STATE POMOLOGICAL SOCIETY. 117 



again into the leaves. This will give us an illustration of a vege- 

 table which is suitable to eat uncooked, or as a salad. Olive oil 

 is a wholesome form of fat especially suitable to serve with cold 

 vegetables, but as many persons do not like that, to-night we will 

 use a dressing where butter and milk supply fat. 



BOILED SALAD DRESSING. 



Melt one tablespoonful of butter in a saucepan, add one table- 

 spoonful of flour, cook together till frothy but not browned, add 

 one-half cupful of vinegar, and continue cooking till the mixture 

 thickens ; then remove from the stove. Thoroughly mix one tea- 

 spoonful each of salt, sugar and mustard and a few grains of 

 cayenne, and sift into the vinegar sauce, stirring in smoothly. 

 Heat one cupful of milk in a double boiler, add two beaten egg 

 yolks, and cook like soft custard, stirring constantly. When 

 slightly thickened remove the upper part of the double boiler and 

 gradually mix the custard with the vinegar sauce. Beat the two 

 parts together with the egg-beater until perfectly smooth, strain 

 before it cools. Put away in small glass jars closely covered ; it 

 will keep for weeks in a cool place even if the jars are not air-tight. 



This formula admits of many variations A whole egg may be 

 used in place of egg yolks, but like any soft custard the dressing 

 is smoother when yolks only are used. This is a particularly good 

 way to turn to good account any yolks remaining after making 

 angel cake or meringues, where whites alone are admissible. If 

 there happens to be three or four yolks on hand instead of two, 

 and it is not desirable to make a larger quantity of dressing, all 

 may be used in this with no bad result. Chicken or veal stock can 

 be substituted for milk. A thicker dressing may be made by using 

 more flour or cornstarch in place of flour. For watery vegetables 

 a thick dressing is desirable, and for others the sauce may be 

 reduced by adding a spoonful of vinegar, or cream or stock to the 

 portion to be used. The seasoning may be varied by changing the 

 proportions given above, or by using vinegar already flavored with 

 tarragon or garlic, or by the addition of celery salt, but it is usually 

 best when making a large quantity of dressing to use only the 

 ordinary seasonings and add special flavors on occasions. Celery 

 salt, for example, would not be agreeable in all cases, but may be 

 nsed for a chicken salad, especially when fresh celery cannot be 

 obtained. The jar of dressing should be thoroughly stirred before 



using, as the butter, like any other fat, has a tendency to rise to 

 the top. 



