The San Francisco call., 1908-08-09
'EcIpES GIVEN BY The HOTEL PLAZA CHEF

Every good housewife ought to
know how to make a perfect nayon-
naise. This is essentially an oil dress
ing and is rather difficult 10 mix sue
cessfully. The oil and vinegar must
be worked together by the aid of a
binder to Keep them from separating,
for q limited space of time at least.
The best binder is the yolk of an egg
and a small quantity of dry English
mustard.
"A simple way to make a mayon-
naise. say for six persons. is to take
the yolk OF two eggs, place them in
bowl which has been previously chilled
by packing in cracked Ice and dried
thoroughly and a half teaspoonfu1 of
dry mustard; working the yolks and
mustard together till they become
brownish paste. When they are rubbed
perfectly smooth on the bottom of the
cold bowl, using a fork for rubbing,
place about 10 or 15 drops Of lemon
juice or good vinegar in the bowl and
rub until the pasty substance has as
Simulated all the acid. Now comes the
part so little understood by the house
wife-the blending or the Oil. Take
the bottle of oil and add a quantity to
the paste by pouring a thin stream con-
stantly yet slowly, and stir the oil as
fast as the mixture will bind it.
IF you stir too far or change the d.
rection Of your stirring your dressing
will not be entirely successful If you
happen to get a little more oil in by
accident do not lose your head and try
to stir it all in fast. but continue slow
ly until the whole mass is OF a uni
form consistency. As you go along add
to the mixture for every three spoon
fuls of oil five or six drops of vinegar,
stirring constantly. After the first
danger point is passed you can add as
much oil as you like
''Mayonnafse made after these direc-
tions should be almost or the consis-
tency Of a light blanc mango, and
spoonful taken out OF the bowl should
leave hole. In a cold place the dress
ing will be fresh for two or three
days. This mayonnaise can be thinned
down with vinegar to suit or il can be
converted into tartar sauce by adding
to each pint of mayonnaise half a tea
spoonful of finely chopped capers. one
very finely chopped sour pickle the size
of your thumb, some finely chopped
parsley. little chopped celery and half
a teaspoonful of chopped onion or
chives-
You can tint the mayonnaise a rich
carmine or delicate pink II you take
the red meat Of a lobster and mix it
gradually with the mayonnaise until It
becomes a colored paste. With crab
fake or lobster salad this is very effect
i've.
Cream instead of oil used for the
base OF salad dressing worked into
thick paste with the other ingredients
is excellent Add to the oil little lemon
juice, some paprika ard a little tar
ragon vinegar, then a little cream, and
you will have something unusual and
delicious. This should be kept very
cold, especially when served with let
tuce or grape fruit salad.
''All salads should be perfectly cold
This is point to remember. The colder
and crisrer the salad the more present.
able and palatable it is. Any salad
should be prepared and mixed fmme-
diately before serving, not earlier. The
dressing should be added only when
it is ready 10 be Placed on the table.
The penetrating qualities of oil often
take away from the crispness of the
salad. with the result that the flavor
as well as the appearance is altered"