Process: Put seasoning in bowl, add egg yolks and mix thoroughly, add oil drop by drop, until four tablespoons have been added, after which larger quantities may be added. Stir constantly. As mixture thickens, add a teaspoon lemon juice or vinegar. Continue adding oil and lemon juice or vinegar alternately until all is used, stirring constantly. All ingredients should be very cold. Set bowl in which dressing is made in a bowl of crushed ice.
CHERRY PIE
Pick over, stem and pit cherries (there should be two cups when pitted). Heat to boiling point in their own juice, then chill them. Line a perforated pie pan with Rich Paste, moisten the rim with cold water and lay around a strip of pastry one inch wide, press lightly. Brush the pastry over with slightly beaten white of egg. Sweeten cherries to taste, add a few grains of salt and turn into lined pie pan. Sift over two tablespoons flour, moisten rim and cover with top crust, flute the edges and bake in hot oven for the first ten minutes, then reduce heat, continue baking for twenty-five minutes. Serve hot with cheese, cut in strips one-fourth inch thick and wide by two and one-half inches long.
ICED TEA
Make tea and chill. Serve in glasses filled with crushed ice, adding (if desired) one tablespoon lemon juice to each glass. Pass fine granulated (Bar) sugar. Place each glass on a small plate.
June
Second Sunday