The complete cook book

Yolks of two hard-boiled eggs rubbed fine with a fork, two raw eggs beaten very light, one teaspoonful of dry mustard, one teaspoonful of sugar, half a cup of white wine vinegar, juice of one large lemon, half a cup of melted butter, strained. Beat all together until very light. Season with salt and pepper to taste. Put into a double boiler and beat all the while it thickens. Add a little cream if too thick or desired. SALAD DRESSINGS. To make mayonnaise without oil put the yolks of four eggs in a small, narrow saucepan. Melt four The Complete Cook Book. 169 ounces butter. Let it stand a few minutes. Then remove the white scum and pour the clear butter in a cup, leaving the sediment in the bottom of the saucepan. Add the clarified butter slowly to the yolks while stirring constantly. Place the saucepan in a pan of hot water near the fire. Stir until it thickens and remove at once. Continue the stirring for a few minutes. Add a pinch of salt, a teaspoonful lemon juice, and last two tablespoonfuls whipped cream. The cream, if not at hand, may be omitted, but the sauce is not quite so nice. Great care should be taken in preparing this sauce, to remove it from the fire as soon as it begins to thicken, otherwise the yolks will curdle. For a salad dressing without oil we recommend the following: Yolks of three hard-boiled eggs, yolk of one raw egg, two tablespoonfuls of vinegar, one tablespoonful of melted butter, one gill of thick cream, one-half teaspoonful of salt, one-quarter teaspoonful of pepper. Mash hard-boiled yolks until perfectly fine and work in gradually the raw yolk. This must be perfectly smooth paste; then add the salt, pepper and melted butter. When well blended add by degrees the cream, working and stirring all the time. Then add gradually the vinegar, and it is ready for use. Put in a cold place. Excellent salad dressing may be made without oil in the following manner : Take the yolks of two hardboiled eggs and make them into a smooth paste in a basin which has been rubbed with shallot. Add about half a teaspoonful of mustard, some cayenne, black pepper and salt to taste ; then by degrees stir in four or five tablespoonfuls of cream. Lastly, mix in tarragon vinegar according to taste, and pour over the wiped lettuce leaves. Cut two slices of bacon into small dice and fry until hard, to which add about a third of a cup of vinegar ; let cool a few minutes and pour over two heads of crisp lettuce which have been previously salt and peppered. Garnish with two hard-boiled eggs. 170 The Complete Cook Book» SAUCES FOR MEATS, GAME, ETC. HINTS ON THE USE OF MUSTARD. It has been said by one of our greatest novelists that the condition of the cruet is a pretty fair test of what sort of a meal one is to expect. Is it too much to say that the mustard pot is often the most neglected of the cruet fittings? And why? Perhaps the cheapness of mustard plays a prominent part. Certainly in many houses it is abused more than used, a far greater amount being washed away than is eaten. Here are the simple rules to avoid waste and have the mustard in good condition. Make small quantities at a time. Wash the pot as it is emptied and dry it <well before refilling. Mix the mustard free from lumps, using water that has been boiled and left to get cold. Boiling water destroys the flavor, and cold water is apt to set up fermentation. A little salt is added by many cooks, while some favor the addition of a pinch of sugar ; but these are optional items. Do not buy mustard in paper and leave it lying about, it absorbs other flavors and loses strength. A tin is the thing. SISTER MOLLIE'S HORSE RADISH SAUCE.