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The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

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The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

by Perkins, Evora Bucknum · Page 231 of 439 · 153,580 words

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tablespn. Mix cream, sugar and salt, add lemon juice slowly, stirring until dressing is thick, and be sure to stop when it is thick. =★ Whipped Cream Dressing= For shredded lettuce, chopped cabbage or cooked beets, and some fruits. 3 tablespns. lemon juice 2 tablespns. sugar ⅛ teaspn. salt ¼-⅓ cup of cream Whip cream, sugar and salt together, chop lemon juice in lightly. =Sour Cream Dressing= ½ cup sour cream 1 teaspn. to 2 tablespns. lemon juice ½-1 teaspn. salt Whip cream until just thick, add lemon juice and salt which have been mixed. For lettuce or apples, use such flavorings as fresh mint, tarragon, onion, chives, celery salt or seed when desired. =For Sweet Dressing of Sour Cream=--Add 1½ tablespn. of sugar to lemon juice in above recipe. =Sour Milk Dressing= 2 eggs ¼ teaspn. salt ⅔ cup sour milk 1-1½ tablespn. lemon juice Beat yolks with salt, add milk, then lemon juice gradually, stirring, then the stiffly-beaten whites of the eggs. For a sweet dressing add 2 tablespns. of sugar to the whites of the eggs. =Mayonnaise Dressing= yolk of 1 egg raw (some use 2 or 3) ½-1 teaspn. salt 1 cup to 1 pt. of oil 1-1½ tablespn. lemon juice to each cup of oil Use only 1 cup of oil unless a very thick dressing is required. Have all utensils and ingredients cold. In very hot weather only, set dish in which dressing is made on chopped ice or in ice water. Use a soup plate with a silver or wooden fork, or a bowl with revolving egg beater. Beat yolk of egg and salt, add ½-1 teaspn. lemon juice, mix well, then add oil, drop by drop at first, stirring constantly (one way, some say). After a little, oil may be added faster. When mixture becomes thick, stir in a little lemon juice. Do not allow it to get too thick before adding lemon juice. When done the dressing should drop, not pour, from a spoon. If mixture shows signs of curdling, set dish on ice, continuing to stir, and if it does

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