MAYONNAISE DRESSING.
Yolks of 2 eggs, half-teaspoonful of salt, pinch of Cayenne pepper, 2 teaspoonfuls of mustard, and half-teaspoonful of powdered sugar. Mix the ingredients thoroughly, then drip in half-cup of olive oil, drop by drop, stirring all the time one way. When thick add a teaspoonful of lemon juice. When the dressing is thick and smooth add a tablespoonful of cream. Stir with a wooden spoon or paddle.
COCOA.
Cup of boiling water, cup of boiling milk, a teaspoonful of cocoa; sugar to taste.
CHOCOLATE.
Put one-third of a square of Baker’s chocolate with 1 cup of boiling water and a tablespoonful of sugar into a saucepan. Set the pan over the fire and stir, moving piece of chocolate through water until it is melted. Ready to serve when boiling-point is reached. If chocolate is allowed to boil, separation of the fat from the other ingredients takes place, rendering it indigestible. If sweet chocolate is used, dispense with sugar.
CHOCOLATE SOUFFLE.
Half-pint of milk, 4 tablespoonfuls of boiled chocolate, 2 tablespoonfuls of sugar, 2 tablespoonfuls of flour, 4 eggs. Put milk in a double boiler; when hot, sieve the flour into it, gradually stirring all the time, and let it cook six minutes. Put the chocolate, sugar, and 2 tablespoonfuls of water on the fire until smooth and glossy, then stir into the boiler. Take from the fire, and add beaten yolks. When cool add the whites beaten to a stiff froth. Pour the batter into a buttered dish that will hold a quart. Set dish in hot water, and place in the oven for a few minutes. Serve with vanilla cream sauce.
VANILLA CREAM SAUCE.
Beat together 2 tablespoonfuls of butter, two-thirds cup of granulated sugar, 1 tablespoonful of vanilla; then gradually beat in 2 cups of whipped cream. Place bowl in a pan of hot water, and stir carefully for three minutes.