Onion juice, or minced chives, improve potato and let-
tuce salads. Boiled Cream Dressing. Mix two teaspoons
each of mustard and salt, one fourth teaspoon of paprika,
three tablespoons of sugar, two tablespoons of melted butter
and one cup of rich cream. Add four eggs well beaten and
one half cup of hot vinegar. Cook in double boiler like
soft custard, stirring constantly. This blends well in
tomato and celery salads.
ADDITIONAL RECIPES 289
Recipe, No. 220. Cabbage or Cold Slaw with
Boiled Dressing
1 c. shaved cabbage.
1 tsp. salt.
^ tsp. mustard.
1 egg.
^ c. milk.
1 tbsp. butter.
spk. cayenne.
1 tbsp. sugar.
^ 0. vinegar.
Trim off the decayed leaves, cut into quarters, soak awhile
in cold water, drain, cut off the hard stalk, then slice or shave
it off in thin strips. Mix the salt, mustard, cayenne, and
sugar, add the beaten egg, the milk, butter, and vinegar.
Cook it in a small saucepan over the fire, or in a double
boiler, stirring constantly until it thickens like a custard.
Pour it while hot over the cabbage and set away to cool.
Recipe, No. 221. Mayonnaise Dressing
Put one teaspoon each of mustard, salt and powdered sugar,
one eighth teaspoon paprika, and two raw egg yolks in a
sauce pan placed in a large pan of ice water. Stir with
wooden spoon till egg is thick and will stay on the left side
of the pan. Tilt the pan, pour in one tablespoon olive oil
which will run down to the lower side, where it may be stirred
in gradually. Add oil in larger quantities as you proceed,
and stir each portion in thoroughly before adding more.
When thick add one teaspoon lemon juice. Use in all one
pint of oil✪ Mayonnaise Dressing and two tablespoons each of lemon juice and
vinegar. Omit mustard when fruit is used.
Recipe, No. 222. Banana Salad
Select bananas that are ripe and firm without any tendency
to break. Remove the skin and inner membranes and cut
in halves lengthwise and crosswise. Dip each piece into
mayonnaise dressing until well-coated and drained. If you
like, sprinkle them with fine chopped nuts. Arrange a por-
tion of shredded lettuce on individual plates, pile the strips
of banana cob-house fashion on the lettuce, and fill the space
with peeled and seeded Malaga grapes, or small pieces of grape-
fruit pulp, or with ripe currants. Moisten the fruit with the
290 SCHOOL KITCHEN TEXTBOOK
dressing. Put one or two of the tiny yellow lettuce leaves✪ Banana Salad in
the center of the cob-house and serve very cold.
Recipe, No. 223. Stewed Dried Frxht
Select large plump fruit, not the highest priced, nor such as
are very acid. Use prunes, peaches, apricots, or prunellas.
Wash the fruit in lukewarm water ; let it soak half an hour
and then rub each piece thoroughly until clean and free from
grit ; rinse and lay them in a large bowl of fresh cold water.
Change frequently the water in which you are washing them.
Let them soak all night and longer if needed, until they are
well filled out and the surface smooth.
Turn them into an enamelled stewpan with the water and if
needed add more to cover them. Set them over moderate
heat and let them simmer closely covered until tender and
the juice is boiled down quite thick. ✪ Stewed Dried Fruit
Page 148 · 4 recipe records on this page
Presented as published in 1915. 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
Onion juice, or minced chives, improve potato and lettuce salads. Boiled Cream Dressing. Mix two teaspoons each of mustard and salt, one fourth teaspoon of paprika, three tablespoons of sugar, two tablespoons of melted butter and one cup of rich cream. Add four eggs well beaten and one half cup of hot vinegar. Cook in double boiler like soft custard, stirring constantly. This blends well in tomato and celery salads.
ADDITIONAL RECIPES 289
Recipe, No. 220. Cabbage or Cold Slaw with Boiled Dressing
1 c. shaved cabbage.
1 tsp. salt.
^ tsp. mustard.
1 egg.
^ c. milk.
1 tbsp. butter.
spk. cayenne. 1 tbsp. sugar.
^ 0. vinegar.
Trim off the decayed leaves, cut into quarters, soak awhile in cold water, drain, cut off the hard stalk, then slice or shave it off in thin strips. Mix the salt, mustard, cayenne, and sugar, add the beaten egg, the milk, butter, and vinegar. Cook it in a small saucepan over the fire, or in a double boiler, stirring constantly until it thickens like a custard. Pour it while hot over the cabbage and set away to cool.
Recipe, No. 221. Mayonnaise Dressing
Put one teaspoon each of mustard, salt and powdered sugar, one eighth teaspoon paprika, and two raw egg yolks in a sauce pan placed in a large pan of ice water. Stir with wooden spoon till egg is thick and will stay on the left side of the pan. Tilt the pan, pour in one tablespoon olive oil which will run down to the lower side, where it may be stirred in gradually. Add oil in larger quantities as you proceed, and stir each portion in thoroughly before adding more. When thick add one teaspoon lemon juice. Use in all one pint of oil and two tablespoons each of lemon juice and vinegar. Omit mustard when fruit is used.
Recipe, No. 222. Banana Salad
Select bananas that are ripe and firm without any tendency to break. Remove the skin and inner membranes and cut in halves lengthwise and crosswise. Dip each piece into mayonnaise dressing until well-coated and drained. If you like, sprinkle them with fine chopped nuts. Arrange a portion of shredded lettuce on individual plates, pile the strips of banana cob-house fashion on the lettuce, and fill the space with peeled and seeded Malaga grapes, or small pieces of grapefruit pulp, or with ripe currants. Moisten the fruit with the
dressing. Put one or two of the tiny yellow lettuce leaves in the center of the cob-house and serve very cold.
Recipe, No. 223. Stewed Dried Frxht
Select large plump fruit, not the highest priced, nor such as are very acid. Use prunes, peaches, apricots, or prunellas.
Wash the fruit in lukewarm water ; let it soak half an hour and then rub each piece thoroughly until clean and free from grit ; rinse and lay them in a large bowl of fresh cold water. Change frequently the water in which you are washing them. Let them soak all night and longer if needed, until they are well filled out and the surface smooth.
Turn them into an enamelled stewpan with the water and if needed add more to cover them. Set them over moderate heat and let them simmer closely covered until tender and the juice is boiled down quite thick.
Records on this page
Mayonnaise DressingCabbage or Cold Slaw with Boiled DressingBanana SaladStewed Dried Fruit