 ... as a base. Butter may always be substituted for olive oil when desired, and can be used in a Mayonnaise by stirring to a cream, and gradually adding a well beaten egg. The white of an egg beaten stiff' may be added to any cream or Mayonnaise dressing...  Salad and Salad Making - Seite 16von Emma Pike Ewing - 1884 - 40 SeitenVollansicht - Über dieses Buch
 | Emma Pike Ewing - 1890 - 160 Seiten
...slowly in small quantities, a large bottle can be made into dressing, and only one egg yolk be used as a base. Butter may always be substituted for olive...used in equal proportions with vinegar. MAYONNAISE DKESSING. No. 2. Mix in a two-quart bowl — to allow room for beating— one even teaspoonfnl of mustard,... | |
 | 1898 - 130 Seiten
...desired, according to taste and the requirements of the salad with which the dressing is to be used. Butter may always be substituted for olive oil when...be used in a mayonnaise by stirring to a cream and graduallyadding a well-beaten egg. — M. Jameson. SALAD DRESSING. One tablespoonful of butter, one... | |
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