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The 1918 Fanny Farmer Cookbook
Few grains
pepper
Beat cream until stiff, using Dover Egg−beater. Add salt, pepper, and vinegar very slowly,
continuing the beating.
1
6
Chicken Salad Dressing
1
/2 cup rich chicken
stock
1
1
teaspoon salt
/2 cup vinegar
/4 teaspoon
1
pepper
Yolks 5 eggs
Few grains
cayenne
2
tablespoons mixed
mustard
1
/2 cup thick
cream
/3 cup melted butter
1
Reduce stock in which a fowl has been cooked to one−half cupful. Add vinegar, yolks of eggs
slightly beaten, mustard, salt, pepper, and cayenne. Cook over boiling water, stirring
constantly
until mixture thickens. Strain, add cream and melted butter, then cool.
1
7
Oil Dressing I
“hard−boiled” eggs
/2 teaspoon
4
1
mustard
4
4
tablespoons oil
1
/2 teaspoon salt
tablespoons vinegar
Few grains
cayenne
1
/2 tablespoon sugar
White 1 egg
Force yolks of “hard−boiled” eggs through a strainer, then work, using a silver or wooden
spoon, until smooth. Add sugar, mustard, salt, and cayenne, and when well blended add
gradually oil and vinegar, stirring and beating until thoroughly mixed; then cut and fold in
white
of egg beaten until stiff.
Chapter XXI − SALADS AND SALAD DRESSINGS
374
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