Salads, Sandwiches and Chafing-Dish Dainties | Page 8

cold bowl, beat well, and add to it the curdled mixture, a little at a time.
=Red Mayonnaise.=
Mix a level teaspoonful of Italian tomato pulp with a teaspoonful of mayonnaise dressing, and when well blended beat very thoroughly into a cup or more of the dressing, or add dressing until the desired tint is attained.
=Red Mayonnaise, No. 2.=
(For fish.)
Pound dried lobster coral in a mortar, sift, and add gradually to the dressing, to secure the shade desired. Or, after the salad is arranged in the bowl, or in nests, mask the top with mayonnaise of the usual color, and sift the coral over the centre, leaving a ring of yellow around the edge.
=Sauce Tartare.=
Make a mayonnaise dressing, using tarragon vinegar. To each cup of dressing add one shallot, chopped fine, two tablespoonfuls, each, of finely chopped capers, olives and cucumber pickles, one tablespoonful of chopped parsley, and one-fourth a teaspoonful of powdered tarragon.
=Sardine Mayonnaise.=
Skin and bone three sardines and pound them to a pulp; sift the cooked yolks of three eggs and add to the pulp; work until smooth, then add to one cup of mayonnaise dressing.
=Jelly Mayonnaise.=
(Used for masking cold fish or salads, or as a garnish with forcing-bag and tube.)
To a cup of mayonnaise dressing beat in gradually from two tablespoonfuls to one-third a cup of chilled but liquid aspic. More seasoning may be needed. Apply to a cold surface, or chill before using with forcing-bag.
=Livournaise Sauce.=
To a cup of mayonnaise dressing add a grating of nutmeg, one tablespoonful of chopped parsley and the pulp of eight anchovies.
To prepare the anchovies, wash, dry, remove skin and bones and pound to a pulp in a mortar.
=Boiled Dressing for Chicken Salad.=
INGREDIENTS.
1/2 a cup of chicken stock, well reduced. 1/2 a cup of vinegar. 1/4 a cup of mixed mustard. 1 teaspoonful of salt. 1/2 a teaspoonful of paprica. Yolks of 5 eggs. 1/2 a cup of oil. 1/2 a cup of thick, sweet cream.
Method.--Simmer the liquor in which a fowl has been cooked, until it is well reduced. Put the stock, vinegar and mustard into a double boiler, and add the salt and pepper. Beat the yolks of the eggs and add carefully to the hot mixture, cooking in the same manner as a boiled custard. When cold and ready to serve, beat in with a whisk the oil, and then fold in the cream, beaten stiff with a Dover egg-beater. Melted butter, added before the dressing is cold, may be substituted for the oil.
=Boiled Salad Dressing.=
INGREDIENTS.
1 teaspoonful of mustard. 1/2 a teaspoonful of salt. 1/4 a teaspoonful of paprica. Yolks of 3 eggs. 4 tablespoonfuls of melted butter. 2 tablespoonfuls of vinegar. 1/2 a cup of thick cream. 2 tablespoonfuls of lemon juice.
Method.--Mix together the mustard, salt and paprica, and add the yolks of eggs; stir well and add slowly the butter, vinegar and lemon juice, and cook in the double boiler until thick as soft custard. When cool and ready to serve, add the cream, beaten stiff with the Dover egg-beater.
=Cream Salad Dressing.=
INGREDIENTS.
3/4 a cup of thick cream. 2 tablespoonfuls of vinegar or lemon juice. 1/4 a teaspoonful of salt. A dash of white pepper and paprica.
Method.--Add the seasonings to the cream and beat with a Dover egg-beater until smooth and light. Add a scant fourth a cup of grated horseradish, for a change. The radish should be freshly grated, and added to the cream after it is beaten.
=Dressing for Cole-Slaw.=
Beat the yolks of three eggs with half a teaspoonful of made mustard, a dash of pepper and one-fourth a teaspoonful of salt; add one-third a cup of vinegar and two tablespoonfuls of butter, and cook over hot water until slightly thickened. Set aside to become cold before using.
=Bacon Sauce.=
Heat five tablespoonfuls of bacon fat; cook in it two tablespoonfuls of flour and a dash of paprica; add five tablespoonfuls of vinegar and half a cup of water; stir until boiling; then beat in the beaten yolks of two eggs, and a little salt if necessary. Do not allow the sauce to boil after the eggs are added. Add to salad after it has become thoroughly cold. Good with dandelion, endive, chicory, corn salad or lettuce.
=Hollandaise Sauce.=
Beat half a cup of butter to a cream; add the yolks of four eggs, one at a time, beating in each thoroughly; add one-fourth a teaspoonful of salt, a dash of paprica or cayenne, and half a cup of boiling water. Cook over hot water until thick, adding gradually the juice of half a lemon. Chill before using. This is good, especially for a fish salad, in the place of mayonnaise.
=Bernaise Sauce.=
Use tarragon instead of plain vinegar, omit the water, with the exception of one tablespoonful, and the hollandaise becomes bernaise sauce. Oil may be used in the place of butter. The