Chicken Salad Dressing

Ingredients

• ¢ cup of vinegar
• 2 eggs beaten lightly
• butter the size of an egg
• 1 cup of rich cream
• altspoon of cayenne pepper
• 3 saltspoons salt
• 1 teaspoon of sugar

Method

1. 1

   Melt the butter and stir in eggs and other ingredients.

2. 2

   Cook over boiling water, stirring constantly.

3. 3

   When thick, remove and let cool, then stir in cream.

4. 4

   Line salad bowl with lettuce leaves, add chicken and dressing, and decorate with small leaves of lettuce.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 22. The excerpt below is the record exactly as published.

altspoon of cayenne pepper, 3 saltspoons salt, 1 teaspoon of sugar, ¢ cup of vinegar, 2 eggs beaten lightly, and butter the size of an egg. Melt the butter and stir in egg and other ingredi- ents, cook over boiling water, stirring all the time. When thick remove and.let get cold, then stir in 1 cup of rich cream, sweet or sour. Line your salad bowl with lettuce leaves, put in chicken and dressing. Decorate top with the small leaves of lettuce, standing up. Mrs. C. J. McRAgz, Stayner. TOMATO SALAD.—Take 3 large ripe tomatoes, peel and cut in small pieces, a few leaves of lettuce cut fine, a few radishes and some cress if desired, 1 small cucumber. Season with pepper, salt and vinegar. Mrs. JAS. VAIR. LETTUCE SALAD DRESSING.—The yolks of 2 hard- boiled eggs, 2 teaspoons sugar, small teaspoon salt, 1 tea- 62 SALADS AND SALAD DRESSINGS. spoon mustard, and rub to a paste. Add 2 tablespoons vinegar and fill up with rich, sweet milk. Mrs. JAs. VAIR. STUFFED TOMATOES.—Seald and peel 6 tomatoes, slice off the stem end and scoop out the seeds before stand- ing the tomatoes on ice for 2 hours. Chop 1 small onion, a bunch of cress and sinall bit of parsley rather fine. Pour over this any salad dressing and fill in the tomato shells. Serve on a lettuce leaf. GEORGIE MCOoNKEY. CABBAGE SALAD—For oNE BIG CABBAGE—-One cup sugar, 1 dessertspoon mustard, 1 large spoon butter, 1 ego, 1 tablespoon flour, 2 cups vinegar. Have vinegar hot but not boiling. Then add rest and bring to a boil, stirring all the time. BEET SALAD.—One quart boiled beets, 1 quart raw cabbage, 2 cups sugar, 1 cup horseradish, 2 teaspoons salt, 1 teaspoon black pepper and a pinch of cayenne. Cover with vinegar. DRESSING FOR CABBAGE SALAD.—One teaspoon salt, 1 teaspoon mustard, 4 cup vinegar, $ cup sugar, pinch of pepper, small piece of butter, 1 egg, mix, beating the egg well. Cook until thick, stirring all the time. LETTUCE SALAD.—Line a salad dish with curly lettuce leaves. In another dish have shredded a quart of leaves (after being shredded); add 3 of a cup of crushed nut meats—any kind will do—and 3 hard boiled eggs, broken up with a fork. Pour over a French dressing, mix well and place in the salad dish lined with leaves. Cut 3 hard boiled eggs in half and grate the yolks over the salad. Cut the whites into rings and lay over the salad. Mrs. McIntosu, Elora. SALADS AND SALAD DRESSINGS, 63 ASPARAGUS SALAD.—Line a salad bow] with crisp lettuce leaves. Use 1 bunch of cold cooked asparagus. Cut it into nice lengths, sprinkle with 4 a teaspoon of salt and 4 of a teaspoon of white pepper. Mix with it cold boiled peas, and pour over it a cream dressing, or serve on individual dishes a lettuc2 leaf on each plate, and a portion of the salad, covered with the dressing. Miss McConkey. CHERRY SALAD.—Arrange in a salad bowl the white hearts of lettuce, and place on them large ripe cher- ries previously pitted and stuffed with chopped nuts. Pour over them the following dressing :—Beat thoroughly the yolks of 2 eggs, 1 teaspoon of sugar

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