To one pint of boiling cream, add two ounces of flour, stirred to a smooth paste with two ounces of butter; cook two minutes. Remove from sauce pan and add one ounce more of butter, stirring until cool and perfectly mixed; then season to taste with lemon juice, salt, pepper, and mustard (blending the mustard first in a little lemon juice). Add sliced olives; or, if preferred, use one tablespoonful of chopped parsley and one half teaspoonful of finely chopped onion; the olives are best with cabbage, and onion and parsley with mixed salads.
Beat one egg very light; add one tablespoonful of vinegar and cook in double boiler until thick; place one tablespoonful of butter in a bowl and pour the hot custard over it; beat until smooth, then add mustard and salt to taste—one half teaspoonful of mustard, and saltspoonful of salt is the usual proportion,—with half a teaspoonful of sugar to blend. Set away to cool. Just before using, add sufficient sweet cream to thin to the consistency of rich cream.
To the yolks of two eggs add a scant teaspoonful of mustard, equal quantity of salt, and a dash of cayenne pepper, stir, then add, very slowly almost drop by drop, one teacupful of olive oil. The mixture should be as thick as butter, then add one tablespoonful of lemon juice, if too thick, thin with sweet cream. For cabbage or potato salads it is well to add one half cup of sweet cream, while for tomato, aspic or plain, no cream should be used.
Mix one half teaspoonful of salt, with one half saltspoonful of pepper and two tablespoonfuls of lemon juice; then add slowly, stirring briskly, one half cupful of oil. Very nice for plain salads.
Mix one tablespoonful of sugar, one teaspoonful of mustard, one teaspoonful of salt, a speck of cayenne and the yolk of one egg; add two tablespoonfuls of melted butter and one half cupful of milk. Stir over boiling water until it thickens. Take from the fire and add the beaten white of the egg and two tablespoonfuls of lemon juice.
Beat together one level teaspoonful of mustard, one heaping teaspoonful of sugar, one dessertspoonful of melted butter, one half teaspoonful of salt and the yolk of one egg; add one cupful of milk and cook in double boiler until it thickens; stirring all the while. When thick add lemon juice or vinegar to taste. This dressing can be kept any length of time by bottling, not necessary to seal.
Heat one half cupful of vinegar and one half cupful of sugar. When very hot add one half cupful of sour cream into which the yolks of two eggs have been beaten. Stir well, remove from the fire and then chill before using.
Very nice on cabbage salad.
In a salad bowl put a layer of fresh watercress, then a layer of thinly sliced cucumbers, then a layer of tomatoes with a teaspoonful of chopped chives. Repeat the process and put a border of watercress round the bowl. When ready to serve pour on a French dressing and toss until well mingled.
Select good sized, smooth, solid tomatoes, scald and skin quickly, slip into ice-water to chill, then carefully remove center without breaking under part; remove seed pulp with your finger, then fill with a chopped mixture of onion, cucumber, parsley, and cress; cover with mayonaise dressing and serve on platter garnished with lettuce leaves, or parsley. One should use judgment in regard to any mixture given in receipt of this nature, and omit any article not pleasing to individual tastes, for instance some prefer to omit parsley, others do not like onion, etc.
Choose smooth round medium sized tomatoes, scald, and skin quickly. Set away to chill, serve on lettuce leaves with thick mayonaise dressing.
To one quart of strained tomato juice, add one bay leaf, one teaspoonful of chopped onion, and one teaspoonful of salt; let boil ten minutes, strain through fine sieve, or cheese cloth. Set back on stove and thicken with two or more tablespoonfuls of cornstarch, previously dissolved in one third cup of cold water; let boil until clear, turn into wet mould, and set away to chill. Serve on lettuce leaves with thick mayonaise dressing.
Take two small heads of nice tender lettuce; tear, do not cut, add one pint of wax or string beans, that have been cooked till tender. Add one medium sized cucumber, sliced thin, and one young onion, two hard boiled eggs, sliced, add a dash of cayenne pepper, cover with mayonaise or French dressing.
Select two small heads of crisp tender lettuce, wash carefully; pare and slice one medium sized cucumber; cut fine one third cupful of parsley; wash one bunch of water cress; clean six crisp round radishes but do not pare, slice thin; slice very thin as much onion as suits your taste, mix all together and dress with oil, lemon juice, salt and cayenne pepper, mixed thoroughly until the lemon cuts the oil; this result is obtained more quickly if your oil is thoroughly chilled and is added slowly to the lemon juice and salt; add pepper last. This is a delicate and delicious summer salad.
