Cold Slaw

Ingredients

• 1/2 cup vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon mixed mustard
• butter size of small egg

Method

1. 1

   Mix vinegar, sugar, salt, mixed mustard, and butter until it boils.

2. 2

   When cold, pour it over chopped or shaved cabbage.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 156. The excerpt below is the record exactly as published.

1 cup vinegar, 2 teaspoons lemon juice, 1 teaspoon salt, 1 tea- spoon mustard, | teaspoon cayenne pepper; boil until thick. CREAM DRESSING — Rub the yolks of 2 hard-boiled eggs fine with a spoon, stir in a tablespoon of melted butter, ^ teacup of thick sweet cream, a saltspoon of salt, a dust of cayenne, and vinegar enough to reduce all to a smooth, creamy state. Add a little mustard also, if liked, and pour it upon salad when ready for serving. EGG DRESSING — Eub to a paste the yolks of 2 hard-boiled eggs. Add 1 teaspoon each of mustard, salt and sugar, with -| tea- spoon of pepper, drop in about 2 tablespoons of salad oil or sweet cream, and add 4 tablespoons of lemon juice. This is a nice dressing for canned salmon also. SALAD DRESSING WITHOUT OIL — Rub till smooth the yolks of 2 hard-boiled eggs, add 1 teasx^oon powdered sugar, ^ tea- spoon white pepi^er, 1 teaspoon of mixed mustard, ^ saltspoon of salt and a pinch of cayenne; mix thoroughly and add equal amounts of cream and vinegar until the mixture has the desired consistency. Rubbing the rind of a fresh lemon on a piece of loaf sugar, and dis- solving this in the vinegar before using it will be an improvement. Those who cannot eat salads containing oil can try this dressing. 206 SALADS SWISS DRESSING.— Put 2 ounces of cheese in a mortar, pound it well, add 1 tablespoon vinegar, a small quantity of salt and pepper, and very gradually dilute it with salad oil. VEGETABLE SALADS. BOILED SALAD. — Boil celery and beans separately until ten- der, cut the celery into pieces about 2 inches long, put both into a salad dish and cover with one of the salad dressings previously given. Some people find salads indigestible when made with raw vegetables, and the cooked salads are more wholesome if less agreeable to the taste. A little boiled onion, boiled cauliflower, chopped lettuce, blanched endive or tarragon can be added if desired; also slices of cold meat, poultry or fish. ASPARAGUS SALAD. — Take boiled asparagus and dip it while warm into melted butter with which is mixed a little mustard and lemon juice or vinegar. The extreme ends need not be coated. Ar- range with the heads toward the center. It is better if iced before serving. Or (2) cut the tender parts of boiled asparagus into short lengths, and cover it with a mayonnaise dressing, BEET SALAD — Cut cold boiled beets into pieces, and cover with any salad dressing. Celery or other vegetable may be added if desired. STRING BEAN SALAD — String young, green string beans, and cook till tender in salted water; then drain, cover with cold water, let stand till cold, drain and dry. Serve with or without let- tuce, and use a French dressing. Add a little onion juice, if liked. CABBAGE SALAD. — Chop a cabbage, and add a French, may- onnaise, or boiled dressing. CARROT SALAD — Into a salad bowl put 1 cup chopped celery, I cup boiled sliced carrot and 2 cups chopped cold veal ; add a little finely chopped raw onion, season with salt, pepper and a very little melted butter, pour over ^ cup good vinegar and mix well. CAULIFLOWER SALAD.— Boil the cauliflower, cut in pieces, and cover with a French or mayonnaise dressing. A little parsley, boiled beets, carrots or tomatoes can be added if desired, and also cold tongue or other meat. COLD SLAW. — Take | cup vinegar, 2 tablespoons sugar, 1 tea- spoon salt, "I teaspoon mixed mustard, butter size of small egg

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