Evening star., 1943-12-06
(Thdnks to Mrs. G. N. M,
Washington

WGShtngton.J
(Some one asked how to make
mayonnaise. After six eggs were
used, dressing stayed thin anC
would not do right.")
In making homemade mayon-
naise, it is necessary to have the
oil and egg yolks as well as the
platter on which it is beaten quite
cold. Use a rather small oblone
platter and break the eggs into one
end only, that is, do not spread
them all over the plate Use only
the yolks, reserving the whites fol-
use in other things.
I have not tried soy bean oil, sc
suggest that you use cotton seed oil
which may have some olive oil added
at the last for flavoring if you care
for that, or cotton seed oil may be
used entirely leaving out the olive
oil if you prefer.
Beat the yolkS with a silver fork
with a regular stroke for few min
utes before you add anything at all
adding the oil drop by drop in the
beginning is the only way to achieve
success. The salt and pepper and
other seasonings may be added q
Il little at a time until incorporated
into the mixture. Do not add vine
gar or lemon juice at the very be-
ginning, but little later on this
may be dropped in little at time
When jelly-like consistency de-
notes that the going is good" you
may add oil in larger quantities,
but not until then
I might add that the eggs should
be very fresh, indeed, because other
wise the dressing may be a failure,
maybe that's why you failed
If it does not turn out we'll for
you. I suggest you start all over
again, one yolk will do. Later the
first mixture may be safely added
after the jellying process has taken
place. Thus the richness of the
dressing will be enhanced and no
eggs wasted.
Remember that rhythmic stroke
with the fork is necessary. a hit
and-miss stroke is not conducive to
smooth salad dressing.
(Ed1tor'S note: We WiSh to
thank Mrs. L. H. B., Washington,
and Mrs. w. p L., Arlington, for
their hints ON making salad
dressings, 1Ohtch .1Oere similar to
others publiShed.)
II II
BROCCOLI RECIPES, AFTER
DINNER MINTS, RECIPES
REQUESTED.
(ThankS to Mrs. Y. L., Arlinqton.)
Saute few slices bacon, then add
broccoli, cut up in pieces and add
water enough to cover top of broc-
coli and little salt. When almost
cooked, add 4 pound cooked rice
and more salt to taste Let cook
10 minutes more over low flame.
Broccoli with lemon: Boil broccoli
with a little salt, drain, add olive
oil and some lemon juice and mix
up salad
After Dinner Mints: 3 cups sugar
Il teaspoon cream of tartar, 2 drops
oil of peppermint, Y cup boiling
water, y tablespoon vinegar.
Put ingredients except peppermint
in saucepan and let boil without
stirring until a little ball may be
formed in cold water. Pour on but
tered platter. AS edge cools, folo
towards center and when whole is
cool enough to handle, pull unit
white, adding the peppermint dur.
ing the process. Cut in small piece.
and put in bowl containing pow.
dered sugar. Stir until coated with
sugar and put in glass jar. Cover
and let stand from 10 to IL days.
Do any of your readers have g
light, rich recipe for honey dough
nuts and plum puddings?
Keep up your splendid work!
WILD DUCK.
(Thanks to Mrs. B. H., Washington.
Would Mrs. j. T., Washington
accept a wild duck recipe we use:
One pint of water, ounces ot
butter or lard, Y medium sized on.
ion in a cloth bag, ounces of driee
mushrooms, l glass of good red win.
(unfortif1ed), salt as desired.
Mix Put pieces of wild duck
into it, cover and steam until mea'
becomes soft. Add now one-hal
of a glass of red wine and a small
amount Of caramelized sugar, ane
let 1t boil once again. Take ou
the bag with the onion, serve tn.
duck with the juice. Chilled clare
or burgundy follows