. The standard domestic science cook book. MAYONNAISE—NO. 2. Put in stewpan lump of butter the size of an egg, and whenmelted work in 1 tablespoonful of flour; then add 1 teacupful ofmilk or water and let come to a boil. Mix 3 beaten eggs with 1tablespoonful of sugar, 1 teaspoonful of dry mustard, 1 teacupfulof vinegar and salt and pepper to taste; stir into the other in-gredients in the sauce-pan, let boil and set away to cool. 477. FRENCH DRESSING. Put 6 tablespoonfuls of salad oil in a bowl, add to it 3 table-spoonfuls of white wine vinegar, ^ teaspoonful of salt, a littlecayenne, and a few
. The standard domestic science cook book. MAYONNAISE—NO. 2. Put in stewpan lump of butter the size of an egg, and whenmelted work in 1 tablespoonful of flour; then add 1 teacupful ofmilk or water and let come to a boil. Mix 3 beaten eggs with 1tablespoonful of sugar, 1 teaspoonful of dry mustard, 1 teacupfulof vinegar and salt and pepper to taste; stir into the other in-gredients in the sauce-pan, let boil and set away to cool. 477. FRENCH DRESSING. Put 6 tablespoonfuls of salad oil in a bowl, add to it 3 table-spoonfuls of white wine vinegar, ^ teaspoonful of salt, a littlecayenne, and a few drops of onion juice. Work smooth withbeater and serve. A nice dressing for lettuce or tomatoes. 478. CREAM DRESSING. Beat the yolks of 2 eggs and work smooth with 1 tablespoonfulof sugar, 1 dessertspoonful mustard, 9 tablespoonfuls salad oil, 3tablespoonfuls vinegar, 1 dessertspoonful salt, a dash of cayenneand 1 teacupful of well whipped sweet cream. 479. TARTAR DRESSING. Stir into mayonnaise dressing capers or pickles chopped IPPROMi TOSMEfflTHHSfl^MT^
Size: 1552px × 1610px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1900, bookpublisherchi, booksubjectcbk
