Boiled Dressing for Cold Slaw
From The easiest way in housekeeping and cooking, 1881
Keeps several days in a cold place.
Presented as published in 1881. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 90. The excerpt below is the record exactly as published.
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. When ready to serve, mix the whole with a ma3'onnaise sauce, leaving part to mask the top ; or use the maj'on- naise alone, without the first dressing of vinegar and oil. Lettuce can be substituted for celery ; and where neither is obtainable, a crisp white cabbage maj' be chopped fine, and the meat of the chicken also, and either a teaspoonful of extract of celery or celery-seed used to fiavor it. The fat of the chicken, taken from the water in wliich it was boiled, carefull}^ melted and strained, and cooled again, is often used by Southern housekeepers. Salmon Mayonnaise. Carefull}^ remove all the skin and bones from a pound of boiled salmon, or use a small can of the sealed, drain- ing away all the liquid Cut in small pieces, and season with two tablespoonfuls of vinegar, half a small onion minced fine, and half a teaspoonful each of salt and pepper. Cover the bottom of the salad dish with crisp lettuce-leaves ; lay the salmon on it, and pour on the sauce. The meat of a lobster can be treated in the same way. EG-G-S, CHEESE, AND BREAKFAST DISHES. Boiled Eggs. Let the water be boiling fast when the eggs are put in, that it may not be checked. They should have lain in warm water a few minutes before boiling, to prevent the shells cracking. Allow three minutes for a soft-boiled egg; four, to have the white firmly set; and ten, for a EGGS, CHEESE, AND BREAKFAST DISHES. 181 hard-boiled egg. Another method is to pour boiling water on the eggs, and let them stand for ten minutes where they will be nearly at boiling-point, though not boiling. The white and yolk are then perfectly cooked, and of jelly- like consistency. Poached Eggs. Have a deep frying-pan full of boiling water, — simmer- ing, not boiling furiously. Put in two teaspoonfuls of vinegar and a teaspoonful of salt
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Cook this with the app: pantry check, scaling, and the assistant.