INTRODUCTORY RECIPES 7 



CREAM OR WHITE MAYONNAISE 



This may be made with sweet or sour cream ; if the for- 

 mer, having the cream whipped and adding in equal quan- 

 tity to mayonnaise already prepared. Sour thick cream 

 may be substituted, or whipped white of egg. This may 

 be coloured green with spinach juice or pink with berry- 

 syrup or cordials or with cochineal or maraschino. 



COOKED MAYONNAISE 



Put on the stove one teacup of vinegar and let it come to 

 a boil (in double vessel), adding three tablespoons sugar, 

 one tfeaspoon salt, a pinch of cayenne pepper, and six 

 mustard spoons of mixed or French mustard, with three 

 tablespoons of olive oil or melted butter. While this 

 mixture is heating beat well the yolks of three eggs, adding 

 at the last a dessertspoon of flour. Whip this lightly into 

 the heated vinegar, etc., and let cook till thick, stirring all 

 the while and never letting boil. Remove and cool. This 

 will keep a long time (for salad dressing) without ice. 



OLIVE OIL AND CREAM FRUIT DRESSING 



Use equal quantity of oil and cream. (The evaporated, 

 unsweetened cream will answer the purpose very nicely.) 

 The oil must be added gradually to the cream and mixed 

 shortly before serving or it will separate. Flavour this 

 with maraschino, or some other liqueur, brandy, or cordial, 

 and the oil is quite disguised. 



WHIPPED CREAM DRESSING 



A simple whipped cream may be substituted for an oil 

 dressing with fruits and may be flavoured with cordials or 

 liqueurs or not, as the fruit or one's taste indicates. 



