Celery Salad

Ingredients

• Two heads of celery
• four hard-boiled eggs
• one cup of vinegar
• one teaspoon of salt
• one teaspoon of mustard
• three tablespoons of sugar
• yolks of two eggs
• a teaspoon of cornstarch
• small piece of butter
• one-half cup of cream

Method

1. 1

   Chop the celery and three hard-boiled eggs together.

2. 2

   Cover with dressing made from vinegar, salt, mustard, sugar, yolks, cornstarch, and butter.

3. 3

   When cold, add cream.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 96. The excerpt below is the record exactly as published.

Celery Salad Two heads of celery, four hard-boiled eggs, chop the celery and three of the eggs with it; cover with the following dressing: One cup of vinegar, one teaspoon of salt, one teaspoon of mus- tard, three tablespoons of sugar; yolks of two eggs, with a tea- spoon of cornstarch, small piece of butter; when cold add one- half cup of cream. Cabbage Salad Cut a part of the head of a cabbage in slices and grate, also chop two green peppers; sprinkle the cabbage and peppers with a little salt and mix thoroughly; pour over them any cooked salad dressing or dress with oil and vinegar, as preferred. Potato Salad Dressing Beat up one egg in vessel you will cook in; add two table- spoons of sugar; one heaping teaspoon of mustard, one teaspoon salt, a dash of cayenne pepper; stir all together; one-half tea- spoon cornstarch, one-half cup vinegar, one tablespoon butter. Beat all together and cook in double boiler till thick, stirring constantly. Thin with milk, cream, or whipped cream is nicer, when cold. Fruit Salad Dressing For bananas, grapefruit, oranges, etc. Butter size of an egg, melt and add three tablespoons sugar; one heaping teaspoon mustard; one egg, beat separately, add last; three tablespoons vinegar; boil three minutes, stirring constantly; thin with cream when cold. Salads and Salad Dressings 195 Mayonnaise Salad Dressing Put the yolks of four fresh raw eggs with two hard boiled eggs into a cold bowl; rub these as smooth as pos- sible before introducing the oil by degrees, a few drops at a time; when oil assumes the appearance of jelly, add one heaping teaspoon of salt, one of pepper, one of made mus- tard and two tablespoons of vinegar, added gradually. The dressing should be of thickness of cream when finished ; but if it looks like curdling, set in ice box for one hour, then mix again; keep in separate bowl in cold place ; do not mix with salad until ready to be served. Salad Dressing Take a yolk of one egg, add a teaspoon of olive oil, stirring the oil to it gradually; commence stirring it, first very slowly, and increase speed as you continue. Add a few drops of lemon juice every once in a while. This dressing will become quite firm if made properly. Now take your salad in bowl, place it on a salad dish, remove most of vinegar used first, shape with a knife to a desired form, spread the dressing over it carefully, so that it looks smooth all around; garnish with hard boiled eggs, celery tops or parsley. Mayonnaise Dressing One cup weak vinegar, one cup sugar, one cup milk, three eggs, well beaten, one teaspoon of mustard

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