a fork until light, then set away on ice or in a cool place until the dressing is made. For the dressing use an ordinary egg beater. Ingredients for dressing are : yolks of three eggs, one-half teaspoonful of dry inustard, one-half spoonful of sugar, a pinch of cayenne pepper, one-half spoonful of salt, one teacup best olive oil, juice of one large lemon. Mix mustard, sugar, pepper, and salt with the yolks of the eggs, then add oil, one tablespoonful at a time ;• just before the last tablespoonful of oil, beat in the lemon juice; it will then turn white and creamy. Beat it thoroughly and add the remaining oil, beating well again. Spread dressing over the chicken and celery If wished, chopped capers and olives can be added to the salad. If put on ice this dressing can be made some hours before using. — Mrs. E. A.