The Boston cooking-school cook book

Tarragon vinegar 2 tablespoons olive oil Mix ingredients and stir until well blended. Curry Dressing ¾ teaspoon salt ¼ teaspoon curry powder ¼ teaspoon pepper 5 tablespoons olive oil 3 tablespoons vinegar Mix ingredients in order given and stir until well blended. Cream Dressing I ½ tablespoon salt ½ tablespoon mustard ¾ tablespoon sugar 1 egg slightly beaten 2½ tablespoons melted butter ¾ cup cream ¼ cup vinegar Mix ingredients in order given, adding vinegar very slowly. Cook over boiling water, stirring constantly until mixture thickens, strain and cool. Cream Dressing II 1 teaspoon mustard 1 teaspoon salt 2 teaspoons flour 1½ teaspoons powdered sugar Few grains cayenne 1 teaspoon melted butter Yolk 1 egg ⅓ cup hot vinegar ½ cup thick cream Mix dry ingredients, add butter, egg, and vinegar slowly. Cook over boiling water, stirring constantly, until mixture thickens; cool, and add to heavy cream, beaten until stiff. Boiled Dressing I ½ tablespoon salt 1 teaspoon mustard 1½ tablespoons sugar Few grains cayenne ½ tablespoon flour Yolks 2 eggs 1½ tablespoons melted butter ¾ cup milk ¼ cup vinegar Mix dry ingredients, add yolks of eggs slightly beaten, butter, milk, and vinegar very slowly. Cook over boiling water until mixture thickens; strain and cool. Boiled Dressing II Yolks 4 eggs ½ cup olive oil 4 tablespoons vinegar 1 tablespoon lemon juice 1½ teaspoons salt 3 teaspoons powdered sugar 1 pint whipped cream Beat yolks of eggs slightly, add gradually one-half of the oil and lemon juice. Cook in double boiler until mixture thickens; chill, and add gradually remaining oil, salt, and sugar. Just before serving add cream. German Dressing ½ cup thick cream 3 tablespoons vinegar ¼ teaspoon salt Few grains pepper Beat cream until stiff, using Dover Egg-beater. Add salt, pepper, and vinegar very slowly, continuing the beating. Chicken Salad Dressing ½ cup rich chicken stock ½ cup vinegar Yolks 5 eggs 2 tablespoons mixed mustard 1 teaspoon salt ¼ teaspoon pepper Few grains cayenne ½ cup thick cream ⅓ cup melted butter Reduce stock in which a fowl has been cooked to one-half cupful. Add vinegar,