COOKED MAYONNAISE DRESSING
Mix in top of double boiler
2 tablespoons flour
1½ teaspoons salt
½ teaspoon paprika and
½ teaspoon mustard. Add
¼ cup vinegar and
2 tablespoons salad oil. Stir until smooth. Add
½ cup hot water and cook 15 minutes in double boiler, stirring occasionally. Cool and add
1 egg yolk slightly beaten, then add
½ cup oil gradually while beating constantly, and fold in
1 egg white, beaten stiff.
BUTTERSCOTCH PARFAIT
Put in small saucepan
1¼ cups brown sugar
2 tablespoons butter and
½ cup water; stir until sugar is melted and boil without stirring to 238 degrees F. or until syrup forms a soft ball when tried in cold water. Pour slowly onto
3 egg yolks well beaten, and beat until cold and thick. (This mixture may be made the day before and kept in a cool place, if desired.) Fold in
3 egg whites beaten stiff
1 teaspoon vanilla
1½ cups heavy cream beaten stiff and
½ cup nut meats broken in pieces. Put in paper cases, sprinkle with nuts and place in can of ice cream
