Mix and sift the cornstarch and sugar and add to the scalded milk. Mix the mustard, paprika and salt to a paste with some of the vinegar. Add the remainder of the vinegar to the thickened milk, then add the egg yolks, and cook until the eggs are done. Add the seasonings and cool.
Total volume 4¾ qt
Calories in one serving______
Cost of one serving______
FRENCH DRESSING
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Salt | 3 tbsp. | ||||
| Mustard | ½ tsp. | ||||
| Paprika | 1 tbsp. | ||||
| Pepper | ½ tsp. | ||||
| Vinegar | 2 c. | ||||
| Oil | 4 c. | ||||
| Onion juice | 1 tbsp. |
Mix the dry ingredients and add enough vinegar to make a paste. Add to this the remainder of the vinegar and oil and beat thoroughly.
Total volume 6 c.
Calories in one serving______
Cost of one serving______
MAYONNAISE
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Egg yolks | 3 | ||||
| Vinegar | ¾ c. | ||||
| Oil | 1 qt. | ||||
| Mustard | 1 tsp. | ||||
| Powdered sugar | 1 tsp. | ||||
| Paprika | ½ tsp. | ||||
| Salt | 1 tbsp. | ||||
| Red pepper | ¼ tsp. |
Beat the egg yolks thoroughly, and add to them about two tablespoonfuls of vinegar and continue beating. Add the oil a little at a time until a thick emulsion has been formed, and then the oil and vinegar may be added alternately in larger amounts. The seasonings may be added dry, or a little of the vinegar reserved to mix to a paste with them.
Total volume 5 c.
Calories in one serving______
Cost of one serving______