Mayfair Recipes

Steps:

• PIE FILLING: Combine the sugar, cornstarch and salt in the top of a double boiler.
• Slowly add the milk, stirring constantly until the mixture thickens, about 10 minutes.
• Cover the pan and allow to cook 10 minutes longer.
• Stir occasionally.
• Remove from heat.
• Beat the egg yolks in a separate bowl and add about half a cup of the thickened milk.
• Stir this mixture back into the double boiler.
• Cook and stir over boiling water for 5-6 minutes.
• Add the butter, lemon juice and rind; stir together until the butter melts, then remove from the heat.
• Cool this custard, approximately 30 minutes, stirring gently every 10 minutes or so.
• When cool, pour into the pie shell.
• MERINGUE: Preheat the oven to 350 degrees.
• Beat the egg whites with cream of tartar until they are stiff but not dry.
• Beat in the sugar slowly, followed by the vanilla.
• Heap onto the pie and spread with a rubber spatula across the entire crust, then "anchor" the meringue to the edge of the crust. As long as the meringue touches the crust, it won't pull away or shrink in the oven. Use a light back and forth motion of the spatula to make decorative waves in the meringue.
• Bake for 10-15 minutes or until the meringue is delicately browned on top.
• Cool pie at room temperature, approximately three hours. Serve and graciously say "sorry" when people ask for the recipe!

Steps:

• A St. Louis tradition. Use a food processor to make dressing.
• Blanche onion and celery very briefly (5-10 seconds) in boiling water and drain.
• Combine everything except eggs and oil in processor and blend for 2 or 3 seconds.
• Add egg and blend again.
• Then, with processor on, slowly dribble in oil to make creamy mayonnaise type dressing.
• run processor until dressing is very smooth.
• Correct salt and pepper seasoning.
• This will keep for a week or so if covered tightly and refrigerated.
• If Parmesan cheese is used in salad, do not add until the salad is tossed with dressing.

Steps:

• 1. Put all but egg and oil in a blender. Whirl. Put in eggs, blend again. Add oil 1/4 cup at a time and blend after each addition.

Steps:

• Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass.

Steps:

• Make the sauce: Melt butter in a small pan. Gradually stir in flour until smooth. Slowly stir in milk. Cook over low heat until thickened, stirring constantly. Stir in paprika, Worcestershire sauce and cheese. When cheese melt, remove from heat. Top each slice of toast with a slice of turkey and a slice of ham. Cut them in half diagonally. For each serving, arrange three open face sandwich halves on an ovenproof plate. Pour sauce over the sandwiches. Place under a hot broiler just until heated through.