Harper's cook book encyclopædia

Another way : — Chill the yolk of a raw egg on ice; then put the yolk on a very cold plate, and add a little salt, a dash of cayenne, and a gill of olive oil, drop by drop, stirring constantly in the same direction ; when it forms a cream, add a teaspoonful of French mustard and a table-spoonful of cider vinegar ; stir all the time to keep from curdling. Lemon-juice or tarragon vinegar may be used instead of the cider vinegar. The mustard is frequently omitted. Another way : — Fill a bowl with ice-water and let stand ten minutes ; empty it, and break in the yolks of two raw eggs ; beat until creamy, add a teaspoonful of salt, half as much pepper, and a table-spoonful Mayonnaise, Swiss Assorted Salad of oil ; beat until thick, and add gradually half a pint of oil ; thin with two table-spoonfuls of sharp vinegar, pouring a few drops at a time. The beating should be done regularly from right to left, and the dressing should be a rich cream color when done. Another way : — Have ingredients and utensils very cold. Put the yolks of two eggs in a bowl and squeeze upon them a teaspoonful of lemon -juice. With a silver fork stir with a rotary motion, and as soon as the lemon -juice is blended with the yolks begin to pour in salad oil — a teaspoonful at a time at first — then, as the dressing thickens, in larger quantities. When a cup and a half of oil has been used, add two table-spoonfuls of vinegar, a teaspoonful of salt, a quarter of a teaspoonful of French mustard, and a heaping salt-spoonful of paprika. This will thin the dressing a little. Now stir in gradually half a cupful more of the oil, and set the mayonnaise on the ice until wanted. Mayonnaise, Swiss. — Make a good mayonnaise in the ordinary style. If you have a cupful of the dressing, have ready two rather large potatoes, boiled until tender. Put these through a vegetable - press, or beat them fine and light with a fork. Whip these into the mayonnaise, taking care that the whole is thoroughly blended, and that there are no hard lumps in the potato. Season to taste with salt and pepper, and, if you like, a few drops of onion-juice. Just before serving beat the white of the egg very light and stir it quickly into the dressing. This is excellent on a salad of vegetables, fish, or meat. It is improved by the addition of one or two good-sized raw tomatoes, peeled and cut into small pieces. As a matter of course, this is a very heavy dressing, not suitable for green salads, and when served with cold meat and bread-and-butter takes the place of a side dish. Remoulade Dressing. — Mash the hard-boiled yolks of three eggs until perfectly smooth, then add a raw yolk, and work with a spoon ; add half a teaspoonful of salt, a pinch of cayenne, and a gill of oil, drop by drop, stirring rapidly ; then add a table-spoonful of vinegar gradually, mix well, and use. Apple Salad. — Cut small, round slices from the tops of six nice King apples, hollow them out, making the pieces as large as possible. Do not spoil the shapes of the apples. Cut the scoopings in small squares and put them in a bowl. Cut, also the same size, the same quantity of white celery hearts and English nuts. Have half a pint of mayonnaise. Mix it with the salad, and finish with quarter of a pint of whipped cream. Mix gently, and serve in the apples.