Three table-spoonfuls of olive oil.
One table-spoonful of vinegar.
One-half tea-spoonful of salt.
One-quarter of a tea-spoonful of pepper.
One tea-spoonful of onion, scraped fine✪ Simple French Dressing.
Mix the pepper and salt together, add the oil and
onion, and then pour in the vinegar. Mingle all well,
and pour the dressing over the salad.
294 ^-^^ ^^ TTERN COOK-BOOK.
MAYONNAISE DRESSING, NO. I.
To make a pint of dressing (which should be suffi-
cient for twelve persons) use
Two eggs (yolks).
One tea-spoonful of mustard.
One-half tea-spoonful of salt.
One-half tea-spoonful of cayenne.
Two table-spoonfuls of lemon juice.
Two table-spoonfuls of vinegar.
Twelve table-spoonfuls of olive oil✪ Mayonnaise Dressing, No. 1.
In order to make this dressing properly, it is necessary
to have all the materials cold. The oil should stand in
the refrigerator for at least an hour before being used.
Place the yolks in a soup-plate, and beat them a
minute with a silver fork ; then add the salt, pepper and
mustard. Stir these well together, and commence to add
the oil, a few drops at a time, stirring continuously.
When the mixture becomes thick and ropy, the oil may
be added more freely ; and when the liquid is at this
stage, the vinegar should be added, half a tea-spoonful at
a time. After the dressing has become very thick, the oil
may be added, a table-spoonful at a time. When all the
vinegar is added, commence to add the lemon juice in
the same way, and stir continually until all the oil and
lemon juice are added. Set the dressing on the ice for
half an hour before using.
If the taste of the oil is not liked, four table-spoonfuls
of thick sweet cream, well whipped, may be stirred into
the dressing at the last ; this tones down the taste of the
oil. Thick whipped cream may be used in place of half
the oil, if the latter is very disagreeable to those served.
SALADS. 295
In warm weather this dressing may be prepared in half
the time by making it in a bowl set in a pan of cracked
ice and having both eggs and oil as cold as possible.
Should the dressing break or curdle, stir into it at once
the well beaten yolk of an egg, which will render all
smooth again.
MAYONNAISE DRESSING, NO. 2.
One egg-yolk (raw).
One egg-yolk (cooked).
One-half cupful of oil.
Vinegar to thin✪ Mayonnaise Dressing, No. 2.
One-half tea-spoonful of made mustard.
One-half tea-spoonful of salt.
One-quarter tea-spoonful of pepper.
One-half tea-spoonful of sugar.
Six drops of Worcestershire sauce.
Boil an egg ten minutes, and when cold, take out
the yolk, place it in a bowl, and mash finely with the
back of a silver spoon or with a wooden salad masher,
which is like a diminutive potato masher. When the
yolk is like powder, add the yolk of the raw egg, and stir
until the mixture is smooth; then put in the sugar, salt,
pepper, mustard and sauce. When the whole is well
mixed, add the oil by degrees, stirring continually, and as
soon as all is used, stir in sufficient strong vinegar to
make the dressing the desired consistency. Place it on
the ice for an hour at least before using. If the vinegar
is not strong, the dressing will be too thin before it is
acid enough.
TO COLOR MAYONNAISE.
Green. — Boil a double handful of spinach until ten-
296 THE PA TTERN COOK-BOOK.
Page 129 · 4 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Three table-spoonfuls of olive oil. One table-spoonful of vinegar. One-half tea-spoonful of salt. One-quarter of a tea-spoonful of pepper. One tea-spoonful of onion, scraped fine.
Mix the pepper and salt together, add the oil and onion, and then pour in the vinegar. Mingle all well, and pour the dressing over the salad.
MAYONNAISE DRESSING, NO. I.
To make a pint of dressing (which should be sufficient for twelve persons) use
Two eggs (yolks). One tea-spoonful of mustard. One-half tea-spoonful of salt. One-half tea-spoonful of cayenne. Two table-spoonfuls of lemon juice. Two table-spoonfuls of vinegar. Twelve table-spoonfuls of olive oil.
In order to make this dressing properly, it is necessary to have all the materials cold. The oil should stand in the refrigerator for at least an hour before being used. Place the yolks in a soup-plate, and beat them a minute with a silver fork ; then add the salt, pepper and mustard. Stir these well together, and commence to add the oil, a few drops at a time, stirring continuously. When the mixture becomes thick and ropy, the oil may be added more freely ; and when the liquid is at this stage, the vinegar should be added, half a tea-spoonful at a time. After the dressing has become very thick, the oil may be added, a table-spoonful at a time. When all the vinegar is added, commence to add the lemon juice in the same way, and stir continually until all the oil and lemon juice are added. Set the dressing on the ice for half an hour before using.
If the taste of the oil is not liked, four table-spoonfuls of thick sweet cream, well whipped, may be stirred into the dressing at the last ; this tones down the taste of the oil. Thick whipped cream may be used in place of half the oil, if the latter is very disagreeable to those served.
In warm weather this dressing may be prepared in half the time by making it in a bowl set in a pan of cracked ice and having both eggs and oil as cold as possible.
Should the dressing break or curdle, stir into it at once the well beaten yolk of an egg, which will render all smooth again.
MAYONNAISE DRESSING, NO. 2.
One egg-yolk (raw).
One egg-yolk (cooked).
One-half cupful of oil.
Vinegar to thin.
One-half tea-spoonful of made mustard.
One-half tea-spoonful of salt.
One-quarter tea-spoonful of pepper.
One-half tea-spoonful of sugar.
Six drops of Worcestershire sauce.
Boil an egg ten minutes, and when cold, take out the yolk, place it in a bowl, and mash finely with the back of a silver spoon or with a wooden salad masher, which is like a diminutive potato masher. When the yolk is like powder, add the yolk of the raw egg, and stir until the mixture is smooth; then put in the sugar, salt, pepper, mustard and sauce. When the whole is well mixed, add the oil by degrees, stirring continually, and as soon as all is used, stir in sufficient strong vinegar to make the dressing the desired consistency. Place it on the ice for an hour at least before using. If the vinegar is not strong, the dressing will be too thin before it is acid enough.
TO COLOR MAYONNAISE.
Green. — Boil a double handful of spinach until ten
Records on this page
Simple French DressingMayonnaise Dressing, No. 1Mayonnaise Dressing, No. 2Mayonnaise Dressing, No. 2