Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1891-01-27

MSNoNFNStoG-
"Maycnnsi.e.' ssys q noted writer on
the subject ~ cooking, "is one at those
sauces In which everything depends on
care, aud very little skill; aud yet some
cooks have quite . reputation for max
Ing u.
As msyonnalse 1. so much usci In
iressing various salads aud being the
basls IL so many other excellent sauces.
Il will be- well worth the time aud trouble
required for every hoasekcerer IN learn
the pioper mode of preparing u. The
mgr I .ents neces.sry Tor making this
dressing src vinegar, oil. pepper aud the
yelk of raw eggs. Murray says, In his
admirable work ou salads, "When other
ingredient. than yelk 81 raw egg, oil.
vinegar and pepper are used, the .auc-
ccase. to b. q mayonnaise, and to call "
such L. libel"
\ cold place l. Away. required Ia
make msyonnal.c. In summer the bowl
In which Il l. 10 be missi should L.
washed In lcr water. then Get on ice for
some time; the eggs, vinegar and oil
should al.o b. plac,si In the r,frigcrst"r
until thoroughly chilled. "rhc bet
may onnsI.e. allowed Ia stand IN warm
Kitchen. would .oou hecom. oily aud un-
~ Tor use, = says Catherine Owen.
The vinegar used should b. very
strong. 80 that very llttl. viii b. relulr-
81 Ia give the nc,csssry acidliy without
making the mixture too thin. AFTER
onc- beginning the work. the stirring
must IT, constant, aud the sauce must
not D. left until completed. The yclks
a -. .la..Il -. ...r.f..Ii. ..u.F.f.l
and .icwri before mixing With the oil,
which must h. added drip by drop, aud
stirred until thick before the vinegar Z.
pour,si IN. Very regular b-atlng from
right "a left must b. given the mixture,
" a g"od deal depends on IT. hcing prop
cfly done. >ome cooks adj naVor ~
lemon iulc,; hat this Il Objectionable on
tcvouni ~ the change - color produced.
lie following rrcipc. for mayonnai.c
all D. foun excellent. and arr use'i by
the l.e.t professional cock.
MNio>NNsI sAUCI.-IIcat az the
,slks ~ two raw eggs Ia smooth con-
sistcncy, add two tcaspooufnl. ~ ALT,
un. sslispoonful 20 pepper aud table
spoonful ~ oll; bat thoroughly; hy
dcgr-c., add half pint ~ oil. When u
h-gins to ihlckcn, aid q frN drops ~
vinegar. until too tshl.sJoonfuls have
l..n u.e,i. Heat until the proper thick.
nc.s sni -, ou 10 until rady to use.
M,NUNNNsI DHrsst>u.- Mrs. Eot-
rrN Fat The un,,,ok~,i yrlks ~ two
eggs In . clean. cold .ouI'-'ii.h, beat
tbsm veil 9Th silver of vucien fork
at.out onr minute: then add half a tea.
.I-,oufal ~ alt. dash 81 cayenne aud.
n d-sir,,i. half irsspcouful 81 mustard.
Work ihc.e III we'll Together ani add,
irop hy drop. half pint 80 mov ~ oil (;
.tif rapidly aBi steadily while adding
~. uil. lh- motion mnsi not D. ~
,vrs~i, of ~. mixture will curilc.
Nficf adding tho glll 20 oil, sli"rna," 49,
ra.lonhllv viih icw drop. II vinegar.
N ton Thick. add vinegar until the
pfop.f Causlstrucy. Mutv az le.s oil
NAV o. sdie,i. ac,,ur,iing o. The quantity
- dr-.sing Usni-,l. h~rp on icc.
UgrI> MA,uNNAi.T.-r drvsslng
l. maize b, dwpplng q hup,h 20 paf.l",
into l-oiling waller. anil when scsld~i.
i,ounding Ia q mortar, strained aud add
NJ 4" slmple mAyunnhls".
Ran MA,uNNu.I This ssuc- " u.ci
tnr ornamental dislI-. aud isVety pretty.
u !. made by IouRling loh.,rr coral
very nns ani stirting W.. lisst julcy
mlV - us.,l u mofr convenient.
N.rtU M,Nu>NusT.- lCaih~rin" ~.
en- tut hilf a pint II It'll ssp~r j"lly
toto a l.psi sst Ia crack~i ic,, shlsk u
sith al ,gg-h-at.r until Il !. white
truth. then bat In gradually a quarter
q a pint ~ oli,r oll and a tablespoonful
~ arnguu vinegar, pfu,s,'tilng With the
,iuc ,afv a. fof the usual mhyuunsise (;
,dd .altspooniul ~ ALT, . pinch ~
PEPPER aul tn sam~ 20 powdered sugar.
1t ON icr o. ffv,r~.
Ihls mayonnai.- .. us~,i In drvs.lng
cold dishc.. and .. very ornamental az
s,ll a. delicious.