1554 The Corxkll Reading-Courses 



Quick mayonnaise dressing 

 I egg . I teaspoonful salt 



1 to 2 cupfuls oil I teaspoonful cayenne pepper 



I tablespoonful vinegar 



Break the egg into a small, deep bowl. Add to the unbeaten egg three 

 tablespoonfuls of the oil and all the other ingredients. Beat this mixture 

 vigorously with a dover beater for two minutes. Continue beating while 

 the remaining oil is being added. Add sufficient oil to make the dressing 

 stiff enough to stand. If only the yolk is used, less oil will be required 

 to make a stiff dressing. This dressing may be kept for a week or two 

 if it is kept cool. An equal quantity of whipped cream may be added as 

 the dressing is used. 



Boiled mayonnaise dressing 



4 eggs Red pepper 



2 tablespoonfuls sugar i teaspoonful salt 

 I teaspoonful mustard | cupful vinegar 



I cupful oil 



Beat the yolks of the eggs and add to them the sugar, the mustard, the 

 red pepper, the salt, and the vinegar. Add the oil, and the whites of the 

 eggs beaten until stiff. Cook the mixture over hot water until it thickens, 

 stirring it constantly. Do not cook it too long. 



Cornstarch thickening in mayonnaise dressing 

 4 tablespoonfuls cornstarch 

 I cupful vinegar 

 I cupful water 



Dissolve the cornstarch in a small amount of the water, add the 

 remainder of the water and the vinegar. Cook the mixture until it 

 becomes thick and clear. While it is hot, add it to mayonnaise dressing 

 in the proportion of one part of the cornstarch mixture to two parts of 

 mayonnaise. This makes a less oily dressing than mayonnaise alone, and 

 for this reason is sometimes preferable. 



REFERENCES 



John W. Gilmore. Quality in jDotatoes. Bulletin 230, Cornell University 

 Agricultural Experiment Station. 1905. 



H. vSnyder, Almah J. Frisby, and A. P. Bryant. Losses in boiling vege- 

 tables, and the composition and digestibility of potatoes and eggs. 

 Bulletin 43, U. S. Office of Experiment Stations. 1897. 



C. F. Langworthy. Potatoes and other root crops as food. Farmers' 

 Bulletin 295, U. S. Department of Agriculture. 1910. 



