Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1919-08-19
Sauces and Dressings Add Test.

i
OoIUHT. Oxford Democrat. South Paris. Ne
Sauces and Dressings Add Test.
THE BETTER THE DRESSING, THE BETTER
THE SALAD.
AppetizIng sauces and dressings are
the means used by the experienced cook
to transform plain and ordinary dishes
into something At for an epicure. The
piquancy Of well-made sauce adds to
the flavor of fish and vegetables and In
creases their palatableness. Here are
some suggestions by specialists of the
United States Department Of Agricul.
ture:
H0LLANDAIsE SAUCE
!. IL cup butter
eggs (yolks)
11.2 tablespoons lemon juice
cup boiling water
IL teaspoon salt
1.16 teaspoon cayenne
Cream the butter, add the yolks one
at time and beat we'll; then add the
lemon juice, salt and pepper. A short
time before serving add boiling water.
Cook over boiling water and stir until
the mixture is OF the consistency OF
custsrd, then serve Immediately.
This Is Q delicious dressing to serve
with oauliflower, asparagus tips or with
fish.
EGG SAUCE FOR FISH
IL cup butter
tablespoons -four
8 hard cooked eggs (cut in IL inch
slices)
11.2 cups boiling water
l.3 teaspoon salt
Melt the butter, add -four and season
ing and gradually the boiling water.
Add sliced eggs and serve.
MAYoNNAIsE DRESSING
1-2 teaspoon mustard
IA teaspoon salt
Q eggs (yolks)
/ cup olive or other cooking oil
Q tablespoons vinegar or lemon juice
Cayenne
Mix yolks and add mustard, salt and
cayenne. Add the oil few drops at q
time and stir steadily. When half the
oil has been used, or when the dressing
becomes very thick, alternate with q
few drops of vinegar. Continue this
process until both are used. II the
dressing curdles, start the process Over
again, beginning with fresh yolk in .
clean bowl, adding q little of the curdled
dressing at q time and stirring con-
stantly.
COOKED SALAD DRESSING
IA tablespoon mustard
IA tablespoon salt
Q tablespoons -four
tablespoon sugar
"a cup sweet milk
1.8 teaspoon cayenne pepper
eggs
Q tablespoons butter
IL cup vinegar
Rub together the dry Ingredients and
add egg yolks, slightly beaten. Add the
sugar, melted butter, cold milk, and hot
vinegar In the order named, stirring un.
til perfectly smooth. Cook the mixture
in q double boiler until tbickened. Set
the pan into bowl OF cold water and
beat we'll until cool and smooth.
GOLDEN DRESSING
IA cup lemon juice
IA cup light colored fruit juice
6 tablespoons sugar
2eggs (yolks)
Beat the eggs, add the fruit juice, stir
gradually into the lemon juice, and add
the sugar. Cook In double boiler and
stir uutil the mixture coats q spoon.
Cool quickly by placing pan into cold
water, beating the mixture at the same
time. This dressing is combined with
fruits to be served as salads or desserts.
Some attractive fruit combinations
are:
Canned peaches, cherries and fresh
apples, using cherry juice with the lemon
in the dressing.
Canned figs, fresh oranges and pecans,
using orange juice In the dressing.
Guava, pineapple and grapefruit, using
pineapple juice in the dressing.
Canned berries or fresh grapes, apples
and pears, using scuppernoug juice In
the dressing.
Any of these dishes may be made
especially attractive by gsrnishing them
with nuts, whole cherries, berries or
marshmallows.