Evening bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1895-1912, 1897-03-24
MAYoNNAisE DRESSING.

The Great Secret of n Successful nIayon-
naise-Sauce Tartare- Other Dressings.
''It is astonishing what delicious sal
ads may be made out of nothing if the
sauce is all right" says bon vivant.
And now come directions for making u
good mayonnaise, the foundation Of
variety of dressings. IL is from the New
York Tribune:
Break the yolks of eggs in a deep
soup plate. add half teaspoonful Of
dry mustard, a little pepper and salt
spoonful of salt. In hot weather it is
good plan TO use a china bowl, which is
placed In a saucepan with some pound
ed ice, as the colder it is the better.
Then with the back of wooden spoon
proceed to work these ingredients to.
gethcr, always stirring the same way,
and moisten from time to time with
olive oil, which should be poured on
drop by drop To do this easily q small
hole should be made at the side of the
cork through which the oil is allowed to
escape in drops. After the mixture has
been worked for short time vinegar is
added in very small quantities at in
tervals, like the oil, bearing always in
mind that the relative quantities of oil
and vinegar to be used arc as five to
one. This il continued until the desired
quantity of sauce is made.
The great secret Of successful may
onnaise is in constant working and also
in avoiding the use Of too much oil at
,,, lao, hns,
spoil it, When finished, it should be of
the consistency of unworked butter, and
when properly made should stay on the
plate when that is turned upside down.
In making a mayonnaise little cold
white sauce is we'll to have on hand, as
if the component parts disintegrate, az
they do sometimes, it may be instantly
restored by mixing in good spoonful Of
white sauce
This mayonnaise foundation may be
treated in various ways to make differ
ent drcssings.s Sauce tartare is simply
mayonnaise mixed with chopped up
capers or cucumber pickles Green may.
onnaise is concocted by working in some
extract Of spinach, which is made by
pounding raw spinach to a pulp and
then, putting it into clean muslin
cloth, twisting the opposite ends so as
to extract all the juice. This is put on
the fire until it coagulates and then is
worked through hair sieve. A red
mayonnaise is made by pounding some
lobster and passing it through sieve.
Another good salad dressing, which
is easier to make than thin mayonrraise,
consists of the yolks of four hard boiled
eggs, some tarragon, chives and parsley,
which has first been blanched and then
pounded together, and then mixed with
the yolks of the eggs. This is then
moistened with gill of salad oil and a
tablespoonful of vinegar and seasoned
with pepper and salt. This mixture is
thereupon rubbed through tammy,
like puree, and is kept ON the ice until
ready for use. With good dressing any
bits of cold vegetables or fish left over
from the table will make a good salad,
and if prettily served with garnish
will add an appetizing dish to the menu,
A good housekeeper once said that two
courses of her well appointed daily din
ner cost her nothing, the soup and the
salad, and yet they were the very things
that made her table seem always SO
well provided.