Delta Gamma cook book

Put the yolks of two eggs in a bowl, add one-half teaspoon English mustard (powdered) , a pinch of salt, a little cayenne pepper, and a few dashes of vinegar. Work this together with a wooden spoon for a minute or two, then add gradually, one-half pint of olive oil, pouring it in very slowly at the beginning. If the dressing gets too thick add a few more dashes of vinegar to it, working it all the time vigorously so as to obtain a thick sauce at last. Finish with the juice of one-half a lemon. Keep in a cool place. Marion Brest (Lambda). 82 DELTA GAMMA COOK BOOK Mayonnaise Dressing (Reliable) yolks of 2 eggs 2 tablespoons boiling water 3^ teaspoon salt 1 cup olive oil 3^ teaspoon mustard lemon juice or vinegar Beat yolks of eggs. Add salt, and mustard to taste. Add boiling water. Add olive oil, at first drop by drop, beating constantly. Finally add juice of one lemon or less, according to taste. Vinegar may be used. The mixture will thicken when about three-fourths of a cup of oil has been beaten in. Ethel Rockwood Phillips (Lambda). Mayonnaise 1 tablespoon corn starch 3^ cup lemon juice 1 teaspoon salt 1 egg yolk Y2 cup cold water 1 cup olive oil Cook corn starch, salt, water and lemon juice in double boiler until thick and clear. Cool, add beaten yolk and oil. Margaret Benton Eichhorn (Lambda). Mayonnaise (Cooked) 3 small tablespoons flour }/i cup vinegar 3 small tablespoons oil, mixed ^ cup water Cook the above until it boils and becomes a thick mass — then add it gradually to the beaten yolks of three eggs, beating con- stantly while adding. Add one tablespoon boiling water, add drop by drop one cup of oil beating constantly. Season with lemon, mustard, etc. Gail H. Luther (Lambda). Mayonnaise 1 egg yolk 3^ teaspoon salt juice of 3^ lemon 34 teaspoon mustard }/2 pint ohve oil Have oil, bowl and egg ice-cold before mixing. Stir dry ingre- dients into egg. Add the oil drop by drop, stirring constantly. When oil is half used, add a little lemon juice to thin. Then stir in alternately, the remaining oil and lemon juice. Unsigned. SALADS 83 Golden Salad Dressing 34 cup pineapple juice }/^ cup sugar 14: cup lemon juice pinch of salt 2 whole eggs, beaten Mix and boil two minutes. Use on fruit salads. Eva McFarland (Nu). Fruit Salad Dressing 3 tablespoons lemon juice ^ cup sugar 1 whole egg, 1 egg yolk Beat egg stiff, add sugar and beat again, add lemon juice. Cook in double boiler until thick, stir constantly. Add one-half pint cream whipped. Lois T. Pennock (Lambda). Fruit Salad Dressing 4 tablespoons pineapple juice 4 tablespoons lemon juice 1 tablespoon sugar 2 eggs, yolks and whites separated. Mix pineapple, lemon juice and sugar. After having beaten the yolks and whites separately, add to mixture. Then boil slowly for five minutes. When cool fold in one cup whipped cream. Esther Pearson (Nu). French Parisian Dressing To the usual French dressing add: 3/^ teaspoon sugar 1 tablespoon finely chopped onion 1 tablespoon finety chopped parsley 1 tablespoon finely chopped Spanish red pepper Eleanor Dickinson Tate (Lambda Nu). 84 DELTA GAMMA COOK BOOK French Dressing 3/2 cup strained lione}^ or maple syrup yolks 2 eggs juice 2 lemons 1 tablespoon sugar Yi cup whipped cream Beat yolks, add honey, sugar and lemon juice. Cook in double boiler. Cool and add whipped cream just before serving.