The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1891-08-23

rate and learned, however. for practical ap-
plication to any household excepting where
one keeps a French cook.
A mayonnaise dressing ia a triumph of
! art when we'll made.
A tablespoonful of mustard, one tea
spoonful of salt, the yolks of three I'M
cooked eggs, the juice of half a lemon, a
quarter of a cuptul of butter, a pint of oil
and a cupful of whipped cream.
Beat the yolks n dry ingredients
until they are very light with a wooden
spoon or with a wire heater. The bowl in
which the dressing is being made should be
set in a pan of ice water. Add a few drops
of oil at a time until the dressing becomes
thick and rather hard. After it has reached
this state the oil can be added more rapidly.
When it gets so thick as to be difficult to
beat add a little vinegar, then add the juice
of the lemon and the whipped cream and
place on ice until desired to be used.
Another dressing can be made more
quickly. The yolk of Il raw egg, q table
spoonful of mixed mustard, one-fourth of
a teaspoonful of salt, six tablespo,onfpls of
oil. Stir the yolk, mustard and salt to-
gether with q fork until they begin TO thick
en-; add the oil gradually, stirring all the
time.
An excellent salad dressing is also made
by using the yolk of hard-boiled eggs, some
cold mashed potatoes, we'll pressed together
will Il fork, Oil, vinegar, mustard and sRltl
rubbed in, in the proportions of two of OF
to one of vinegar.
A salad must be fresh and freshly made
to be good. Never serve a salad the second
day. and it is not we'll to cover Il delicate
salad with too much ~mayonnaise. The
very heart of the celery, the delicate inner
leaves of the lettuce (the garnishing of it,
not too c~onspicuous) are the best for din
ners. The heavy chicken and lobster, cab
bage and potato salads are dishes for
lunches and suppers.
The chief employment of a kitchen maid
in France, where a man cook is kept, is to
wash the vegetables, and you see her swing
ing the salad in a wire snfe after washing it
delicately in fresh water. The care be-
slowed on these minor morals of cookery.
such as that salad, which must not be han
died roughly, adds the finishing touch to
the excellence of a French dinner
For II green ~mayonnaise dressing, so much
admired on salmon, use u little chopped
spinach and finely chopped parsley.
The juice from boiled beets can be used
to make a fine rcd dressing.
Two of these dishes will make a plain
country lunch table very Moe and will have
an appetiaing effect on the eaters, IA has
ANYTHING that tetokens care, forethought,
neatness and taste.
Some people cannot eat oil. 1t is often
that the best oil cannot be bought in n re-
tired and rural neighbolhood. But an OK
celleut substitute il fresh butter or clarified
CnlCheH iHt, very carefully plcIaTeu aiNu 10Y
cold. The yolk of four raw eggs. one table
spoonful of salt. one of mustard. tho juice
of Il lemon and u speok of Gay enne pepper
should be used.
Two drops of onion juice or a bit of
onion sliced will add great piquancy to
salad dressing, IL one likes onions.
have never tried tho following recipe q
have tried all the others). but l have heard
that it was very good:
-Four t~ablespoonfuls Of butter, one of
flour. ono tablespoonful OF salt, one of
sugar. ono honping ~teaspoonfui of mustard,
n speck OF cayenne, enc cupful of milk.
half n cupful of vinegar. three eggs. Let
tho butter get hot in n saucepan. Add the
flour an I stir until smooth. being careful
not to brown. Add the milk and boil up.
Place the saucepan III another of hot water.
Beat tho eggs, salt, pepper, sugar aud mus