I salt spoon salt
Mix as directed in mayonnaise. *
Salad Dressing without Oil No. 2.
4 raw eggs i cup butter
I J4 pints vinegar i cup cream
J4 cup sugar i teaspoon salt
I even teaspoon mustard i even salt spoon red pepper✪ Salad Dressing without Oil No. 2
Stir all together as directed in mayonnaise except
the vinegar, beating it all the time, place it in double
boiler till it boils; then remove and beat in slowly the
vinegar. This will keep for weeks, corked tight, in
cool place.
Fruit Salad.
6 oranges ^ pineapple
6 bananas ^ cocoanut✪ Fruit Salad
Cut and slice the oranges (after peeling them) across
the grain, leaving the core out, peel and slice the ba-
nanas in rounds in a separate dish. Peel and dig out
the eyes of the pineapple and then grate it. Take
the dish that you are to serve it in, and lay in alter-
nate layers of fruit and sugar, till all are in, then on the
top pile fresh grated cocoanut. This can be prepared
two or more hours before you wish to use it.
■f.
I Ob The Queen Cook Book
Chicken Sandwiches.
Sandwiches of all kinds are made by spreading two
slices of bread with butter and placing them together
with meat between them. Bread should be twenty-
four hours old, must be moist and light; cut quite
thin slices with a very sharp knife; spread them thinly
with nice fresh butter, then with your hashed or
sliced meat. After the chicken is cooked, chop it fine,
when cold, to almost a paste, then moisten this suf-
ficiently so it will spread easily, with softened butter,
a little cream, salt, pepper, and a little mustard if you
like, but it must be very little. Spread and put two
slices together but do not press much; when ready to
serve cut in fancy shapes, diamond, oblong, etc.
Cover with damp napkin till ready to use.
Veal Sandwiches.
Chop the nice, small pieces that are left from a veal
roast, and moisten with the veal gravy.
Lamb Sandwiches.
Are made the same way as veal, moistened with the
gravy and seasoned to taste. The meats to all, must
be perfectly smooth and spread evenly.
Tongue Sandwiches.
Boil the tongue the day before you wish to use it,
let it cool in its own liquor, take out, peel. Next day
slice, chop fine, add enough sweet cream, softened
butter, and seasoning of salt, pepper, or mustard.
The tongue should have been in brine three or more
weeks. A fresh tongue has no relish. It should be a
beef's tongue.
The Queen Cook Book idi
Ham Sandwiches.
To a coffee cup of lean ham finely chopped, add
three tablespoons of butter, the yolk of one beaten
egg, season as needed with salt, pepper and a very
little mustard. Just let it get boiling hot, then -per-
fectly cold before spreading your buttered bread.
Another way is to mix the ham with mayonnaise dress-
ing to a soft paste, and spread between your buttered
thin slices of bread. Sardines, tongue, chicken, or
lobster, may be mixed this way in place of ham.
Chicken Salad No. 2.
Boil two chickens tender, salted as for table, take
out skin and bone and all discoloring. Cut in strips,
and then in bits the size of large peas; put chicken and
celery on ice. For dressing; the yolks of four fresh
eggs, with the yolks of two hard boiled eggs. Rub
these smoothly. A good measure of butter or oil is a
tablespoon to each yolk of fresh egg. All the art con-
sists in introducing the butter or oil and vinegar by
degrees. It takes time to make a good salad. When
the oil is well mixed put in two teaspoons of salt, one
small even teaspoon of white pepper, two tablespoons
of vinegar✪ Chicken Salad No. 2. When ready to serve mix celery and chicken
well, then with a silver fork stir in the dressing, mix-
ing thoroughly. This salad to be crisp must be made
the day it is used. The best salad for health is simply
crisp lettuce with sugar and vinegar on it. These
mixtures do for a treat.
/
Cabbage Dressing.
This is very nice when one can not obtain celery for
% dressing for a chicken salad, made in the same way
Page 39 · 3 recipe records on this page
Presented as published in 1895. 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
I salt spoon salt Mix as directed in mayonnaise. *
Salad Dressing without Oil No. 2.
4 raw eggs i cup butter
I J4 pints vinegar i cup cream
J4 cup sugar i teaspoon salt
I even teaspoon mustard i even salt spoon red pepper Stir all together as directed in mayonnaise except the vinegar, beating it all the time, place it in double boiler till it boils; then remove and beat in slowly the vinegar. This will keep for weeks, corked tight, in cool place.
Fruit Salad.
6 oranges ^ pineapple
6 bananas ^ cocoanut
Cut and slice the oranges (after peeling them) across the grain, leaving the core out, peel and slice the bananas in rounds in a separate dish. Peel and dig out the eyes of the pineapple and then grate it. Take the dish that you are to serve it in, and lay in alternate layers of fruit and sugar, till all are in, then on the top pile fresh grated cocoanut. This can be prepared two or more hours before you wish to use it.
■f.
I Ob The Queen Cook Book
Chicken Sandwiches.
Sandwiches of all kinds are made by spreading two slices of bread with butter and placing them together with meat between them. Bread should be twentyfour hours old, must be moist and light; cut quite thin slices with a very sharp knife; spread them thinly with nice fresh butter, then with your hashed or sliced meat. After the chicken is cooked, chop it fine, when cold, to almost a paste, then moisten this sufficiently so it will spread easily, with softened butter, a little cream, salt, pepper, and a little mustard if you like, but it must be very little. Spread and put two slices together but do not press much; when ready to serve cut in fancy shapes, diamond, oblong, etc. Cover with damp napkin till ready to use.
Veal Sandwiches.
Chop the nice, small pieces that are left from a veal roast, and moisten with the veal gravy.
Lamb Sandwiches.
Are made the same way as veal, moistened with the gravy and seasoned to taste. The meats to all, must be perfectly smooth and spread evenly.
Tongue Sandwiches.
Boil the tongue the day before you wish to use it, let it cool in its own liquor, take out, peel. Next day slice, chop fine, add enough sweet cream, softened butter, and seasoning of salt, pepper, or mustard. The tongue should have been in brine three or more weeks. A fresh tongue has no relish. It should be a beef's tongue.
The Queen Cook Book idi
Ham Sandwiches.
To a coffee cup of lean ham finely chopped, add three tablespoons of butter, the yolk of one beaten egg, season as needed with salt, pepper and a very little mustard. Just let it get boiling hot, then -perfectly cold before spreading your buttered bread. Another way is to mix the ham with mayonnaise dressing to a soft paste, and spread between your buttered thin slices of bread. Sardines, tongue, chicken, or lobster, may be mixed this way in place of ham.
Chicken Salad No. 2.
Boil two chickens tender, salted as for table, take out skin and bone and all discoloring. Cut in strips, and then in bits the size of large peas; put chicken and celery on ice. For dressing; the yolks of four fresh eggs, with the yolks of two hard boiled eggs. Rub these smoothly. A good measure of butter or oil is a tablespoon to each yolk of fresh egg. All the art consists in introducing the butter or oil and vinegar by degrees. It takes time to make a good salad. When the oil is well mixed put in two teaspoons of salt, one small even teaspoon of white pepper, two tablespoons of vinegar. When ready to serve mix celery and chicken well, then with a silver fork stir in the dressing, mixing thoroughly. This salad to be crisp must be made the day it is used. The best salad for health is simply crisp lettuce with sugar and vinegar on it. These mixtures do for a treat.
/
Cabbage Dressing.
This is very nice when one can not obtain celery for % dressing for a chicken salad, made in the same way
Records on this page
Salad Dressing without Oil No. 2Fruit SaladChicken Salad No. 2