Boiled Mayonnaise Dressing
1 egg 1 piece of butter size of walnut 1 tablespoon of sugar 1/2 teaspoon of mustard 1/2 teaspoon of salt 1/2 teaspoon white pepper 1 tablespoon cider vinegar 1 tablespoon boiling water just before putting in double boiler.
Mix dry ingredients and beaten egg. Add melted butter and vinegar. Beat well until thoroughly mixed. Add boiling water; cook until thick. Use level measures. If too thick use plain cream to thin.
Mayonnaise Dressing Without Oil
2 Tablespoons Dry Mustard 2 " " Salt 2 " " Flour 2 " " Sugar
Sift together through fine strainer three times. Put into a double cooker two cups of milk. Beat four eggs thoroughly. Add to the milk.
Melt two tablespoons of butter and add to the milk and eggs. Then add all the above dry sifted ingredients.
Put on fire, stirring constantly. When it begins to thicken add drop by drop one-half teacup vinegar.
Cook until thick, which will be about twenty minutes.
Remove from fire and put in cool place.
MRS. OLIVER H. P. BELMONT, President Political Equality Ass'n.
New York.
[Illustration]
French Dressing
1/2 teaspoon salt 2 tablespoons lemon juice 1/2 teaspoon pepper 4 tablespoons olive oil
Alabama Dressing
2 cups of oil yolks of 3 eggs 1/2 cup of vinegar
Make this carefully into a smooth and well blended mayonnaise. It will take fully 1/2 hour, but the success of the dressing depends upon the mayonnaise. Now stir in slowly 1/2 bottle chili sauce until well mixed with the mayonnaise. Then chop together very fine 1 bunch of chives, 3 hard boiled eggs, 2 pimentos, 1/2 green pepper; add paprika and salt to taste and mix well with the mayonnaise.
This will make about 1 quart of dressing. It should be kept in a cool place and covered when not in use. It will keep a long time.
Cooked Salad Dressing
Yolks 2 eggs 1/2 teaspoon dry mustard 1/2 teaspoon salt 4 tablespoons butter 6 tablespoons hot vinegar 1 tablespoon sugar
Beat yolks until creamy, add to them the mustard, salt and sugar. Beat in slowly the butter melted, also add vinegar. Cook until it thickens.
It is best to make this in a double boiler. When cold, add 1 cup sweet or sour cream.
This keeps well and is particularly fine for lettuce, celery, beans, asparagus or cauliflower.
Caviare Dressing
(For Tomato Salad)
2 heaping tablespoons of caviare Yolks of 2 eggs, boiled hard and grated One tablespoon of chopped onions 1/4 tablespoon of paprika 4 tablespoons of olive oil 2 tablespoons of tarragon vinegar
MEAT and FISH SAUCES
Bechamel Sauce
1 1/2 cups whitestock 1 slice onion 1 slice carrot Bit of Bay leaf Sprig of parsley 1/8 teaspoon pepper 6 peppercorns 1/4 cup butter 1/4 cup flour 1 cup scalded milk 1/2 teaspoon salt
Cook white stock 20 minutes with onion, carrot, bay leaf, parsley and peppercorns, and then strain; there should be one cupful.
Melt the butter, add flour, and gradually the hot stock and milk. Season with salt and pepper.
A Sauce for Hot Meats
1/2 cup sharp vinegar 2 tablespoons Colman's Mustard a little Tabasco Sauce 2 tablespoons Horse Radish 1/2 cup butter melted very hot Pepper and salt to taste
A warmed-up dinner was never worth much --Boileau.
Gravy Warmed Over for Meats
One-half cup walnut catsup, 1 wine glass tomato catsup, 1 small cup sherry (may be omitted), 1 tablespoon butter, rubbed smooth with flour, 1 small onion chopped very fine, 1 teaspoon currant jelly, salt and pepper.
When thoroughly mixed lay slices of the meat in a dish, pour the gravy over, then set dish in the oven until all is well heated through. Serve.
Horse Radish Sauce
Make a plain white sauce and season to taste. When done add 3/4 cup of grated horseradish and 1/2 cup cream.
Very good for meats, especially boiling meat.
STATE OF KANSAS.
Jan. 6, 1914.
Editress Suffrage Cook Book:
What do I think of woman suffrage? I wrote the resolution in the Kansas Senate submitting the constitutional amendment for it. When I became Governor of Kansas I found a hundred little orphans at our State Orphans' Home, mothered by a man. The little unfortunates at our schools for the deaf and the blind were mothered by men. I placed women at the head of these institutions.