One-half teaspoonful of mustard, one-half teaspoonful of sugar, one teaspoonful of salt and a dash of cayenne pepper; then add two raw egg yolks, beat well and stir in a teaspoonful of strong vinegar; add very carefully, drop by drop, a scant three-quarters of a cup of best olive oil, and as it thickens half a teaspoonful of vinegar. This recipe never fails, if the directions are carefully followed. The eggs and oil should be kept in the refrigerator and be ice cold. Lemon juice may be used, instead of vinegar, if preferred.
[CREAM SALAD DRESSING.]
One-quarter of a cup of strong cider vinegar, one cup and a quarter of water, one-half cup of butter, one teaspoonful of mustard, one teaspoonful of salt, one tablespoonful, slightly heaping, of corn starch, one teaspoonful of sugar, a dash of cayenne pepper and the yolks of four eggs. Put the vinegar and water in a saucepan and when it boils add the butter. Beat the yolks of eggs and the other ingredients together with an egg-beater, making it quite foamy and light; pour the boiling vinegar and water upon this mixture, which will partially thicken. The bowl in which it is mixed should be placed in a pan of hot water on the stove, beating it all the time with the egg-beater. Just before it reaches the boiling point remove and turn it out into a cold bowl, beating hard for a few minutes. When perfectly cold pour it into a glass jar, fasten down the top and keep in refrigerator.
[FRENCH DRESSING.]
One tablespoonful of vinegar, three tablespoonfuls of olive oil, a saltspoonful of salt and one of white pepper, and a few drops of any good sauce. Lettuce should be well washed in very cold water, leaf by leaf, and drained in a basket, which comes for the purpose, then placed on the ice, and at serving time put into the salad bowl. Lettuce should never be cut with a knife, but torn with a fork and spoon, and it should not be allowed to stand after the dressing is poured over it.
[TOMATO ICE SALAD.]
Put a quart can of tomatoes in a saucepan over the fire with half an onion, a slice of green pepper, if convenient, three cloves, two bay leaves, a sprig of parsley, a teaspoonful of sugar, and pepper and salt to taste. Cook until the onion is tender—about ten minutes—remove from the fire, press through a sieve fine enough to retain the seeds. When cold freeze as water-ice and mould—a melon mould is very pretty for it—pack in salt and ice in the usual way; turn it out in a nest of crisp young lettuce and serve with a mayonnaise dressing in a sauceboat.
[2][TOMATO JELLY.]
One can of tomatoes put on to heat in a granite or porcelain-lined saucepan with a large slice of onion, one clove, two bay leaves, a teaspoonful of chopped green pepper, salt to taste and a little sugar. Soak half a box of gelatine in a little water for half an hour, and after the tomatoes have simmered fifteen minutes let them come to a boil and pour over the gelatine to dissolve it; strain through a very fine sieve into a bowl, let it get perfectly cold, and when it begins to thicken stir well and turn into an earthenware mould. It looks prettier in a round one. Set on ice. Serve the jelly on a round dish in a bed of fresh, crisp young lettuce leaves, and place a spoonful of tender, finely-cut celery in each leaf, and pour mayonnaise around it. The jelly is better made the day before it is needed.