The 1918 Fanny Farmer Cookbook

Oil Dressing II

1/2 teaspoons

mustard

tablespoons oil

teaspoon salt

/3 cup vinegar diluted

with cold water to

make one−half cup

teaspoons

powdered sugar

Few grains

cayenne

eggs, slightly beaten

Mix dry ingredients, add egg and oil gradually, stirring constantly until thoroughly mixed;

add diluted vinegar. Cook over boiling water until mixture thickens; strain and cool.

then

Mayonnaise Dressing I

teaspoon

mustard

Yolks 2 eggs

teaspoon salt

tablespoons lemon

juice

teaspoon

powdered sugar

tablespoons

vinegar

Few grains

cayenne

1/2 cups olive oil

Mix dry ingredients, add egg yolks, and when well mixed add one−half teaspoon of vinegar.

Add oil gradually, at first drop by drop, and stir constantly. As mixture thickens, thin with

vinegar or lemon juice. Add oil, and vinegar or lemon juice alternately, until all is used,

stirring

or beating constantly. If oil is added too rapidly, dressing will have a curdled appearance. A

smooth consistency may be restored by taking yolk of another egg and adding curdled

mixture

slowly to it. It is desirable to have bowl containing mixture placed in a larger bowl of crushed

ice, to which a small quantity of water has been added. Olive oil for making Mayonnaise

should

always be thoroughly chilled. A silver fork, wire−whisk, small wooden spoon, or egg−beater

may be used as preferred. Mayonnaise should be stiff enough to hold its shape. It soon

Chapter XXI − SALADS AND SALAD DRESSINGS

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