Celery Salad

Ingredients

• three bunches of celery
• a small head of cabbage
• a teacupful of vinegar
• the yolks of two eggs
• a tablespoonful of butter
• one teaspoonful of mustard
• one teaspoonful of salt
• one tablespoonful of sugar
• a pinch of cayenne
• two tablespoonfuls of sweet cream

Method

1. 1

   Chop celery and cabbage finely.

2. 2

   Mix vinegar, egg yolks, butter, mustard, salt, sugar, and cayenne, heat until thickened, then cool and add cream.

3. 3

   Pour over salad before serving.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 45. The excerpt below is the record exactly as published.

one teaspoon of salt, and butter half the size of an egg; beat the egg before mixing with the other ingredients, which should be previously put over the fire, then put in the egg; stir until it boils; cool and pour over chopped or shaved cabbage. ROUCH DRY WASHINC—Something New SEND FOR PARTICULARS (Laundry Dept.) The MONTREAL TOILET SUPPLY CO. 589 DORCHESTER STREET. Telephone 1807 111 DOMINIC A422 vice PURE, FRUITY, REFRESHING ABSOLUTELY NON-ALCOHOLIC The Most Wholesome Summer Beverage SALADS. SEE SNe. ALD; For one large box oi sardines, take six hard-boiled eggs, drain off the oil from the fish, remove backbone, tail and skin, and mix thoroughly with the eggs minced fine, season with pepper and salt. Serve plain, with vinegar or mayonnaise dressing. OMS ER SALAD, Two quarts oysters, six egg-yolks raw, half a cupful butter, half a cupful sugar, half a cupful vinegar, quarter cupful made mustard, prepared with vinegar, one level tablespoonful salt, one level tablespooniful pepper. ; Carefully remove all particles of shell from the oysters, and strain their liquor; put the oysters and liquor together in a saucepan and place them over a fire to boil; mix in another saucepan the yolks of eggs, butter, sugar, vinegar, mustard, salt and pepper; stir these ingredients together over the fire until the egg yolks begin to thicken; then at once remove them from the fire, and continue to stir them for two minutes; when the oysters begin to boil take them up and drain off the liquor; thoroughly wash and dry four heads of lettuce, and tear them in small pieces; or use instead of the letttuce as much tender celery, carefully cleaned and chopped, as will equal the oysters in quantity; when the oysters are cold chop them a little, but do not cut them in very small bits; add to them the dressing made as directed above, and the lettuce or celery. The salad should be used soon after it is made. 9 Sugar Cured HARPER'S swe aus acon are the best. 112 Dainty Delicacies for Han sen S Artistic Desserts are made by using Junket Tablets EVANS AND SONS, Ltd., Agents for Canada, <2 ———Montreal and Toronto LOBSTER SALAD: Select heavy, small lobsters, rather than large ones, put them in warm water, and let boil about half an hour. Take from the shells and claws all the meat that is eatable. Cut it in blocks and let it cool thoroughly. Use Mayonnaise dressing, also thoroughly cold. When ready to serve, make a nest of lettuce on the dish, mix about three-fourths of the dressing with the cut lobster, place it in the dish, cover it with the remaining dressing, garnish with small bits of lettuce, and with the smaller claws. GELERY SALAD, Chop three bunches of celery fine with a small head of cab- bage. Take a teacupful of vinegar, the yolks of two eggs, a tablespoonful of butter, one teaspoonful each of mustard and salt, one tablespoonful of sugar, and a pinch of cayenne. Mix these ingredients together smoothly, heat until it begins to thicken, stir until partly cool, then add two tablespoonfuls of sweet cream

Cook this with the app: pantry check, scaling, and the assistant.