Measure four tablespoonfuls of vinegar, and let boil, then pour over two whole eggs, or four yolks beaten until thick and lemon colored. Stir while adding the vinegar. Put in a saucepan over the fire, and cook until creamy, stirring all the time. Remove from the fire and add one tablespoonful of butter for each egg; beat well, and set away until needed. To each cup of dressing add two teaspoonfuls of mixed seasoning when you are ready to use it.
The easiest way for an amateur to insure this dressing being perfectly smooth is to cook in a double boiler, or in a bowl set in hot water, or set the bowl over the tea-kettle. If it does lump, use a dover beater, and beat vigorously until all lumps disappear.
Select a large coffee cup, and see that the dover egg beater will turn in it. Then put a bottle of good olive oil, a fresh lemon, and the dover beater in a pan of ice water, and let stand one hour. Wipe the cup and beater perfectly dry. Put the egg yolk in the bowl, and beat a few turns, then put in a few drops of oil and beat again, and so continue until the mixture becomes very thick. Then wipe the lemon, squeeze the juice out, put a tea-spoonful into the mixture, and beat. This will thin the dressing. Now add oil, and beat until it thickens again, and add lemon juice, and so continue until you have the desired quantity of dressing.
Olive oil, three measures; vinegar, one measure. Use salt until the salt is almost as strong as the vinegar. Pepper to taste a little. Have both oil and vinegar very cold, and put the oil in a drop at a time, beating constantly until it is in. If you prefer less oil, use three parts vinegar to one part oil, stir together, and season as before. Serve this dressing on watercress, lettuce, or endive when dressed for salads.
Mash yolks of three hard-boiled eggs fine, add two level teaspoonfuls of sugar, one level teaspoonful of salt, one level teaspoonful of mustard, one-half level teaspoon-ful of pepper, and stir well. Add two tablespoonfuls of vinegar a little at a time, and stir until well mixed. Add to this one pint of whipped cream, and use for dressing vegetable salads.
One tablespoonful flour, one tablespoonful butter, one-half cup of cream, two tablespoonfuls of vinegar. Measure flour and butter, and melt together. Then pour in the cream and cook until quite thick. When done, add gradually the vinegar. When cool, add one-fourth cup of thin cream, or one-half cup of whipped cream.
Use these cream dressings in making apple and cabbage salads especially.
One hard-boiled egg yolk, two-thirds of a teaspoonful of sugar, one-third of a teaspoonful of salt, one-third of a teaspoonful of mustard, one-sixth of a teaspoonful of pepper, rub with the yolk, add two teaspoonfuls of vinegar and one-fourth of a cup of white sauce, or two-thirds of a cup of whipped cream. The egg whites may be cut into cubes and dressed with this dressing. This makes a very palatable salad. To make the white sauce, use one-fourth of a cup of milk, two teaspoonfuls of flour and two teaspoonfuls of butter.