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The 1918 Fanny Farmer Cookbook
liquefies
when added to meat or vegetables; therefore it should be added just before serving time.
2
0
Mayonnaise Dressing II
Use same ingredients as for Mayonnaise Dressing I, adding mashed yolk of a “hard−boiled”
egg
to dry ingredients. French Chef
2
2
1
2
Cream Mayonnaise Dressing
To Mayonnaise Dressing I or II add one−third cup thick cream, beaten until stiff. This recipe
should be used only when dressing is to be eaten the day it is made.
Green Mayonnaise
Color Mayonnaise Dressing I with juices expressed from parsley and watercress, using
one−half
as much parsley as watercress. To obtain coloring, break greens in pieces, pound in a mortar
until thoroughly macerated, then squeeze through cheese−cloth. Lobster coral, rubbed through
a
fine sieve, added to Mayonnaise, makes Red Mayonnaise.
2
3
Potato Mayonnaise
Very small baked
potato
1
teaspoon powdered
sugar
teaspoon
mustard
1
2
tablespoons vinegar
teaspoon salt
/4 cup olive oil
1
3
Remove and mash the inside of potato. Add mustard, salt, and powdered sugar; add one
tablespoon vinegar, and rub mixture through a fine sieve. Add slowly oil and remaining
vinegar.
By the taste one would hardly realize eggs were not used in the making.
2
4
Chapter XXI − SALADS AND SALAD DRESSINGS
376
Page
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