Stew the onions and drain. Put in a baking
dish first a layer of onions, then a layer of bread
crumbs mixed with butter, pepper and salt just
as one would for filling a chicken. Over the top
of all pour sweet milk enough to dampen well✪ Scalloped Onions.
Bake about 15 minutes.
Scalloped Potatoes
(Mrs. J. A. Lutz.)
6 large potatoes pared and sliced.
1 pint of milk.
1 tablespoon of butter.
Salt and pepper to taste.
Put a layer of the potatoes in the baking dish,
dust lightly with flour, add a little salt, pepper
and butter. Continue until the potatoes are
used. Keep most of the butter for the top layer.
Pour in the milk. Bake until thoroughly soft.
158
IV
SALADS AND SALAD
DRESSINGS
Cream Dressing
(Mrs. Thomas Lyter.)
2 eggs (yolks).
2 tablespoons of sugar.
2 tablespoons of butter.
1 teaspoon of flour.
14 cup of vinegar.
% cup of cream.
% teaspoon of salt.
1 teaspoon of flour.
1 teaspoon of mustard.
Mix the dry ingredients with the butter. Add
yolks of egg, then cream, and, lastly, vinegar.
Cook over hot water until it thickens. Strain, if
necessary, and chill.
Cooked Salad Dressing
(Mrs. Charles Forney.)
1 teaspoon of mustard.
1 heaping teaspoon of flour.
% cup of sugar.
% cup of vinegar.
% cup of water.
1 scant teaspoon of salt.
Mix well, cook until thick, remove from stove
and beat into it a well beaten egg. When ready
to serve stir into it % pint of beaten cream.
159
French Dressing
4 tablespoons of olive oil.
1 tablespoon of vinegar.
% teaspoon of pepper.
% teaspoon of salt.
% teaspoon of mnstard.
% teaspoon of Worcestershire sance.
% teaspoon of onion juice.
A dash of cayenne.
Put all ingredients in a bottle, cork tightly
and shake until a thick emulsion is made. A
little Mandalay sauce or home-made catsup im-
proves this dressing.
Mayonnaise Dressing
2 eggs (yolks well beaten).
2 mustardspoons of mustard.
% teaspoon of salt.
1 tablespoon of flour.
A pinch of sugar and cayenne pepper.
Eub all together until light, add % cup of
sweet milk (sour cream is better) ; % cup of
vinegar; if the vinegar is too strong dilute with
water. Put over fire until it comes to a boil,
stirring constantly. Kemove from fire and while
hot add butter size of a large egg. Stir until
melted and when cool, if liked, add salad oil to
taste. This dressing, if covered closely, will
keep a week in a cold place.
160
Mayonnaise Dressing
(Mrs. Arthur Bailey.)
The secret of making this kind of dressing is
having the bowl and ingredients cold. Put the
yolks of 3 raw eggs in a bowl, and add 14 tea-
spoon of salt and dash of white pepper. Stir
with a fork or spoon. Add the oil slowly, thin
with a few drops of lemon juice or vinegar, then
add more oil. Alternate in this way until you
have used 1 pint of oil and dressing is thick and
glossy. About 4 tablespoons of lemon juice or
3 of vinegar will be needed according to its acid-
ity. Keep covered and on ice until needed.
Cole Slaw
(Mrs. Allison Mayhew.)
2 eggs.
1 cup of vinegar.
% teaspoon of mustard.
2 tablespoons of sugar.
Boil all together, stirring constantly till it
thickens. Cut fine a large head of cabbage. Add
% teaspoon of salt, let it stand 20 minutes, then
pour over it the dressing and serve.
Pineapple Salad
(Mrs. Arthur Bailey.) ✪ Scalloped Potatoes
Page 59 · 9 recipe records on this page
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Stew the onions and drain. Put in a baking
dish first a layer of onions, then a layer of bread
crumbs mixed with butter, pepper and salt just
as one would for filling a chicken. Over the top
of all pour sweet milk enough to dampen well.
Bake about 15 minutes.
Scalloped Potatoes
(Mrs. J. A. Lutz.)
6 large potatoes pared and sliced.
1 pint of milk.
1 tablespoon of butter.
Salt and pepper to taste.
Put a layer of the potatoes in the baking dish,
dust lightly with flour, add a little salt, pepper
and butter. Continue until the potatoes are
used. Keep most of the butter for the top layer.
Pour in the milk. Bake until thoroughly soft.
158
IV
SALADS AND SALAD
DRESSINGS
Cream Dressing
(Mrs. Thomas Lyter.)
2 eggs (yolks).
2 tablespoons of sugar.
2 tablespoons of butter.
1 teaspoon of flour.
14 cup of vinegar.
% cup of cream.
% teaspoon of salt.
1 teaspoon of flour.
1 teaspoon of mustard.
Mix the dry ingredients with the butter. Add
yolks of egg, then cream, and, lastly, vinegar.
Cook over hot water until it thickens. Strain, if
necessary, and chill.
Cooked Salad Dressing
(Mrs. Charles Forney.)
1 teaspoon of mustard.
1 heaping teaspoon of flour.
% cup of sugar.
% cup of vinegar.
% cup of water.
1 scant teaspoon of salt.
Mix well, cook until thick, remove from stove
and beat into it a well beaten egg. When ready
to serve stir into it % pint of beaten cream.
159
French Dressing
4 tablespoons of olive oil.
1 tablespoon of vinegar.
% teaspoon of pepper.
% teaspoon of salt.
% teaspoon of mnstard.
% teaspoon of Worcestershire sance.
% teaspoon of onion juice.
A dash of cayenne.
Put all ingredients in a bottle, cork tightly
and shake until a thick emulsion is made. A
little Mandalay sauce or home-made catsup im-
proves this dressing.
Mayonnaise Dressing
2 eggs (yolks well beaten).
2 mustardspoons of mustard.
% teaspoon of salt.
1 tablespoon of flour.
A pinch of sugar and cayenne pepper.
Eub all together until light, add % cup of
sweet milk (sour cream is better) ; % cup of
vinegar; if the vinegar is too strong dilute with
water. Put over fire until it comes to a boil,
stirring constantly. Kemove from fire and while
hot add butter size of a large egg. Stir until
melted and when cool, if liked, add salad oil to
taste. This dressing, if covered closely, will
keep a week in a cold place.
160
Mayonnaise Dressing
(Mrs. Arthur Bailey.)
The secret of making this kind of dressing is
having the bowl and ingredients cold. Put the
yolks of 3 raw eggs in a bowl, and add 14 tea-
spoon of salt and dash of white pepper. Stir
with a fork or spoon. Add the oil slowly, thin
with a few drops of lemon juice or vinegar, then
add more oil. Alternate in this way until you
have used 1 pint of oil and dressing is thick and
glossy. About 4 tablespoons of lemon juice or
3 of vinegar will be needed according to its acid-
ity. Keep covered and on ice until needed.
Cole Slaw
(Mrs. Allison Mayhew.)
2 eggs.
1 cup of vinegar.
% teaspoon of mustard.
2 tablespoons of sugar.
Boil all together, stirring constantly till it
thickens. Cut fine a large head of cabbage. Add
% teaspoon of salt, let it stand 20 minutes, then
pour over it the dressing and serve.
Pineapple Salad
(Mrs. Arthur Bailey.)