Vegetarian Cook Book

Steam the potato until tender, mash smooth, add egg yolks, and then proceed as for the ordinary mayonnaise, adding alternately the oil and the lemon juice. FRENCH SALAD DRESSING Oil, 3 tablespoons. Salt. Lemon juice, 1 tablespoon. Onion juice, % teaspoon. Mix and pour over the salad. NUT OR OLIVE OIL SALAD DRESSING Oil, 1/2 cup. Water, i/^ cup. Lemon juice, 1^4 cup. Salt, 1 teaspoon. Eggs, beaten, 3. Beat all well together; set in hot water over the fire, and stir constantly till thickened. As soon as it begins to thicken, remove from the fire, and place in a dish of cold water, stirring until it cools, and set on ice till cold. It is then ready for use, OIL SALAD DRESSING (SOUR) Lemon juice, 2 teaspoons. Oil, 14 cup. Salt, % teaspoon. Water, 2 teaspoons. Eggs, 2, Heat together in a double boiler, stirring constantly. When it begins to thicken, place in cold water and stir until cold. FAVORITE SALAD DRESSING Butter, 11/2 dessert-spoons. Flour, 1 heaped dessert-spoon. Salt. Lemon juice, 14 cup. Melt the butter in a saucepan, but be careful not to brown it. When hot, stir in the flour, and the hot lemon juice, diluted with one fourth cup water. Beat in thoroughly the egg yolk, salt to taste, and remove. When cool, stir this dressing through the vegetables, and serve on a garnish of crisp lettuce. NUT AND TOMATO SALAD DEESSING Nut butter, 1 teaspoon. Tomatoes, strained, 1 cup. Salt. Dilute the nut butter with a little of the tomato ; when mixed smooth, add the remainder of the tomato ; cook over a double boiler. NUT SALAD DRESSING Nut butter, 2 dessert-spoons. Lemon juice, % cup. Egg yolk, 1. Salt. Dilute the lemon juice with an equal quantity of water, and stir gradually into the nut butter as if preparing for table use; cook over boiling water until it is thickened; remove, and add salt and beaten egg yolk; beat smooth. If to be used for fruit, add sugar. WHIPPED CREAM SALAD DRESSING Egg yolks, 5. Butter, melted, Y^ cup. Lemon juice, 4 tablespoons. Salt, 1 level teaspoon. Sugar, 1 level teaspoon. Rich cream, 1 cup. To the yolks add the salt and sugar; beat with an egg whisk until thick and light, then add gradually the melted butter and the lemon juice. Cook over hot water until the mixture thickens and falls away from the sides of the pan. Take from the stove, put into a glass jar, and when cool cover closely. When ready to use, pour into it lightly the rich cream whipped to a stiff, dry froth. If whipped cream can not conveniently be obtained, plain sweet or sour cream may be used in the dressing, but it will not be so light and flaky. WHITE DRESSING Egg yolk, light colored, 1. Salt. Cracked ice. Cream, whipped to stiff froth, 6 tablespoons. Oil, 6 tablespoons. Lemon juice, 1 tablespoon. Drop the yolk into a cold bowl, mix lightly, and salt; then add the oil drop by drop. The dressing should be very thick. Stand the bowl in another containing a little cracked ice, so that you may be constantly reducing the color of the egg. Slowly add the lemon juice, then stir in the whipped cream. This dressing, if properly made, should be almost as white as whipped cream, while having the flavor of mayonnaise. Serve with Waldorf salad. CREAM SALAD DRESSING NO. 1 Cream, 1 cup. Butter, size of walnut. Salt, 1 level teaspoon.