Delta Gamma cook book

Mix dry ingredients, add egg yolk and when well mixed add one-half teaspoon vinegar. Add oil which has been chilled and vinegar, alternately and slowly, beating constantly. If it curdles add more yolk of egg and beat. It is well to have bowl containing dressing in a larger bowl containing cracked ice. A dover egg beater may be used. When thoroughly blended add chopped pickles, onions, celery, and red peppers. Alberta Cordier (Theta). Thousand Island Dressing Chop fine: 1 green pepper 2 hard-boiled eggs 3 pimentoes a little chives, if procurable Add to: 1 pint mayonnaise ½ pint chili sauce and catsup mixed a little grated horseradish and Worcestershire sauce ½ cup vinegar Will keep for a long time. When using, add a little fresh cream to quantity desired. Marion Prest (Lambda). Tarragon Vinegar Dressing To the yolks of four eggs, well beaten, add four tablespoons tarragon vinegar and pinch of salt. Cook in double boiler, stirring constantly until thickened. When ready to serve add one pint double cream beaten stiff. This serves twenty. Martha Dever Moulton (Lambda). Sour Cream Salad Dressing 1 cup sour cream 2 rounding teaspoons sugar 4 eggs, or the yolks only ½ cup vinegar 1 rounding tablespoon mustard salt, paprika, cayenne as desired Beat eggs, add cream, vinegar and other ingredients. Heat in double boiler until it thickens. Edith Rockwood (Lambda). Oil Salad Dressing Have everything cold. Cream thoroughly with fork : 1 teaspoon mustard butter size of small egg 1 teaspoon salt add a dash paprika 2 teaspoons sugar Then add: four tablespoons oil and four tablespoons vinegar alternately, being sure to start with oil. When blended add one well beaten egg. Beat with dover beater until stiff. Margaret M. Jayne (Tau). Oil Mayonnaise Stir together two tablespoons flour and two tablespoons olive oil. Add one cup hot water and stir until smooth. Beat in the yolks of two eggs and cool. Squeeze one-half lemon and add enough vinegar to make one-fourth cup. Add one teaspoon salt, one-half teaspoon mustard, a little red pepper. Add this to the first mixture and gradually stir in one cup olive oil until smooth. Mariel Jones (Kappa). Mayonnaise 1 teaspoon dry mustard ¼ teaspoon salt juice of ½ lemon 1 egg 2 teaspoons olive oil Have bowl and egg very cold. Beat hard with dover egg beater. Add two spoons of oil, beat hard, then add the oil faster till a cup has been used. Leonora Mann (Lambda). Mayonnaise Dressing yolks 3 hard-boiled eggs 1 cup oil yolks 3 raw eggs salt, mustard, red pepper and vinegar to taste Mash cooked yolks until free from lumps. Add salt, mustard and pepper to taste, then the yolks of the raw eggs. Beat thoroughly. Add oil, all at once, beating while it is being poured in. Beat until smooth, then add one tablespoon vinegar or more as desired. The beauty of this recipe is that it is not necessary to add oil drop by drop. Henrietta Stratton Jaquette (Xi). Mayonnaise Sauce