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(Salad Dressings) - (The International Jewish Cook Book)

Beat the yolk of one egg in a cold dish with a silver or wooden fork. If
the weather is very warm, place the bowl in a larger vessel filled with
chopped ice. When the egg is beaten add one-half teaspoon of salt, dash
of red pepper, one-half teaspoon of English mustard and olive oil, drop
by drop, being careful to beat well without reversing the motion for
fear of curdling. When the dressing thickens, begin adding the vinegar
or lemon juice, drop by drop. Then add more olive oil, then more acid,
continuing until one cup of olive oil and two teaspoons of vinegar or
lemon juice are all used. Be sure to have all the ingredients and dishes
as cold as possible.
If the mixture should curdle, begin immediately with a fresh egg in a
fresh dish and when it is well beaten add carefully the curdled mixture,
drop by drop.
To serve twenty people one pint of mayonnaise is required.

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Before making this dressing for salads, Mary placed a large soup plate
or a shallow bowl in the refrigerator, also a bottle of olive oil and
two egg yolks. All should be quite cold. Put the yolks on the cold
plate, add 1/4 teaspoonful of salt, the same of mustard. Mix well and
then, with a fork, stir or blend the olive oil into it drop by drop.
After about 1/2 cup of oil has been blended in, add lemon juice, a
drop or two at a time. Then more oil, and when it becomes very thick
add more lemon juice. A pint or even more oil may, with care, be
blended into two yolks. Care must be taken not to mix oil in too fast,
or the egg and oil will separate, making a mixture resembling curdled
custard. If this should happen, take another plate, another egg yolk,
and begin over again, blending a drop or two at a time in the curdled
mixture. Then add more oil and lemon juice as before.

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Take the yolks of six eggs, one teacup best cider vinegar, one teacup
white sugar, one tablespoon pure mustard, one-fourth pound of butter,
one teaspoon salt, one pint water, two tablespoons corn starch. Put
the water and vinegar in granite iron vessel, and let come to a boil.
Beat the rest of the ingredients to a cream; stir this into the
vinegar rapidly to prevent burning. Put in self-sealing can, and keep
in a cool place.

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Mayonnaise Dressing

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.

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Boiled Mayonnaise Dressing

1 egg

1 piece of butter size of walnut

1 tablespoon of sugar

1/2 teaspoon of mustard

1/2 teaspoon of salt

1/2 teaspoon white pepper

1 tablespoon cider vinegar

1 tablespoon boiling water just before putting in double boiler.

Mix dry ingredients and beaten egg. Add melted butter and vinegar. Beat

well until thoroughly mixed. Add boiling water; cook until thick. Use

level measures. If too thick use plain cream to thin.

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Mayonnaise Dressing Without Oil

2 Tablespoons Dry Mustard

2 " " Salt

2 " " Flour

2 " " Sugar

Sift together through fine strainer three times. Put into a double

cooker two cups of milk. Beat four eggs thoroughly. Add to the milk.

Melt two tablespoons of butter and add to the milk and eggs. Then add

all the above dry sifted ingredients.

Put on fire, stirring constantly. When it begins to thicken add drop by

drop one-half teacup vinegar.

Cook until thick, which will be about twenty minutes.

Remove from fire and put in cool place.


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