The New Dr. Price Cookbook Part 23

Put egg with vinegar or lemon juice and seasoning into bowl and beat with rotary egg beater. Add oil a tablespoonful or more at a time, beating constantly. Well covered, this mayonnaise will keep for three or four weeks.

BOILED SALAD DRESSING

1/2 tablespoon salt 1-1/2 tablespoons sugar 1 teaspoon mustard 1/2 tablespoon flour few grains cayenne 1/2 cup vinegar 2 eggs 3/4 cup milk 1 tablespoon b.u.t.ter or other shortening

Mix dry ingredients in top of double boiler; add vinegar and beaten egg yolks and mix; add milk and b.u.t.ter. Cook in double boiler until thick and smooth. Take from fire and add beaten egg whites. Cool and serve.

RUSSIAN DRESSING

To 1 cup mayonnaise add just before serving 2 teaspoons chili sauce, 6 pimentos chopped fine, and if desired a dash of grated cheese.

BEVERAGES

BOILED COFFEE

For 4 cups. Beat half an egg white with three tablespoons cold water and mix with 3/4 cup ground coffee; put into scalded coffee pot; add 1 quart boiling water and boil 5 minutes. Add 1/4 cup cold water and allow to stand 3 minutes to settle before serving.

FRENCH OR DRIP COFFEE

6 tablespoons finely ground coffee 4 cups boiling water

Put coffee in fine strainer of coffee pot. Keep over hot water or on back of range but do not boil. Pour boiling water slowly over coffee, about one-quarter of a cup at a time, keeping pot covered between each addition of water.

TEA

Water for tea should be freshly heated and just boiling. Teas are of different strength, but a safe rule is 1 teaspoon dry tea to 1 cup water. Scald teapot; put in dry tea and cover with little boiling water for 1 minute. Add boiling water and cover closely. Allow it to stand 3 to 6 minutes and strain off into a second hot pot before serving.

CHOCOLATE

Cut into small pieces 1 ounce unsweetened chocolate; add 1 tablespoon sugar and 2 tablespoons hot water. Boil all together till smooth; add gradually 2 cups scalded milk; cook in double boiler 5 minutes. If desired add 1/4 teaspoon vanilla. Serve with whipped cream.

COCOA

The usual rule is 2 teaspoons cocoa, 1 teaspoon sugar, 1 tablespoon cold water and 3/4 milk to each cup. Mix dry cocoa with sugar and cold water; cook over slow fire until thick; add milk, and boil 1 minute.

COCOA SYRUP

2 cups water 2 cups sugar 1 cup cocoa 1/2 teaspoon salt

Stir water and sugar in saucepan until dissolved; boil 5 minutes; mix cocoa with cold water to make a paste and add to boiling water and sugar; boil slowly for 10 minutes; add salt. When cold put into bottle or gla.s.s jar in refrigerator. Take 2 tablespoons of syrup for each gla.s.s or cup of milk. Served with whipped cream either hot or cold this is a nouris.h.i.+ng and delicious beverage.

CANDIES

CREAM CANDY

2 cups sugar 2 tablespoons vinegar 1 teaspoon cream of tartar 1 teaspoon lemon extract

Add a little water to moisten sugar; boil with vinegar and cream of tartar without stirring, until brittle when tried in cold water. Add lemon; turn out quickly on b.u.t.tered plates. When cool enough to handle, pull until white, and cut into pieces.

b.u.t.tER SCOTCH

2 cups sugar 2 tablespoons water 2 tablespoons b.u.t.ter

Boil without stirring until brittle when tested in cold water. Pour out on b.u.t.tered plates to cool.

b.u.t.tER TAFFY

3 cups brown sugar 1/2 cup mola.s.ses 1/4 cup water 1/4 cup vinegar 4 tablespoons b.u.t.ter 1 teaspoon vanilla extract

Boil sugar, mola.s.ses, water and vinegar. When crisp in cold water add b.u.t.ter and vanilla. Cook 3 minutes. Cool on b.u.t.tered pans and break into pieces.

PEANUT BRITTLE

2 cups chopped roasted nuts 3 cups granulated sugar

Put sugar in frying pan. Stir over slow fire. It will lump, then gradually melt. When pale yellow, and clear, add nuts and pour quickly on greased tin. When cold break into pieces.

CHOCOLATE CARAMELS

2 cups mola.s.ses 1 cup brown sugar 1 cup cream or milk 1/4 pound unsweetened chocolate 4 tablespoons b.u.t.ter 1 teaspoon vanilla extract

Put all ingredients but vanilla into kettle. Boil until it hardens when tested in cold water; add vanilla and turn into large flat greased tins. When nearly cold, cut into small squares.

CREAMED NUTS

2 cups confectioners' sugar white of 1 egg 1 teaspoon vanilla extract 2 teaspoons cold water walnuts or other nuts