By Mayonnaise Dressing
1 teaspoon mustard, 1 teaspoon salt, pinch cayenne, yolks of 2 eggs, 1 pint olive oil, 2 tablespoons vinegar, 2 tablespoons lemon juice, 1 cup whipped cream if liked.
Mix the dry materials in a shallow dish or soup plate. Add the egg yolks. Stir well with a silver fork or wooden spoon.
Add the oil a few drops at a time, stirring until it thickens.
When the dressing is thick, thin it with a little lemon juice, then add oil and lemon juice alternately, and lastly the vinegar.
The dressing liquefies as soon as mixed with the vegetables or meat; therefore it should be made stiff enough to keep its shape until used.
One cup of whipped cream may be added before using if liked.
Sauce Tartare
1/2 pint mayonnaise dressing, 3 olives, 1 gherkin, 1 tablespoon capers, 1 teaspoon parsley, 1 onion if liked.
Chop the olives, gherkin, capers, parsley and onion very fine, add them to the mayonnaise dressing, and it is ready for use.
French Dressing
1/4 teaspoon salt, 1/8 teaspoon pepper, 3-5 tablespoons oil, 1 tablespoon vinegar, 1/4 teaspoon onion juice if liked.
Put the salt and pepper in a bowl, dissolve them with the vinegar, add the oil slowly and mix well.
This dressing is suitable for egg or vegetable salads, and is also used to macerate meat or fish salad.
Lemon juice may be used instead of vinegar and the onion juice if liked.
Thanks for the recipes Don, I'm a rotton cook, but maybe these will help.... kill or cure!
They do look helpfull though
Midge, I'm going to be posting more of these old recipes. First, some of them are very practical and likely good tasting. Second, some of them will show what our previous generations (really, the women) went through to handle food. I will not invite societal comments...they are not the point.
Next week will be info on preserving butter and eggs...which will make all of us glad for our 'fridges.