Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1901-09-07

tablc.poonfuls or oil in bowl. and
beat until thoroughly blended; then
add one tablespoonful of vinegar ana
continue TO beat until foamy.
BOILED DRESSING+-Ecat two
eggs until very light. add half n tea
spoonful each OF gait and sugar ana
onc-1uartcr tcaspoonful ofpeppcr; beat
until thoroughly mixed: add four
tablcspoonfu!s of melted butter ana
beat well. Meantime have one cupfni
OF sharp vinegar over the fire III q
double boiler; when boiling hot :dd
two tablespoonfuls OF cold vinegar 10
the egg mixture; beat well and grad
ually pour into the hot vinegar, stirring
constantly until 1t thicken3 and is
smooth. IT too thick. thin with a httic
sweet cream. Use very cold.
SOUR CREAM DRESSfNG-Pu,
one tcaspoonful Of sugar. onc-half as
much salt and-a pinch OF cayenne IN .
bowl and stir together; add one table
spoonful lemon juice. beat; add three
tablespocnfuls of vinegar and beat IN
til smooth add one cupful OF slightly
soured cream, stir well together and
place on ice.
w Ell NbIIAH
Powder the yclks of three cold. hard
boiled eggs. add half tcaspoonfui
each Of sugar and salt, onc-fourth Of
tablespoonful Of pepper. or pinch OF
CAYENNE. and stir until well mixed.
Beat one cupful of cream &c = sim
froth, add by degrees the egg mixture.
ana when well blended stand in cold
place until ready To use.
ASPARAGUS SALAD-Boil the
stalks whole until tender, skim out
and cover at onco Nth cold water TO
prevent their becoming soft or fabby.
and stand in a cool place. When near
~ ready To serve. make bed of the
inner leaves OF lettuce, cut the aspara-
gus into haIf-inch lengths. pour
whippcd cream sauce over and serve
at once.
sPEaRMINT SALAD-This Is an
excellent salad to serve with roast
lamb. Use only the young sprouts or
the tender tips OF older ones. frcshen
in cold water; when ready TO serve
drain on soft cloth: for every pint
add half a teaspoonful OF finely minced
spring onion and two teaspoonfuls OF
fine graduated sugar. mix lightly.
and serve AT once with plain French
dressing poured over
SPINACH AND SORREL SALAD
Thoroughly wash tender spinach. pour
boiling water over and let stand five
minutes. plunge into cold water. shake
out each leaf. cut on the stems and
mix lightly with an equal quantity Of
the tender tips OF sorrel when they
first sprout and stand on ice. rub the
salad bowl with slice Of onion. heap
the salad lightly. and scrvc with
Frent y Or boiled dressing.
SALAD or BEET TDPS-Bcct greens
may be- substituted for spinach. They
also make an excellent salad when par
boiled and mixed with half their bulk
II small and medium sized bnlci potatoes
hat wrr" thinly Sliced while warm. and
The slices seasoned with s1i' -"i pepper.
10 not mix until both are thoroughly
chilled. and then liEnIiy. 50 az not to
break the potato slices. Serrc at once
with French dressing. to which Il pinch
Of cayenne has E' cu added. and Garush
with the chopped yclks Of cold. hard
boiled cEgs.
BEET sAI.AD-This H. ~ pretty az
toothsome when mixed WITH white cab
bag. Bake young bccts UutiI tender
cover with cold water. remove the skins
and stand In a cold place. Rub one
teaSpnonful 81 salt and half as much
mustard into w" tcsspooni lis Of butter
Put half a capitol o: SHARP vinegar over
III" IRE IN doubt" boiler. wncn boilint-
hot add the proparcd butter and stir
beat the yeIks NJ two egg very light adj
four tablcsp"oni ils of sugar. beat again
add two tahrSpuonfuls OF cold vinegar
and when well mixed pour gradually into
IN" hot vinegar and stir constantly until
IL thiCkens and is smooth. then stand in :,
cold place. Shred two CupfuiS of the heart
" white cabbage ana set on ice When
nearly ready I" serve put LAYER Of cab
hVlUu 10 81