You may add a quart of oil, if you like; you may serve it
plain, or stir in at the last moment stiffly whipped cream. One quart of
mayonnaise will hold one quart of whipped cream. For light colored salads,
as sweetbread and Waldorf, it is well to use the whipped cream slightly
colored with a drop of vegetable green.
SAUCE TARTAR
Add to a half pint of mayonnaise dressing a tablespoonful of chopped
gherkin, the same of chopped parsley, four chopped olives and a
tablespoonful of capers.
SAUCE SUEDOISE
1/2 pint of mayonnaise
1/2 pint of cream
2 tablespoonfuls of finely grated horseradish
Whip the cream and drain it, then stir it carefully into the mayonnaise,
and at last add the horseradish. This sauce is appropriate to serve with
boned partridges or quail, and is also nice to serve with mixed cold meats.
FRENCH DRESSING
Put eight tablespoonfuls of oil in a bowl, add a half teaspoonful of salt,
and a piece of ice the size of an egg. Work the ice with the oil until the
salt is thoroughly dissolved, then add a tablespoonful of tarragon vinegar
and a drop of Tabasco sauce. Remove the ice, beat rapidly until you have
a creamy dressing, and use at once. French dressing should be used over
cucumber or tomato molds, and is nice with fish or chicken mousse and East
Indian Salad.
CUCUMBER MOLDS
2 good sized cucumbers
1/2 box of gelatin
1 pint of chicken stock
1 teaspoonful of salt
1 tablespoonful of onion juice
1 saltspoonful of pepper
The juice of one lemon
Peel and grate the cucumbers.
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