Lowney's cook book

Mix the dry ingredients; add lemon juice and oil alternately, and beat until quite thick. Cream Dressing 3 egg yolks hard cooked * 1 teaspoon mustard 1 teaspoon salt 2 tablespoons vinegar ^ teaspoon cayenne 1| cups thick cream Mash the yolks; add salt, vinegar and mustard. Beat the cream until stiff; add the beaten cream, little at a time, to the egg mixture; when stiff, add cayenne. Boiled Dressing 3 tablespoons butter ^ teaspoon paprika 1 teaspoon salt 1 cup milk 1 teaspoon mustard 3 egg yolks I cup hot vinegar Cream butter; add seasonings and hot milk; pour on to the egg yolks. Cook in doable boiler until thick; add vinegar, strain, and serve. Boiled Cream Dressing \ cup butter 3 egg yolks 1 teaspoon salt 2 tablespoons flour 1 teaspoon mustard ^ cup vinegar 1 teaspoon paprika 1 cup cream Melt butter; add flour, seasonings, egg and vinegar; cook until thick; add beaten cream. Beat well, chill, and serve. Boiled Salad Dressing 3 eggs ^ tablespoon mustard 1 tablespoon oil IJ cups milk 1 tablespoon salt f cup vinegar Beat eggs slightly; add gradually oil, salt and mustard ; when smooth, add vinegar, then milk. Cook in double boiler, stirring constantly until mixture thickens. Horse-radish Cream Dressing 4 tablespoons grated horse-radish ^ teaspoon paprika 1 teaspoon salt few grains cayenne 2 tablespoons vinegar I cup cream. Beat cream until stiff; add remaining ingredients and serve. Horse-radish Cream Dressing No. 2 ^ cup grated horse-radish 1 teaspoon salt 2 tablespoons lemon juice ^ teaspoon mustard 2 tablespoons vinegar | teaspoon paprika 1 teaspoon AVorcestershire sauce 1 cup cream Beat cream until stiff. Add remaining ingredients, and serve. Aspic Jelly Salad Serve small molds of aspic jelly on crisp lettuce leaves. Garnish with curled celery; marinate with French dressing, and garnish with mayonnaise. Butter Bean Salad 2 cups cold butter beans 2 hard-cooked eggs French dressing parsley- Cream dressing few drops onion juice Cover beans with French dressing and let stand one half hour. Drain, sprinkle with onion juice, mix with cream dressing. Arrange on serving dish and garnish with slices of hard-cooked eggs, cut lengthwise, and parsley. Beet Salad 6 cooked beets French dressing parsley 4 hard-cooked eggs Cut beets in cubes; marinate with French dressing; let stand one hour. Chop the whites of the eggs until fine; press yolks through a sieve. Arrange beets on salad dish in a mound. Garnish base of mound with alternating rows of white and yolk of egg and parsley. Lima Bean Salad Prepare, dress, and garnish the same as Butter Bean Salad. 176 lowney's cook book Celery Salad Wash, scrape, and cut in small pieces, one bunch of celery, using the top leaves and upper part of stalks for garnishing. Cut the stalks in two-inch pieces and curl both ends. Mix the celery with mayonnaise dressing; let it stand in the ice chest one half hour. Garnish with mayonnaise, curled celery, and celery leaves. Cabbage Salad No. i Mix one cup and a half of cabbage and one cup and a half of celery; add one tablespoon chopped onion, one teaspoon Worcestershire Sauce, and one cup boiled dressing. Chill and serve. Cabbage Salad No. 2 Remove the center from a heavy white cabbage, leaving