String, wash and break into inch lengths one quart of tender beans, boil in salted water until tender; drain thoroughly, then mix with one cupful of French dressing, and let stand until cold. Serve on lettuce leaves, and just before sending to the table add a little more dressing.
If fresh beans are used boil until tender in salted water; in winter use the California dried beans and soak over night, then boil gently till tender; drain, and when cold sprinkle with salt and pepper; add one tablespoonful of chopped parsley and a few drops of onion juice; pour over a French dressing, or, if you prefer, a mayonaise; arrange on crisp lettuce leaves, garnish with hard boiled eggs.
To three cupfuls of finely cut celery, add one cupful of chopped English walnuts; dress liberally with mayonaise dressing, thinned with cream. Garnish with celery leaves and slices of lemon.
Wash and finely cut the celery, and cover with mayonaise creamed dressing. Serve with slices of lemon.
Cut in dice one pint of cold, boiled, potatoes, add two cupfuls of finely cut celery. Pour over one half cupful of French dressing; let stand twenty minutes. Then cover with mayonaise and garnish with celery leaves and sliced lemon.
Cut cold boiled potatoes into small dice, add one tablespoonful of onion juice, or tablespoonful of chopped onion (if onion flavor is liked). Sprinkle with celery seed and dress with oil, salt, cayenne, and lemon juice, the same as Italian salad.
Arrange a parsley border and lay on slices of boiled potato, add a few drops of onion juice, or bits of finely chopped onion, or celery; then add finely chopped whites of hard boiled eggs; ornament the top with chopped parsley and yolks of boiled eggs, and dress liberally with French dressing. Chill before serving.
Slice five or six cold boiled potatoes, one cucumber, a dozen olives, and three small onions, into a bowl; add half a teacupful of capers, a few chopped meats of English walnuts, and cover with mayonaise dressing.
Boil small sized beets till tender in salted water; remove the skin, scoop out the center—leaving the sides one quarter of an inch thick; pour over them a French dressing to which has been added a few drops of onion juice; stand aside for an hour. Chop up four stalks of crisp celery and one cucumber; add one tablespoonful of chopped parsley, one half teaspoonful of onion juice and the chopped pieces of the beet taken from the centers; mix all together, drain the beets, and fill with the mixture; arrange on water cress, pour over it a French dressing.
Select a solid, white, head of cabbage, cut in half; then slice as finely as possible, with sharp knife or cabbage cutter the quantity desired; let stand in cold salted water for half an hour, drain thoroughly, and dress freely with cream dressing, to which has been added a dozen sliced olives, and a teaspoonful of chopped parsley.
Remove the pulp carefully from the grape fruit and add walnut meats in proportion of one half to the quantity of pulp; make a dressing of three tablespoonfuls of oil, with salt to taste, a dash of cayenne pepper, and one tablespoonful of lemon juice; pour this over the grape fruit and walnuts, and serve very cold.
Slice bananas, and place in pudding, or salad dish, alternate layers of banana and strawberries, covering each layer liberally with sugar. Cover with whipped cream. Instead of strawberries, oranges may be used.
Beat the yolks of four eggs until very thick and light colored, then beat into them, gradually, one cupful of sifted, powdered sugar and half a level teaspoonful of salt; beat until the sugar is dissolved. Next add the juice of two lemons and beat again. Peel and slice thin, six bananas. Peel four oranges, cutting close to the pulp, pick out the seeds, and slice oranges across in thin slices. Put into a deep glass dish a layer of bananas, then of the dressing, then of the orange, then again a layer of each in the same order with banana on the top, and pour the remainder of the dressing over it. Set on ice and serve very cold.
Cut into neat strips three cold boiled potatoes, one carrot, one large beet, one half of a small cauliflower—all boiled and cold. Pile in attractive order on a flat dish; chop a cucumber pickle fine and strew over the pile, cover with raw tomatoes, pared and sliced; surround with crisp lettuce leaves as an outer bordering and pour mayonaise dressing over all. Pass a boat of dressing with the salad, also toasted crackers and cheese.
Tear a head of washed lettuce into pieces. Pare and divide into carpels one grape fruit. With a pen-knife slit the white skin that envelops each carpel; take hold of the two ends, bend it back, and the fruit will fall out in little pieces, remove the seeds. Pour fruit and juice over the lettuce, and serve with a French dressing.