The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1909-04-07
WOMEN,S
DEPARTMENT

Mayonnalse Place the raw yolks
pflWo eggs n q cold soup plate. beat
taem well with a silver fork or wood
en fork fcr about one minute, then
edd one ieasponful Of gaii and dash
q cayenne; work these well together
and then add, drop hy drop, half 81
bnt or more Of Oh. beating vigorous
IL an the while After Il begins to
thlclen add occasionally a few drops
os lemon Juice. The more cll used
the thicker the dressing should the
may0nnaise curdle. lump OF Ire
beaten In may correct the trouble; II
net, begin with third yolk, add a
small quantity of on. drop hy drop.
and then By degrees add the curdled
dressing. II the eggs are perfectly
fresh. the bowl and all the ingredi
ents quite cold and the oil Is added
drou by drop at FIRST there Is little
danger Of the dressing curdlins.
Cream may be used TO thin mayon'
nalae and Is q great Improvement IN
many cases thin mayonnalse Is TO
be- preferred
A quicker aud less laborlpus way
aF making mayonnalse ls 20 put the
ynlNs OF the egga IN q deep bowl, add
,ha salt, pepper and oil JUS aa dl'
rcoied above and beat with Dover
cgg beater It must he used. however
the day 81 10 made rs 4 la more than
likaiy "a egO back after Il stands a.
few hours. When made by The first
recipe the mayonnalse will keep for
week or more u put IN d cold place.
Red MayonnalHe Cover allce9 peQ'
eth lonlon Juice, lel stand ior day
strain and add 10 mayonfalse, or use
"a thin mayonNaise AWther method
4. = mash sweet q, IeFperH and ad
ta masScuniso
drccn Mayonnaiso Doll one cnpul
81 spinach uitil tender: drain, cool,
squeeze dry, pound thoroughly add
little mayonnalsc. press through q
sieve and mix with mayonnaise. Or|
lhe green colcrlng used By comec
TONERS is satisfactory
Herb Mayonuasi Take equal parts
ii parsley. cheryll plmperncl, ehiYef
and water crcss ,abnul four ounces
ol eachi drop Into boiling water boil
for Ave minutes, drain and press Out
al the 3alcr, chop ns fine aa poas
ble pound until a forms smooth
paste. add enc Tablespoonful of lem
an juice, press through q fne sieve
and mis- with une pint OF naF0nnalae
Tarlara Sauce--Add chopped olives
runaru nutl u fnW
dr0rs Of onion Juice 10 mayonnalse
This Is very nice rs serve with fFled
tish.
French Dressing Place one.half
teaspooniul Of salt and the same Of
pepper 10 q bowl and add sradually
two tablespoonfuls Of oil slir nntii
the salt Il dissolved then add one
! Tablespoonful Of vinegar and stir un'
I'll the Oh Is thoroughly Incorporated
French dressing win not stand sue
apssfully and should always be fresh
Is made. French dressing made ln a
bottle, SIS given IN the menu Of Tues
day last, Is an excellent method when
It is 10 be served from the pantry
Mint Vinegar FIJI a wide-mouihed
pint bottle Cfruii far would answer
with mint leaves that have boon thor
oughly washed, cover with vinegar
let lt stand FOR two weeks. keeping
the bottle weli eorked Taen strain
and bottle.
Tar8g0u Vinegar Put twu bunch
es Of iafragon m one quart Of white
3lnegar: lei q stand well corked ior
three weeks, then STRATA and bottle
Marlnade Three tablespoonfuls Of
oil. six 81 vinegar. one ieaspo0niul
Of salt. one.half ieaapoonful vi pepper
Juice II 0no.half onion gif FOR fish
three tabespoonfuls Of vinegar and
three ( lemon iuIeel Mia ihoroughly
The onion Juice MAY be omitted
Lettuce Dressing Without OIL One
half pint oi cream on rich milk, cNc.
quarter cuDful Of good vinegar three
/ nggs we'll baalen. buliet lic size ~
an egg. one leaspo0nluI 0l ground
mustard. pepper and salt Nix al 20.
eelhef anil cook until 4 IS an thick
81 cuslard
Mayonnaisc Without oil Dne piit
Of milk aye eggs tyulks only, Two
lemons, thfee ianlehpuNnlhS 81 VINO
gar. one.half Tablespoonful Of e0rn-
starch. onc.half Tablespoonful Of but
ter. one tablespoonful Of salt one
tablespoonful Of mustard Beat milk
and eggs together. phi into pan ~
bot water. beat with egg beater an
the time add alI the dFs Ingredients
then lemon and vinegar Beat all
The time until Il fhlckens 1900 thick
Ihin with cream or milk
English or rolnio Dressing One
egg. two sallsp00ninis pf init one
leaspoonlul pf dry mustard nne po.
i ...l.. A.. Ill Il ~ -.l.-..l