Cold-Slaw Dressing

Ingredients

• 2 eggs
• 1 teaspoon sugar
• 1 cup vinegar
• 1/2 tablespoon butter
• 1/2 teaspoon salt

Method

1. 1

   Beat the eggs thoroughly; add the other ingredients and cook all over boiling water until the mixture thickens.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 74. The excerpt below is the record exactly as published.

1 teaspoon sugar Mayonnaise dressing Soak the gelatine in the water for one hour. Bring to a boil the liquor drained from a pint can of tomatoes and add to it the seasoning and herbs. Let this simmer for twenty minutes; add the gelatine; stir until dissolved and strain through a cloth into molds — preferably individual ones. Serve on lettuce leaves with Mayonnaise dressing or use as a garnish for other salads. DEVILED EGGS 6 eggs 1 tablespoon olive oil or butter 14 teaspoon mustard Salt and red pepper A little vinegar if desired BoU the eggs for fifteen minutes; then throw them into cold water to prevent the whites from darkening. Remove the shells; cut in halves lengthwise; take out the yolks carefully and mash them with the oil or butter and seasoning. If desired, a tablespoon of minced ham or tongue or a little chopped parsley and onion may be added. Fill the cavity of each half with the paste and set in a cool place until needed. Serve on crisp lettuce leaves or on a platter garnished with parsley or watercress. 197 Q ^^ AT C rianned for a Ori.L(iiJ>0 F:imi!y of Four PEPPER AND CREAM CHEESE SALAD 1 large green pepper 2 tablespoons chopped walnuts 1 cream cheese Mayonnaise dressing Lettuce Select a large pepper that is sweet; cut off the stem end ; remove the seeds and turn it upside down to drain. Mash the cream cheese; mix with the walnuts and press into the pepper, being careful to fill all the crevices. Set away on the ice for several hours; when ready to serve cut into thin slices and serve on crisp lettuce leaves with Mayonnaise dressing. NASTURTIUM SALAD 1 head lettuce^ French dressing 1 tablespoon nasturtium seeds Nasturtium blossoms AVash the lettuce and place it in a bowl; scatter the seeds over llie top; cover with French dressing and garnish with nasturtium blossoms. EGG SALAD 6 hard-boiled eggs 1 head lettuce Mayonnaise dressing Cut the whites of the eggs into rings azid arrange them on the lettuce leaves; sift over them the yolks, using a fine wire sieve. Serve with Mayonnaise dressing. POTATO SALAD No. 1 4 boiled potatoes French dressing 1 chopped onion Lettuce 1 hard-boiled egg To make the best salad do not use left-over potatoes, but boil them freshly, removing them from the water the moment they are tender. Slice carefully; mix with the onion and French dressing and serve on lettuce leaves garnished with slices of hard-boiled egR. POTATO SALAD No. 2 4 boiled potatoes Mayonnaise dressing 4 hard-boiled eggs Lettuce 1 tablespoon chopped parsley Boil the potatoes, removing them from the water as soon as they are tender; slice and mix with the eggs, finely chopped, and the 198 Planned for a CAT ATkC Family of Four Oiil^AJ-»0 Mayonnaise. Serve on lettuce leaves and sprinkle parsley over the top. COLD SLAW Select a small, compact cabbage; strip off the outside leaves and cut the head in quarters. With a sharp knife slice very thin; soak in cold water until crisp; drain and dry between clean towels. Mix with hot dressing and serve when cold. COLD-SLAW DRESSING 2 eggs I teaspoon sugar 1 cup vinegar Vz tablespoon butter

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