Miss Parloa's New Cook Book by Maria Parloa
page 227 of 553 (41%)
page 227 of 553 (41%)
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salt, one of sugar, one heaping teaspoonful of mustard, a speck of
cayenne, one cupful of milk, half a cupful of vinegar, three eggs. Let the butter get hot in a sauce-pan. Add the flour, and stir until smooth, being careful not to brown. Add the milk, and boil up. Place the sauce-pan in another of hot water. Beat the eggs, salt, pepper, sugar and mustard together, and add the vinegar. Stir this into the boiling mixture, and stir until it thickens like soft custard, which will be in about fire minutes. Set away to cool; and when cold, bottle, and place in the ice-chest. This will keep two weeks. Bacon Salad Dressing. Two table-spoonfuls of bacon or pork fat, one of flour, one of lemon juice, half a teaspoonful of salt, one teaspoonful of sugar, one of mustard, two eggs, half a cupful of water, half a cupful of vinegar. Have the fat hot. Add the flour, and stir until smooth, but not brown. Add the water, and boil up once. Place the sauce-pan in another of boiling water. Have the eggs and seasoning beaten together. Add the vinegar to the boiling mixture, and stir in the beaten egg. Cook four minutes, stirring all the while. Cool and use. If corked tightly, this will keep two weeks in a cold place. French Salad Dressing. Three table-spoonfuls of oil, one of vinegar, one salt-spoonful of salt, one-half a salt-spoonful of pepper. Put the salt and pepper in a cup, and add one table-spoonful of the oil. When thoroughly mixed, add the remainder of the oil and the vinegar. This is dressing enough for |
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