Cold Slaw

Ingredients

• a tablespoonful of melted butter
• a teaspoonful of flour
• a teacupful of vinegar
• Beat an egg
• a teaspoonful each of mustard
• a teaspoonful of sugar
• a teaspoonful of salt
• a half teaspoonful of pepper

Method

1. 1

   In a stewpan, mix melted butter and flour, then add vinegar.

2. 2

   Beat the egg with mustard, sugar, salt, and pepper, and stir into the boiling vinegar.

3. 3

   Boil for one minute and pour over sliced or chopped cabbage.

Nutrition per serving

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 49. The excerpt below is the record exactly as published.

l teaspoonful of salt and half a one of pepper, a heaping tablespoonful of sugar and one of vinegar. Mix well together, and serve. Lettuce and Tomato Salad. Clean and wash the lettuce, place in a bowl lined with a napkin, so as to absorb all the moisture, and put in the ice box. Skin the number of tomatoes needed, and put on ice. When ready to serve, dress the lettuce with vinegar, oil (or melted butter), salt and pepper. Arrange the lettuce in the salad bowl, quarter, or slice the tomatoes, and arrange in the middle of the bowl, and spread over them a Mayonnaise dressing, and serve. Lettuce and Tomato Salad No. 2. Clean and wash the lettuce, shake, to free from excessive moisture, and place on ice. Skin the number of tomatoes required, and place on ice. When ready to serve, put three or four crisp lettuce leaves in each individual salad dish; place in the middle of each one a tomato cut in quarters; put on each tomato a spoon- Lettuce, ful of French' or Mayonnaise dressing, and serve. Cold Slaw. Put a tablespoonful of melted butter in a stewpan, and add to it a teaspoonful of flour; mix, and then put in a teacupful of vinegar. Beat an egg, and add to it a teaspoonful each of mustard, sugar, salt, and a half tea- spoonful of pepper; beat all together, and stir in the boiling 79 8o Salads vinegar; boil one minute, and pour over sliced or chopped cabbage. Cold Slaw No. 2. Slice cabbage very fine, and season with salt, pepper and sugar to taste. Pour vinegar over all, and mix thoroughly. This is a nice relish with raw or cooked oysters. Cabbage Salad No. 1. Chop half of a medium sized head of cabbage very fine; add four teaspoonfuls of celery seed, or one head of celery cut fine. Beat in a bowl the yolks of two eggs, and add a teaspoonful each of sugar, butter, pepper, made mustard, and add two-thirds of a cup- ful of vinegar; set the bowl in hot water and stir until it thickens; set aside, and when cold, pour over the cabbage, and mix well. Cabbage Salad No. 2. Take two quarts of finely chopped cabbage, and season with two level teaspoonfuls of salt, two of white sugar, one of black pepper, one of ground mustard; rub the yolks of four hard boiled eggs until smooth; add half a cupful of butter slightly warmed; mix thoroughly with the cabbage; then add a teacupful of good cider vinegar. Serve with whites of eggs, sliced and placed on the salad. Cabbage Salad No. 3. One medium sized head of cabbage chopped fine ; pepper and salt to taste. For a dress- ing beat the yolks of two eggs, add two tablespoonfuls of melted butter, and beat again; then add a teacupful of thick sour cream, two tablespoonfuls of sugar and half a cup- ful of vinegar, and beat for three minutes; pour on the cabbage, and mix. Cucumber Salad. Needed: One large or two small cucumbers, ^ teaspoonful of pepper and Salt mixed, i table- spoonful of best French vinegar, 3 tablespoonfuls of pure salad oil. Peel and slice the cucumber as finely as possible, sprinkle the pepper and salt over it; add vinegar and salt in the above proportions a moment before using. Salads 8 1 Bean Salad. String young beans, cut into inch lengths and boil in salt and water until tender, drain well, and to a quart of beans, add a chopped onion; take three tablespoon- fuls of vinegar, two of salad oil, or melted butter, salt and pepper to taste. Beat the vinegar and oil together, add the seasoning, and pour over the beans and onions; mix well, and set away for an hour or two before using. Asparagus Salad. Drain the asparagus after taking it from the can, or if fresh, boil until tender in salted water, and dress like string bean salad. Potato Salad. Cut in half inch cubes two quart of cold boiled potatoes, a large Spanish onion, two heads of celery, and four hard boiled eggs; season with salt, pepper, and a little cayenne. Put in a stewpan a Asparagus. lump of butter the size of an t%g\ and when melted, add a tablespoonful of flour; cook, but do not brown; then add a cupful of milk or water. Beat the yolks of two eggs with a tablespoonful of sugar and a teaspoonful of mustard; add two-thirds of a cupful of vinegar, and stir all in with the sauce in the stewpan ; let it come to boil, stirring all the time, and set away to cool. AVhen cold, pour over the rest of the salad, mix well, and serve. Potato Salad No. 2. Slice cold boiled potatoes thin, and mince an onion fine. Alternate layers of potatoes and onion, season each layer with salt, pepper, melted butter and a little vinegar. Let stand an hour or two before serving. Salmon Salad. Procure two heads of nice crisp lettuce and wash each leaf separately, shaking to free from moisture. Arrange the lettuce on a round or oval dish about two inches deep, the darker leaves next the outside and the lighter ones in the middle. Take a can of best salmon, or 6 82 Salads its equivalent in fresh cooked salmon; with a fork pick in small flakes and place in the middle of the dish on the lettuce. Season the salmon with salt and a little cayenne, and pour over it a tablespoonful of vinegar and the juice of a lemon; then set aside in the ice box for an hour or two. When ready to serve, pour a teacupful of mayonnaise dress- ing over the fish ; sprinkle a few capers on top of that, and serve. LiObster Salad. A delicious lobster salad can be made by following the above rule and substituting lobster for sal- mon. A nice way is to arrange the lettuce in the form of shells on individual salad dishes and putting a spoonful of lobster in each one; then proceed with the dressing as you would in the larger dish. Sardine Salad. Take two boxes of best sardines and arrange on a platter. For dressing take the yolk of four hard boiled eggs, put in a bowl and rub to a paste; add a tablespoonful of prepared mustard, three of vinegar, a tea- spoonful of suga

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