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Page 59
SPANISH TOMATO SAUCE.
One can of tomatoes or six large fresh ones; two minced onions fried brown
in a large tablespoonful of butter. Add to the tomatoes with three sprigs
of parsley and thyme, one teaspoonful of salt, and half a one of pepper;
three cloves and two allspice, with a small blade of mace and a bit of
lemon peel, and two lumps of sugar. Stew very slowly for two hours, then
rub through a sieve, and return to the fire. Add two tablespoonfuls of
flour, browned with a tablespoonful of butter, and boil up once. It should
be smooth and thick. Keep on ice, and it will keep a week. Excellent.
MAYONNAISE SAUCE.
For this sauce use the yolks of three raw eggs; one even tablespoonful of
mustard; one of sugar; one teaspoonful of salt; and a saltspoonful of
cayenne.
Break the egg yolks into a bowl; beat a few strokes, and gradually add the
mustard, sugar, salt, and pepper. Now take a pint bottle of best
olive-oil, and stir in a few drops at a time. The sauce will thicken like
a firm jelly. When the oil is half in, add the juice of one lemon by
degrees with the remainder of the oil; and last, add quarter of a cup of
good vinegar. This will keep for weeks, and can be used with either
chicken, salmon, or vegetable salad.
A simpler form can be made with the yolk of one egg, half a pint of oil,
and half the ingredients given above. It can be colored red with the juice
of a boiled beet, or with the coral of a lobster, and is very nice as a
dressing for raw tomatoes, cutting them in thick slices, and putting a
little of it on each slice.
Mayonnaise may be varied in many ways, _sauce tartare_ being a favorite
one. This is simply two even tablespoonfuls of capers, half a small onion,
and a tablespoonful of parsley, and two gherkins or a small cucumber, all
minced fine and added to half a pint of mayonnaise. This keeps a long
time, and is very nice for fried fish or plain boiled tongue.
DRESSING WITHOUT OIL.
Cream a small cup of butter, and stir into it the yolks of three eggs. Mix
together one teaspoonful of mustard, one teaspoonful of salt, and quarter
of a saltspoonful of cayenne, and add to the butter and egg. Stir in
slowly, instead of oil, one cup of cream, and add the juice of one lemon
and half a cup of vinegar.
BOILED DRESSING FOR COLD SLAW.
This is good also for vegetable salads. One small cup of good vinegar; two
tablespoonfuls of sugar; half a teaspoonful each of salt and mustard; a
saltspoonful of pepper; a piece of butter the size of a walnut; and two
beaten eggs. Put these all in a small saucepan over the fire, and stir
till it becomes a smooth paste. Have a firm, white cabbage, very cold, and
chopped fine; and mix the dressing well through it. It will keep several
days in a cold place.
CHICKEN SALAD.
Boil a tender chicken, and when cold, cut all the meat in dice. Cut up
white tender celery enough to make the same amount, and mix with the meat.
Stir into it a tablespoonful of oil with three of vinegar, and a
saltspoonful each of mustard and salt, and let it stand an hour or two.
When ready to serve, mix the whole with a mayonnaise sauce, leaving part
to mask the top; or use the mayonnaise alone, without the first dressing
of vinegar and oil. Lettuce can be substituted for celery; and where
neither is obtainable, a crisp white cabbage may be chopped fine, and the
meat of the chicken also, and either a teaspoonful of extract of celery or
celery-seed used to flavor it The fat of the chicken, taken from the water
in which it was boiled, carefully melted and strained, and cooled again,
is often used by Southern housekeepers.
SALMON MAYONNAISE.
Carefully remove all the skin and bones from a pound of boiled salmon, or
use a small can of the sealed, draining away all the liquid. Cut in small
pieces, and season with two tablespoonfuls of vinegar, half a small onion
minced fine, and half a teaspoonful each of salt and pepper. Cover the
bottom of the salad dish with crisp lettuce-leaves; lay the salmon on it,
and pour on the sauce. The meat of a lobster can be treated in the same
way.
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