Salads, Sandwiches and Chafing-Dish Dainties | Page 8

sufficient indication that they will not thicken upon the addition of
the oil, and it were better to select others and begin again. Take care to
add the teaspoonful of acid to the yolks and condiments before
beginning to drop in the oil, as this lessens the liability of the mixture
to curdle.
=How to Make Mayonnaise in Quantity.=
If four quarts or more of dressing be required, make the full amount at
one time; cut down the number of yolks to one for each pint of oil, but
keep the usual proportions of the other ingredients. Use a Dover
egg-beater from the start; after a little a teaspoonful of oil can be added
instead of drops, and, very soon, a much larger quantity.
=Curdled Mayonnaise.=
Occasionally a mayonnaise will assume a curdled appearance; under
such circumstances, often the addition of a very little of white of egg or

a few drops of lemon juice, with thorough beating, will cause the sauce
to resume its former smoothness. In case it does not become smooth,
put the yolk of an egg into a 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