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The International Jewish Cook Book

The International Jewish Cook Book

1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; The Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Author: Florence Kreisler Greenbaum

A Project Gutenberg eBook






Beat the yolk of one egg in a cold dish with a silver or wooden fork. If

the weather is very warm, place the bowl in a larger vessel filled with

chopped ice. When the egg is beaten add one-half teaspoon of salt, dash

of red pepper, one-half teaspoon of English mustard and olive oil, drop

by drop, being careful to beat well without reversing the motion for

fear of curdling. When the dressing thickens, begin adding the vinegar

or lemon juice, drop by drop. Then add more olive oil, then more acid,

continuing until one cup of olive oil and two teaspoons of vinegar or

lemon juice are all used. Be sure to have all the ingredients and dishes

as cold as possible.


If the mixture should curdle, begin immediately with a fresh egg in a

fresh dish and when it is well beaten add carefully the curdled mixture,

drop by drop.


To serve twenty people one pint of mayonnaise is required.





When you are in want of a large quantity of dressing, mayonnaise or

French, add one pint of whipped cream to your prepared dressing,

stirring thoroughly, just before ready to serve.





To color mayonnaise, chop parsley leaves very fine; pound them in a

small quantity of lemon juice; strain and add the juice to the dressing.





To make white mayonnaise, follow the ordinary directions, using lemon

juice instead of vinegar, omitting the mustard and adding, when

finished, a half cup of whipped cream or half an egg white beaten very






Make one-half pint of mayonnaise dressing and add to it the following:

Two hard-boiled eggs chopped fine, two to four tablespoons of tomato

catsup, one tablespoon of finely chopped parsley, one teaspoon of finely

chopped or grated white onion or shallot, after these ingredients are

mixed, fold them into one cup of mayonnaise and serve. Enough for ten






Beat three whole eggs until very light, add two tablespoons of olive

oil, stirring constantly, add a good pinch of salt, pepper, mustard and

cayenne pepper. Heat one-half cup of vinegar with one teaspoon of sugar

in it, stir while hot into the eggs and put it back on the stove in a

double boiler or over hot water in another saucepan and stir until

thick. Serve cold.





Take yolk of one hard-boiled egg and rub smooth in a bowl. Add two

teaspoons of French mustard, salt, pepper, and little sugar. Add a

little oil, and then a little vinegar. Garnish top with the white, cut

in pieces.





Mix one cup of sour cream and three eggs, well beaten. Dissolve two

tablespoons of sugar and one tablespoon of mustard in one-half cup of

vinegar; salt, pepper and paprika to taste, and then stir this slowly

into the cream and eggs. Put in double boiler, cook until thick, then

add butter the size of an egg and cook about five minutes longer. Take

from fire and bottle; this dressing will keep for months.





Mix one teaspoon of salt, one tablespoon of mustard, one tablespoon of

sugar, one tablespoon of flour and a few grains of cayenne. Beat three

eggs until lemon-colored and add the dry ingredients with one-half cup

of vinegar and two tablespoons of melted butter. Cook over boiling water

until thick; strain, add one-half cup of cream or milk. Beat until

smooth, and cool.





Mix one-half teaspoon of salt, one-fourth teaspoon of pepper, one

teaspoon of sugar, a dash of paprika, two tablespoons of vinegar and

four tablespoons of olive oil. Stir until well blended and use at once.





Rub the yolks of two hard-boiled eggs to a paste, adding one teaspoon of

salad oil or melted butter, being careful to add only a few drops at a

time. Add one-half teaspoon salt, one-half teaspoon of prepared mustard,

very little pepper, two tablespoons of white sugar. Stir very hard, then

pour in gradually one-half teacup of vinegar.

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