The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1899-08-27
4 MAYONNAIsE DRESSING.


Preparation.
A mayonnaise dressing IL commonly sup
posed to be made Of olive oil ana un-
cooked eggs. and the thickening Of tho
mixture d accomplished by . gradual ana
thorough blending Of the two materials.
instead Of by the heat OF boiling or steam
Ing. But We often see the name applied to
any thick dressing by those who are not
conversant with culinary nomenclature.
Many devices for accomplishing this
blending of eggs and oil In the surest and
quickest manner have been invented-a
few Of them are really valuable TOR some
workers and under some conditions. but.
personally. prefer this simple method.
with only wooden spoon and saucepan.
The wooden spoon Is Light. smooth. easy
to hold. noiseless as II comes In contact
with the pan. and scrapes the mixture
from the pan far better than can be done
with an eggbeater. The latter 10 often
very difficult to turn when the dressing
becomes stin.
The saucepan, having handle. p easier
TO hold than a bowl, the hand IL not
cramped or chilled az It Is in clasping .
bowl. II wh!rling beaten IL used. either
q bowl or q part OF the beater must be
stationary. Ice In not necessary. except In
a very hot room, but II certainly expe-
dites matters. but when the mixing Il
done with the pan In the ice water. 1t "
and spoon beforehand. The seasoning !
prefer to add to the egg In the beginning
and II more IL needed Il may be mixed
with tho salad material.
An egg which will make good mayon-
naise will usually thicken as soon "a
blended with the seasoning. but thin
egg or one which persistently runs all over
the pan the moment you stop beating WIN
require a long time for the oil to become
Incorporated with II. and Is quite likely to
separate.
Keep the bottle Of oil on . plate to catch
the dripping oil. and II you work alone and
have no John or Katy to hold the bottle
and pan while you stir. the same result
may be accomplished by turning in a tea
spoonful at once. tipping the pan % the
oil will run down to one edge. ana then
carefully stirring in a few drops of II at
each stroke.
Next time add two spoonfuls-and In
crease the amount OF oil added, In the
same proportion that the thickonod egg
increases. II each portion Of oil II thor
oughly blended by swift and telling strokes
Of tho spoon. there will be no danger Of
separation. You will soon learn 70 distin-
gulsh the first sign Of tho curdled condi-
ton from tho smooth texture Of the per-
feet union and often a few quick strokes
will bring the refractory materials into
harmony again. But IL your efforts are
unavailing. and an oily. naky mass II all
you have for your pains. just take fresh
saucepan. another egg. and after beating
II slightly, add the curdied mass tea
spoon at a time. instead Of the plain oil.
and tho mixture will soon be all right
again.
Sometimes a little Of the acid viii unite
tho egg and oil II added quickly. The acid
usually whitens the dressing and makes
II thinner and smoother and II may be
added In small portions whenever the
mixture IL too thick TO stir easily.
prefer to have the dressing quite thick
SO II stands alone. for II Is always thinned
by moisture Of the salad mixture. When
whipped cream or white Of egg are used
they should be stirred In just before serv-
ing.
1t is easier to make quart at once than
to make pint twice, and IL made with
care It will keep two or three weeks.
II to be used for ornamentation with Q
tube, 4. should be as thick as dough, and
be kept very cold. II may be tinted a pale
green or a salmon pink. but brown. blue
or deep red seem incongruous In a salad
dressing.
The following In a convenient formula
for a mildly seasoned mayonnaise: One
teaspoon each OF salt. mustard and pow
dered sugar. one-eighth teaspoon psprika.
yolks OF two eggs. one pint Of olive oil.
two tablespoons each OF lemon Juice and
vinegar.
Cayenne and NepauI pepper may be used
II a more pungent dressing be desired.
MARY J. LINCOLN.