One-half cupful of milk.
Salt and pepper to taste.✪ Cabbage Salad
Chop the cabbage fine, and season with salt and pep-
per, using none in the dressing. If the cabbage is
wilted, soak it in ice-water or cold water for an hour
before chopping it, Heat the vinegar, and if very strong,
dilute it with water. Beat the yolk of the ^gg well ; then
stir the corn-starch into the milk, and put in the egg,
beating all well together. Add this gently to the boiling
vinegar ; the mixture will not curdle, but will become a
creamy dressing when done. When the dressing has
boiled two minutes, take it from the fire, pour it over the
cabbage while still hot, and set the salad away in a cool
place ; serve when cold. If desired, the dressing may be
cooled before being poured over the cabbage. This
salad is very delicious.
CHEESE SALAD.
One-half pound of old cheese, grated.
One hard-boiled egg.
One table-spoonful of vinegar.
One table-spoonful of salad oil.
One-half tea-spoonful of pepper.
One tea-spoonful of salt.
One tea-spoonful of sugar.
One tea-spoonful of made mustard.✪ Cheese Salad
Rub to a powder the yolk of the egg, and when cold,
add the oil ; after these are well mixed, put in in the
20
3o6 THE PA TTERN COOK-BOOK.
order named the salt, pepper, sugar, mustard and cheese.
Work all wfell together before pouring in the vinegar.
Serve in a crab shell, if one is obtainable. This salad
closely resembles deviled crab and makes a good relish
at tea or luncheon. It should be eaten with crackers
and butter.
SALAD SANDWICHES.
These are very delicious for picnics or for traveling.
Mix a small quantity of mayonnaise dressing with finely
chopped lobster or chicken. Cover a small slice of bread
with lettuce,✪ Salad Sandwiches then spread a layer of salad, and cover with
lettuce and bread. Wrap the sandwich in tinfoil or oiled
paper.
VEGETABLES FOR SALADS.
1. Lettuce alone.
2. Lettuce and water-cress or pepper-grass, with small radishes for a
garnish.
3. Lettuce and chives, with olives for a garnish.
4. Lettuce and celery, the latter being cut into inch pieces.
5. Lettuce and sorrel.
6. Lettuce and anchovies, the latter being cut into thin strips
7. Endive alone.
8. Endive and water-cress.
9. Endive and celery, beets and hard-boiled eggs ; the endive being
placed in the center, then a row of eggs and next a row of beets,
with an edge of fringed celery.
10. Water-cress and beets, garnished with olives, the beets being cut
in dice.
11. Sliced cucumbers and sliced new onions.
12. Dandelions.
SALAD NOTES.
Condensed milk may be used in place of cream in
SALADS.
307
making dressings requiring cream, but the latter is, of
course, to be preferred.
A good Tartar sauce is made by beating into half a
pint of mayonnaise dressing half a table-spoonful of
chopped pickles, olives and capers. A salad made of
several kinds of vegetables is called a salade macedome.
CHEESE DISHES.
" He hath never fed of the dainties that are bred in a book."
Shakspere.
Page 134 · 3 recipe records on this page
Presented as published in 1890. 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
One-half cupful of milk.
Salt and pepper to taste.
Chop the cabbage fine, and season with salt and pepper, using none in the dressing. If the cabbage is wilted, soak it in ice-water or cold water for an hour before chopping it, Heat the vinegar, and if very strong, dilute it with water. Beat the yolk of the egg well ; then stir the corn-starch into the milk, and put in the egg, beating all well together. Add this gently to the boiling vinegar ; the mixture will not curdle, but will become a creamy dressing when done. When the dressing has boiled two minutes, take it from the fire, pour it over the cabbage while still hot, and set the salad away in a cool place ; serve when cold. If desired, the dressing may be cooled before being poured over the cabbage. This salad is very delicious.
CHEESE SALAD.
One-half pound of old cheese, grated.
One hard-boiled egg.
One table-spoonful of vinegar.
One table-spoonful of salad oil.
One-half tea-spoonful of pepper.
One tea-spoonful of salt.
One tea-spoonful of sugar.
One tea-spoonful of made mustard.
Rub to a powder the yolk of the egg, and when cold, add the oil ; after these are well mixed, put in the
order named the salt, pepper, sugar, mustard and cheese. Work all well together before pouring in the vinegar. Serve in a crab shell, if one is obtainable. This salad closely resembles deviled crab and makes a good relish at tea or luncheon. It should be eaten with crackers and butter.
SALAD SANDWICHES.
These are very delicious for picnics or for traveling. Mix a small quantity of mayonnaise dressing with finely chopped lobster or chicken. Cover a small slice of bread with lettuce, then spread a layer of salad, and cover with lettuce and bread. Wrap the sandwich in tinfoil or oiled paper.
VEGETABLES FOR SALADS.
1. Lettuce alone.
2. Lettuce and water-cress or pepper-grass, with small radishes for a
garnish.
3. Lettuce and chives, with olives for a garnish.
4. Lettuce and celery, the latter being cut into inch pieces.
5. Lettuce and sorrel.
6. Lettuce and anchovies, the latter being cut into thin strips
7. Endive alone.
8. Endive and water-cress.
9. Endive and celery, beets and hard-boiled eggs ; the endive being
placed in the center, then a row of eggs and next a row of beets, with an edge of fringed celery.
10. Water-cress and beets, garnished with olives, the beets being cut in dice.
11. Sliced cucumbers and sliced new onions.
12. Dandelions.
SALAD NOTES.
Condensed milk may be used in place of cream in
making dressings requiring cream, but the latter is, of course, to be preferred.
A good Tartar sauce is made by beating into half a pint of mayonnaise dressing half a table-spoonful of chopped pickles, olives and capers. A salad made of several kinds of vegetables is called a salade macedome.
" He hath never fed of the dainties that are bred in a book."
Shakspere.
Records on this page
Cabbage SaladCheese SaladSalad Sandwiches