This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
6 tablespoonfuls flour 1 1/2 teaspoonfuls mustard
1 tablespoonful salt
2 tablespoonfuls sugar
1 tablespoonful onion juice
2 tablespoonfuls butter
2 cupfuls milk
1 1/2 cupfuls weak vinegar
Mix together the flour, mustard, salt, sugar, onion juice, butter and eggs in a double boiler top; add the milk slowly so it will not be lumpy, cook over hot water till thick, stirring constantly, then add the vinegar and stir until thickened again. This may be kept closely-covered in a cool place for two weeks.
1/2 tablespoonful mustard 1/2 tablespoonful salt 1 tablespoonful sugar 1 tablespoonful onion juice (optional)
1 cupful milk
1 cupful mild vinegar
1 tablespoonful corn starch
3 eggs or 6 egg yolks
Mix the dry ingredients together, add the eggs and onion juice and beat well. Stir in the milk, and cook over hot water till thick, then add the vinegar, slowly, beating thoroughly. Strain and cool.
2 tablespoonfuls olive oil
2 tablespoonfuls flour
2 tablespoonfuls lemon juice
1 egg yolk, beaten
1 cupful olive oil 1 teaspoonful salt 1 teaspoonful pepper 1/4 teaspoonful mustard 1 egg white
Blend the 2 tablespoonfuls of olive oil, the flour and lemon juice, in a measuring cup. Fill the cup with boiling water, transfer to a double boiler and cook until thickened, stirring constantly. Pour into the egg yolk, beating constantly, and cool. Then gradually beat in the oil and seasonings, and lastly thin the mixture with the egg white whipped stiff.
i cupful sugar
1/4 cupful butter
1/2 teaspoonful mustard
4 tablespoonfuls flour
Few grains cayenne
2 eggs, beaten 1 1/4 cupfuls sour milk or buttermilk
3/4 cupful weak vinegar
2 teaspoonfuls salt
Melt the butter, add the sugar, flour and seasonings, then the eggs, beaten, and the milk. Stir over hot water until thick, then add the vinegar, slowly, stirring constantly till the mixture thickens again. Remove from the heat, chill and serve.
As this keeps for two weeks in a cool place, several times the recipe may be made and stored in glass jars.
2 tablespoonfuls peanut butter 1 tablespoonful olive oil Dash of paprika
1 tablespoonful tarragon vinegar 1/2 tablespoonful lemon juice 1 cupful any boiled dressing
1/2 tablespoonful salt
3/4 teaspoonful mustard
2 tablespoonfuls sugar Few grains cayenne
6 tablespoonfuls weak vin-egar
1 tablespoonful flour 3 egg yolks
2 tablespoonfuls melted butter or oil 1 1/4 cupfuls milk 1/2 teaspoonful curry powder
Mix the dry ingredients, add the egg yolks, slightly beaten, the butter and the milk; then pour in the vinegar slowly, and cook over boiling water until the mixture thickens, stirring constantly. Strain and cool.
2 egg yolks or 1 egg 1/2 teaspoonful salt Few grains cayenne 4 tablespoonfuls tarragon vinegar
1/4 teaspoonful mustard
1 tablespoonful granulated sugar
2 tablespoonfuls butter
3/4 cupful whipped cream (sweet or sour)
Mix together egg yolks and dry ingredients in a double boiler top. Add the vinegar and cook over hot water until thickened, then add the butter, bit by bit, till all is in, and cool the mixture. Fold in whipped cream just before serving. This is suitable only for fruit salads.
4 egg yolks 1/2 cupful honey Juice 1 lemon 1 cupful slightly sour or sweet cream
1/3 teaspoonful salt 1/3 cupful olive oil , 1/4 teaspoonful paprika
Beat the yolks thoroughly, then pour in the honey, which should be boiling hot. Cook for a moment, beating continuously, then fold in the oil, lemon juice and the cream, beaten stiff. Use only with fruit salads.