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 4 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 75. The excerpt below is the record exactly as published.

COLD-SLAW DRESSING 2 eggs I teaspoon sugar 1 cup vinegar Vz tablespoon butter Vi teaspoon salt Beat the eggs thoroughly; add the other ingredients and cook all over boiling water until the mixture thickens. BEET SALADS 1. Cut cold cooked beets into half -inch dice; mix with shredded lettuce leaves or watercress, and serve on whole lettuce leaves, covered with French dressing. 2. Arrange alternate layers of cold cooked beets and hard-boiled eggs on a bed of lettuce leaves, and sprinkle over the top a little finely-chopped onion. Serve with French dressing. 3. Arrange alternate layers of cold cooked beets and cabbage, finely chopped and well mixed with Mayonnaise or cooked salad dressing. Serve on lettuce. CUCUMBER SALAD 2 dozen cucumbers 1 gill olive oil 6 small onions 1 tablespoon celery seed 6 tablespoons salt 1 quart vinegar Cucumber salad should be made in large quantities, as it will keep indefinitely and is good to serve in emergencies. Peel and sHce thin the cucumbers and onions; spread in layers; sprinkle with salt and let stand for several hours. Then drain. Mix the oil and celery seed; add the vinegar, drop by drop, and pour over the cucumbers and onions. Mix well; put into sterilized pint jars; seal and set away in a cool, dark place. 199 ' ^AT Ari<s Planned for a Oli-l^AUO FamUy of Fouf WINTER SALAD 1 small head lettuce 2 juicy apples 1 lemon " '_ Mayonnaise dressing Pare the apples and lemon and cut them into thin slices. Mix thoroughly with the celery and cover with Mayonnaise or French dressing. Serve on crisp lettuce leaves. SALMAGUNDI SALAD 3 boiled white potatoes 1 apple V2 cucumber 14 teaspoon celery salt V2 cup cooked peas 1 hard-boiled egg Mayonnaise dressing Slice the potatoes; chop the cucumber, apple and egg; then mis all the ingredients together, pouring over them Mayonnaise dress- ing. Serve on crisp lettuce leaves. WATER-LILY SALAD 1 head lettuce 6 hard-boiled eggs Mayonnaise dressing Line a circular dish with the lettuce. Cut the whites ol the eggs in pieces lengthwise, like the petals of a water-lily. Arrange the pieces in circular form on the lettuce, and in the center pour the yolks of the eggs well mixed with Mayonnaise. Or lay a large green leaf on each individual plate and make a small lily with each egg. CAULIFLOWER SALAD 1 small cauUflower French dressing 2 tablespoons lemon juice Lettuce 1 tablespoon chopped parsley Wash the cauliflower carefully; tie in a cloth and cook in boiling, salted water until thoroughly tender. When done remove the cloth; pour the lemon juice over the cauliflower and set it on the ice to cool. \Vhen ready to serve separate the flowerets ; lay them on lettuce leaves ; cover with French dressing and sprinkle parsley over the top. 200 Planned for a C A T A TkC! Family of Four OiiX/AJJO NORMANDY SALAD 1 small can French peas 1/2 teaspoon suga

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