Bygone Recipes – Salads

Ingredients

• ¼ cup butter (57g)
• 1 teaspoon salt
• 1 teaspoon mustard
• 1 teaspoon paprika
• 3 egg yolks
• 2 tablespoons flour
• ¼ cup vinegar (60ml)
• 1 cup cream (240ml)

Method

1. Melt butter; add flour, seasonings, egg and vinegar; cook until thick; add beaten cream.
2. Beat well, chill, and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 3 tablespoons butter (42g)
• 1 teaspoon salt
• 1 teaspoon mustard
• ½ teaspoon paprika
• 1 cup milk (240ml)
• 3 egg yolks
• ¼ cup hot vinegar (60ml)

Method

1. Cream butter; add seasonings and hot milk; pour on to the egg yolks.
2. Cook in double boiler until thick; add vinegar, strain, and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 3 eggs
• 1 tablespoon oil
• 1 tablespoon salt
• ½ tablespoon mustard
• 1¼ cups milk (300ml)
• ¾ cup vinegar (180ml)

Method

1. Beat eggs slightly; add gradually oil, salt and mustard; when smooth, add vinegar, then milk.
2. Cook in double boiler, stirring constantly until mixture thickens.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ¼ cup butter (57g)
• 2 tablespoons flour
• 2 teaspoons salt
• 2 teaspoons mustard
• few grains cayenne
• 1 cup milk (240ml)
• ½ cup vinegar (120ml)
• 3 eggs

Method

1. Melt butter; add flour, mustard, salt, cayenne and milk.
2. Cook in double boiler five minutes.
3. Pour on to the beaten eggs; add vinegar, and cook in double boiler until mixture thickens.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 3 egg yolks hard cooked
• 1 teaspoon salt
• ⅛ teaspoon cayenne
• 1 teaspoon mustard
• 2 tablespoons vinegar
• 1½ cups thick cream (360ml)

Method

1. Mash the yolks; add salt, vinegar and mustard.
2. Beat the cream until stiff; add the beaten cream, little at a time, to the egg mixture; when stiff, add cayenne.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1½ teaspoons salt
• ⅛ teaspoon pepper
• few grains cayenne
• ⅛ teaspoon paprika
• 6 tablespoons oil
• 3 tablespoons vinegar

Method

1. Rub bowl with onion; mix salt, pepper, cayenne; add paprika, oil and vinegar.
2. Stir with a piece of ice.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ½ teaspoon mustard
• 1 teaspoon salt
• ¼ teaspoon paprika
• few grains cayenne
• ½ teaspoon finely minced onion
• 6 tablespoons oil
• 2 tablespoons vinegar

Method

1. Mix onion, salt, mustard, paprika and cayenne.
2. Mash until of a creamy consistency; add oil and vinegar alternately, beating all the time.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 teaspoon mustard
• 1 teaspoon salt
• ¼ teaspoon paprika
• few grains cayenne
• 3 tablespoons lemon juice
• 6 tablespoons oil

Method

1. Mix the dry ingredients; add lemon juice and oil alternately, and beat until quite thick.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 4 tablespoons grated horse-radish
• 1 teaspoon salt
• 2 tablespoons vinegar
• ¼ teaspoon paprika
• few grains cayenne
• ¼ cup cream (60ml)

Method

1. Beat cream until stiff; add remaining ingredients and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 egg yolks
• 1 teaspoon salt
• ¼ teaspoon cayenne
• 1 teaspoon mustard
• 1 tablespoon vinegar
• 1 tablespoon lemon juice
• 1 cup olive oil (240ml)
• ¼ teaspoon paprika

Method

1. Success in making a Mayonnaise Dressing generally depends upon all the ingredients being of the same temperature.
2. Mix salt, cayenne, mustard and paprika.
3. Beat yolks well, and add to seasonings; beat until mixture is thick, adding olive oil, drop by drop, for the first four tablespoons, then more rapidly until oil is used, thinning as needed with lemon juice and vinegar.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• yolks of two hard-cooked eggs
• 1 teaspoon salt
• 1 teaspoon mustard
• 1½ cups olive oil (360ml)
• ¼ teaspoon paprika
• few grains cayenne
• 1 tablespoon vinegar
• 1 tablespoon lemon juice
• 1 raw egg yolk

Method

1. Mash hard-cooked yolks; add raw yolk, salt, mustard, paprika and cayenne.
2. Stir until well blended; beat while adding four tablespoons oil, drop by drop, then the remainder by teaspoonfuls, thinning by adding lemon juice and vinegar as the mixture becomes too thick to handle.

Title

Lowney’s Cook Book

Author

Maria Willet Howard