Lowney's cook book

3 cups tomatoes 3 tablespoons chopped onion bit of bay leaf 2 tablespoons chopped red pepper 4 tablespoons butter I cup cornstarch , 4 cloves 1 Ggg 1 teaspoon salt Melt butter; add onion and pepper, cook five minutes; add cornstarch, tomatoes, cloves, bay leaf and salt. Cook until thick. Strain. Add beaten egg. Cool in buttered tin. Cut in any shape desired. Dip in crumbs, egg and crumbs, and fry in deep fat. Shell Fritters 2 cups flour I teaspoon salt 1 cup water grated rind and juice 1 lemon ^ cup sugar 5 eggs I cup butter 1 tablespoon flavoring Mix butter, fruit juice, rind and. water; boil two minutes. Add sugar and flour. Beat until mixture leaves sides of pan. Cool. Add eggs, one at a time, and beat five minutes between each addition. Drop by spoonfuls into hot fat and fry ten to twelve minutes. Drain on brown paper, sprinkle with sugar, and serve with chocolate, caramel, orange, or wine sauce. CHAPTER XI SALAD DRESSING Mayonnaise Dressing No. i Success in making a mayonnaise dressing generally depends upon all the ingredients being of the same temperature. 2 egg yolks 1 tablespoon vinegar 1 teaspoon salt 1 tablespoon lemon juice I teaspoon cayenne 1 cup olive oil 1 teaspoon mustard ^ teaspoon paprika Mix salt, cayenne, mustard and paprika. Beat yolks well, and add to seasonings; beat until mixture is thick. Add olive oil, drop by drop, for the first four tablespoons, then more rapidly until oil is used, thinning as needed with lemon juice and vinegar. Mayonnaise Dressing No. 2 yolks of two hard-cooked I teaspoon paprika eggs few grains cayenne 1 teaspoon salt 1 tablespoon vinegar 1 teaspoon mustard 1 tablespoon lemon juice 1| cups olive oil 1 raw egg yolk Mash hard-cooked yolks; add raw yolk, salt, mustard, paprika and cayenne. Stir until well blended; add four tablespoons oil, drop by drop, then the remainder by teaspoonfuls, thinning by adding lemon juice and vinegar as the mixture becomes too thick to handle. 1 ''O Mayonnaise Dressing No. 3 Use same ingredients as jVIayonnaise Dressing No. 2, omitting yolk of raw egg, and using one whole egg. Mayonnaise Cream Dressing Add one half cup cream beaten until stiff to Mayonnaise Dressing No. 1. Butter Salad Dressing ^ cup butter few grains cayenne 2 tablespoons flour 1 cup milk 2 teaspoons salt | cup vinegar 2 teaspoons mustard 3 eggs Melt butter; add flour, mustard, salt, cayenne and milk. Cook in double boiler five minutes. Pour on to the beaten eggs ; add vinegar, and cook in double boiler until mixture thickens. French Dressing No. i 1| teaspoons salt | teaspoon paprika I teaspoon pepper 6 tablespoons oil few grains cayenne 3 tablespoons vinegar Rub bowl with onion; mix salt, pepper, cayenne; add paprika, oil and vinegar. Stir with a piece of ice. French Dressing No. 2 ^ teaspoon mustard few grains cayenne 1 teaspoon salt | teaspoon finely minced onion I teaspoon paprika 6 tablespoons oil 2 tablespoons vinegar Mix onion, salt, mustard, paprika and cayenne. Mash until of a creamy consistency; add oil and vinegar alternately, beating all the time. French Dressing No. 3 1 teaspoon mustard few grains cayenne 1 teaspoon salt 3 tablespoons lemon juice I teaspoon paprika 6 tablespoons oil