Temperance cook book

Put the uncooked yolk of an egg into a cold bowl; beat it well with a silver fork; then add two saltspoonfuls of salt, and one saltspoonful of mustard powder; work them well a minute before adding the oil; then mix in a little good oil, which must be poured in very slowly (a few drops at a time) at first, alternated occasionally with a few drops of vinegar. In proportion as the oil is used, the sauce should gain consistency. When it begins to have the appearance of jelly, alternate a few drops of lemon juice with the oil. When the egg has absorbed a gill of oil, finish the sauce by adding a very little pinch of cayenne pepper and one and a half teaspoonfuls of good vinegar; taste it to see that there are salt, mustard, cayenne and vinegar enough. If not, add more very carefully. These proportions will suit most tastes; yet some like more mustard and more oil. Be careful not to use too much cayenne pepper. When ready to serve add half a cup of whipped cream, if you like. The cream makes it whiter and thinner. By beating the egg a minute before adding the oil, there is little danger of the sauce curdling; if by chance it should S MADS. 83 curdle, half a teaspoonful of the unbeaten white of an egg, or a few drops of vinegar, will often restore the smooth consistency. Be careful not to use too much, or it will make the sauce thin. The dressing liquifies as soon as mixed with vegetables or meat; therefore it should be made stiff enough to keep in shape until used. Never mix the dressing with the meat or fish until ready to serve, and then only part of it, and spread the remainder over the top. FRENCH DRESSING. One tablespoonful vinegar, three tablespoonfuls of olive oil, one saltspoonful each of pepper and salt, one teaspoonful of grated onion. First, mix the pepper and salt, then the oil and onion, and then the vinegar. When well mixed, pour over the salad. Mix all together, and serve. MAYONNAISE OF CAULIFLOWER. Boil cauliflower in water, add a little salt and butter; let it get cold; season with salt, pepper, three tablespoonfuls of vinegar and one of oil. Let them remain for an hour. When ready to serve, pile them on a dish to a point; then mask them with a mayonnaise sauce. VEGETABLE SALAD. All kinds may be made by using cold boiled pease, string beans, cauliflower, asparagus tops, beats or celery, cutting not too small and using any of the salad dressings according to taste. Nothing need be wasted. OYSTER SALAD. One quart of oysters, one small bunch of celery, one raw egg, yolks of two hard boiled eggs, two tablespoonfuls of best olive oil, one teaspoonful of sugar, one saltspoonful each of pepper, salt and made mustard, half a cupful of vinegar. Whip the raw eggs light with the sugar and the oil. Rub the yolks of the boiled eggs to a paste with the salt, pepper and mustard, add the beaten raw egg and oil, and beat in the vinegar, a few drops at a time. Drain the liquor from the oysters and cut them with a sharp knife into small pieces. Cut the celery into half inch lengths. Chopping bruises it. Put oysters and celery into a salad dish, mix with it half of the dressing and pour the rest over it. Garnish with celery tops and stoned olives.