Spanish Tomato Sauce.
One can of tomatoes or six large fresh ones ; two
minced onions fried brown in a large tablespoonful of
butter. Add to the tomatoes with three sprigs of parsley
and thyme, one teaspoonful of salt, and half a one of
pepper; three cloves and two allspice, with a small blade
of mace and a bit of lemon peel, and two lumps of sugar.
Stew very slowly for two hours, then rub through a sieve,
and return to the fire. Add two tablespoonfuls of flour,
browned with a tablespoonful of butter, and boil up once.
It should be smooth and thick. Keep on ice, and it will
keep a week. Excellent.
Mayonnaise Sauce.
For this sauce use the yolks of three raw eggs ; one
even tablespoonful of mustard ; one of sugar ; one tea-
spoonful of salt ; and a saltspoonful of cayenne.
Break the 2^g yolks into a bowl ; beat a few strokes,
and gradualty add the mustard, sugar, salt, and pepper.
Now take a pint bottle of best olive-oil, and stir in a few
drops at a time. The sauce will thicken like a firm jelly.
When the oil is half in, add the juice of one lemon b}^
degrees with the remainder of the oil ; and last, add
quarter of a cup of good vinegar. This will keep for
weeks, and can be used with either chicken, salmon, or
vegetable salad.
A simpler form can be made with the yolk of one egg,
half a pint of oil, and half the ingredients given above.
It can be colored red with the juice of a boiled beet, or
with the coral of a lobster, and is very nice as a dressing
for raw tomatoes, cutting them in thick slices, and putting
a little of it on each slice.
SAUCES AND SALADS. 179
Ma3'0nnaise ma}^ be varied in many ways, sauce tar-
tare being a favorite one. This is simply two even table-
,spoonfuls of capers, half a small onion, and a tablespoon-
ful of parsley, and two gherkins or a small cucumber, all
minced fine and added to half a pint of mayonnaise.
This keeps a long time, and is ver}^ nice for fried fish or
plain boiled tongue.
Dressing without Oil.
Cream a small cup of butter, and stir into it the yolks
of three eggs. Mix together one teaspoonful of mustard,
one teaspoonful of salt, and quarter of a saltspoonful of
cayenne, and add to the butter and egg. Stir in slowly,
instead of oil, one cup of cream, and add the juice of one
lemon and half a cup of vinegar.
Boiled Dressing for Cold Slaw.
This is good also for vegetable salads. One small cup
of good vinegar ; two tablespoonfuls of sugar ; half a
teaspoonful each of salt and mustard ; a saltspoonful of
pepper ; a piece of butter the size of a walnut ; and two
beaten eggs. Put these all in a small saucepan over the
fire, and stir till it becomes a smooth paste. Have a firm,
white cabbage, very cold, and chopped fine ; and mix the
dressing well through it. It will keep several days in a
cold place.
Chicken Salad.
Boil a tender chicken, and when cold, cut all the meat
in dice. Cut up white tender celery enough to make the
same amount,^ and mix with the meat. Stir into it a table-
spoonful of oil with three of vinegar, and a saltspoonful
each of mustard and salt, and let it stand an hour or two.
180 EGGS, CHEESE, AND BREAKFAST DISHES. ✪ Plain Salad Dressing
Page 90 · 6 recipe records on this page
Presented as published in 1881. 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
Spanish Tomato Sauce. One can of tomatoes or six large fresh ones ; two minced onions fried brown in a large tablespoonful of butter. Add to the tomatoes with three sprigs of parsley and thyme, one teaspoonful of salt, and half a one of pepper; three cloves and two allspice, with a small blade of mace and a bit of lemon peel, and two lumps of sugar. Stew very slowly for two hours, then rub through a sieve, and return to the fire. Add two tablespoonfuls of flour, browned with a tablespoonful of butter, and boil up once. It should be smooth and thick. Keep on ice, and it will keep a week. Excellent.
Mayonnaise Sauce.
For this sauce use the yolks of three raw eggs ; one even tablespoonful of mustard ; one of sugar ; one teaspoonful of salt ; and a saltspoonful of cayenne.
Break the yolks into a bowl ; beat a few strokes, and gradualty add the mustard, sugar, salt, and pepper. Now take a pint bottle of best olive-oil, and stir in a few drops at a time. The sauce will thicken like a firm jelly. When the oil is half in, add the juice of one lemon by degrees with the remainder of the oil ; and last, add quarter of a cup of good vinegar. This will keep for weeks, and can be used with either chicken, salmon, or vegetable salad.
A simpler form can be made with the yolk of one egg, half a pint of oil, and half the ingredients given above. It can be colored red with the juice of a boiled beet, or with the coral of a lobster, and is very nice as a dressing for raw tomatoes, cutting them in thick slices, and putting a little of it on each slice.
Mayonnaise may be varied in many ways, sauce tartare being a favorite one. This is simply two even tablespoonfuls of capers, half a small onion, and a tablespoonful of parsley, and two gherkins or a small cucumber, all minced fine and added to half a pint of mayonnaise. This keeps a long time, and is very nice for fried fish or plain boiled tongue.
Dressing without Oil.
Cream a small cup of butter, and stir into it the yolks of three eggs. Mix together one teaspoonful of mustard, one teaspoonful of salt, and quarter of a saltspoonful of cayenne, and add to the butter and egg. Stir in slowly, instead of oil, one cup of cream, and add the juice of one lemon and half a cup of vinegar.
Boiled Dressing for Cold Slaw.
This is good also for vegetable salads. One small cup of good vinegar ; two tablespoonfuls of sugar ; half a teaspoonful each of salt and mustard ; a saltspoonful of pepper ; a piece of butter the size of a walnut ; and two beaten eggs. Put these all in a small saucepan over the fire, and stir till it becomes a smooth paste. Have a firm, white cabbage, very cold, and chopped fine ; and mix the dressing well through it. It will keep several days in a cold place.
Chicken Salad.
Boil a tender chicken, and when cold, cut all the meat in dice. Cut up white tender celery enough to make the same amount,^ and mix with the meat. Stir into it a tablespoonful of oil with three of vinegar, and a saltspoonful each of mustard and salt, and let it stand an hour or two.
Records on this page
Plain Salad DressingSpanish Tomato SauceMayonnaise SauceChicken SaladDressing without OilBoiled Dressing for Cold Slaw