Grate a cocoanut and pour over it i pint of boiling
water; let it stand until cool, squeeze the cocoanut dry,
throwing it away. Strain the milky water and let it
remain until a cream rises. Cut the tender white parts
of celery quite fine and put in the salad bowl, scatter
over it a tablespoonful of grated onion, a dash of cay-
enne and a little salt. Skim the cream from the cocoa-
nut milk and pour it over the celery; add i tablespoonful
of lemon juice✪ Celery Salad. ^ A Friend.
CABBAGE SALAD.
One-third head of cabbage, Ys Spanish onion, 3
stalks celery; chop fine; 3 eggs, well beaten, )^ tea-
spoonful of mustard, i tablespoonful of sugar, 2 table-
spoonfuls of melted butter, small cup of vinegar; stir all
together and cook until thick over boiling water and
pour over salad while hot.
Mrs. F. B. Hooker.
VEGETABLE SALAD.
Equal quantities of celery, cabbage and pickled
beets, cut fine; pour over them remoulade sauce, made
by adding to the mashed -yolks of 3 eggs, which have
"Use Imperiai French Poultry Seasoning."
SALADS AND SAUCES. 21
been boiled 20 minutes, ^ teaspoonful of made mustard;
salt and pepper to taste; add yi tablespoonful of tarragon
vinegar and mix well; add, drop by drop, 3 tablespoon-
fuls of olive oil, stirring one way all the time; then,
I raw yolk, and when well mixed, y^ tablespoonful of
tarragon vinegar the last thing.
Mrs. J. B. Daniels.
COLD SLAW DRESSING.
Mix the yolks of 4 eggs, i teaspoonful of mustard,✪ Cabbage Salad 2
tablespoonfuls of sugar, )^ cup of strong vinegar, weak-
ened with three tablespoonfuls of water, a piece of but-
ter the size of a walnut, and ^ teaspoonful of salt thor-
oughly together. Cook in double boiler until thick and
pour over the cabbage when cold.
Mrs. Walter R. Comstock.
SALAD DRESSING.
A FRENCH RECIPE.
Beat into the raw yolk of an 0.%% enough oil to make
the mixture as thick as cream. Cook 2 teaspoonfuls
of corn starch in ^ cup of water, add 3 saltspoonfuls of
salt, I of mustard, i of sugar and 3 tablespoonfuls of
vinegar✪ Salad Dressing (French Recipe). Beat all together. Miss Fisher.
l/ALEUTINrC VALENTINE & GOMPflNY.
VMr n ISHLO Coach and Car farnisbes and Colors.
22 SALADS AND SAUCES.
SALAD DRESSING.
One tablespoonful of flour, butter J^ the size of an
egg, small teaspoonful of mustard, a little salt, a little
red pepper, i teaspoonful sugar, ^ coffeecup of water,
5^ coffeecup of vinegar. Cook thoroughly over boil-
ing water, then beat the yolks of 3 eggs, stir in and cook
a minute longer; then stand until thoroughly cold, when
thin with cream. Mrs. F. B. Hooker.
SALAD DRESSING.
One-half pint of cream, 3 eggs, ^ cupful of vinegar,
y^ cupful of butter, melted, i teaspoonful of salt, i level
teaspoonful of sugar. Mustard and pepper may be
added if desired. Boil in double boiler until it thickens,
taking care it does not curdle. Bottle and keep cool.
Mrs. J. B. Wheatley.
MAYONAISE DRESSING.
Yolk of I hard boiled egg, powdered, add i raw yolk,
i/^ teaspoonful each of salt and mustard, a little cayenne
Stir this well and add by degrees salad oil, constantly
beating. When nearly done, add vinegar or lemon
juice, a small quantity. Set in a cool place.
Mrs. W. D. McKey.
SAUCE TARTARE.
One teaspoonful of mustard, 3 tablespoonfuls of
SALADS AND SAUCES. 23 ✪ Mayonnaise Dressing
Delicate dishes
1896Page 7 · 7 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Grate a cocoanut and pour over it i pint of boiling water; let it stand until cool, squeeze the cocoanut dry, throwing it away. Strain the milky water and let it remain until a cream rises. Cut the tender white parts of celery quite fine and put in the salad bowl, scatter over it a tablespoonful of grated onion, a dash of cayenne and a little salt. Skim the cream from the cocoanut milk and pour it over the celery; add i tablespoonful of lemon juice. ^ A Friend.
CABBAGE SALAD. One-third head of cabbage, Ys Spanish onion, 3 stalks celery; chop fine; 3 eggs, well beaten, )^ teaspoonful of mustard, i tablespoonful of sugar, 2 tablespoonfuls of melted butter, small cup of vinegar; stir all together and cook until thick over boiling water and pour over salad while hot.
Mrs. F. B. Hooker.
VEGETABLE SALAD. Equal quantities of celery, cabbage and pickled beets, cut fine; pour over them remoulade sauce, made by adding to the mashed -yolks of 3 eggs, which have
"Use Imperiai French Poultry Seasoning."
been boiled 20 minutes, ^ teaspoonful of made mustard; salt and pepper to taste; add yi tablespoonful of tarragon vinegar and mix well; add, drop by drop, 3 tablespoonfuls of olive oil, stirring one way all the time; then, I raw yolk, and when well mixed, 1/2 tablespoonful of tarragon vinegar the last thing.
Mrs. J. B. Daniels.
COLD SLAW DRESSING.
Mix the yolks of 4 eggs, i teaspoonful of mustard, 2 tablespoonfuls of sugar, )^ cup of strong vinegar, weakened with three tablespoonfuls of water, a piece of butter the size of a walnut, and ^ teaspoonful of salt thoroughly together. Cook in double boiler until thick and pour over the cabbage when cold.
Mrs. Walter R. Comstock.
SALAD DRESSING.
A FRENCH RECIPE.
Beat into the raw yolk of an egg enough oil to make the mixture as thick as cream. Cook 2 teaspoonfuls of corn starch in ^ cup of water, add 3 saltspoonfuls of salt, I of mustard, i of sugar and 3 tablespoonfuls of vinegar. Beat all together. Miss Fisher.
[illustration: VALENTINE & COMPANY] Coach and Car farnisbes and Colors.
SALAD DRESSING.
One tablespoonful of flour, butter J^ the size of an egg, small teaspoonful of mustard, a little salt, a little red pepper, i teaspoonful sugar, ^ coffeecup of water, 5^ coffeecup of vinegar. Cook thoroughly over boiling water, then beat the yolks of 3 eggs, stir in and cook a minute longer; then stand until thoroughly cold, when thin with cream. Mrs. F. B. Hooker.
SALAD DRESSING.
One-half pint of cream, 3 eggs, ^ cupful of vinegar, y^ cupful of butter, melted, i teaspoonful of salt, i level teaspoonful of sugar. Mustard and pepper may be added if desired. Boil in double boiler until it thickens, taking care it does not curdle. Bottle and keep cool.
Mrs. J. B. Wheatley.
MAYONAISE DRESSING.
Yolk of I hard boiled egg, powdered, add i raw yolk, i/^ teaspoonful each of salt and mustard, a little cayenne Stir this well and add by degrees salad oil, constantly beating. When nearly done, add vinegar or lemon juice, a small quantity. Set in a cool place.
Mrs. W. D. McKey.
SAUCE TARTARE. One teaspoonful of mustard, 3 tablespoonfuls of
Records on this page
Cabbage SaladCelery SaladCabbage SaladCold Slaw DressingSalad Dressing (French Recipe)Sauce TartareMayonnaise Dressing