RECIPES TRIED AND TRUE
MAYONNAISE
- Butter size of egg,
- 1 tablespoon flour,
- 1 cup milk,
- 3 eggs,
- 1 teaspoon mustard,
- ⅛ teaspoon red pepper,
- 1 cup vinegar.
Melt butter, blend flour; add gradually milk. Cook in double boiler until thick. Then add three whole eggs well beaten with remainder of ingredients. Cook a few minutes longer. This will make one pint. If it thickens too much, a little milk can be added to thin it.
MUSTARD DRESSING FOR BOILED FISH
- 5 hard boiled eggs,
- 1 tablespoon butter,
- 1 teaspoon sugar,
- 1 teaspoon dry mustard,
- Red & black pepper,
- 1 lemon,
- 1 small onion,
- ¼ pint cream.
Mash yolks until smooth; add all ingredients. Cook in double boiler; add cream. Garnish fish with chopped parsley and white of egg chopped fine. Pour over fish when ready to serve.
MUSTARD SAUCE
Boil ½ bottle mustard with one cup fish stock adding salt, pepper, one teaspoonful sugar and paprika; when thick, add yolk of one or two eggs and served cold with chopped parsley. Good for salmon.
MUSHROOM SAUCE
Brown two tablespoonfuls butter or fat with two tablespoonfuls flour; add pepper and salt and one cup mushroom liquid: add one-fourth can mushrooms, drained, rinsed and cut in quarters or slices, with a little chopped parsley. Serve hot over meat.
ROULETTE SAUCE
Make a cream sauce, add one large tablespoonful of catsup and mushrooms.
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