Egg Salad

Ingredients

• Boil hard one dozen eggs
• two heaping table-spoonfuls of melted butter
• one-fourth of a pound of minced cold ham
• one tea-spoonful of salt
• one tea-spoonful of celery-seed

Method

1. 1

   Slice the hard-boiled eggs in half, remove yolks, and mash them with butter, ham, salt, and celery-seed.

2. 2

   Gradually add vinegar to make a smooth paste.

3. 3

   Fill the whites with the mixture and serve with dressing.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 62. The excerpt below is the record exactly as published.

EGG SALAD. Boil hard one dozen esjffs, slice them through the center, take out the yelks, mash them very smoothly with two heap- ing table-spoonfuls of melted butter, one-fourth of a pound of minced cold ham, one tea-spoonful of salt, one tea-spoon- ful of celery-seed, and half a tea-spoonful of pepper; pour TJie New Kentucky Home Cook Book. 125 gradually into the eggs and seasoning vinegar enough to make a smooth paste. Fill the whites with the paste, close them together, place them in a salad-bowl, and pour over them either a dressing made as for chicken salad or cold vinegar. ' CELERY SALAD. Reserve the most perfect stalks for the celery-glass, using the green and imperfect ones for the salad. Cut them in small pieces, add two hard-boiled eggs chopped fine, season with pepper and salt. Into two well-beaten eggs pour one tea-cupful of vinegar, and one table-spoonful of butter; boil until it thickens; when cold, put in smoothly one table- spoonful of made mustard, and one table-spoonful of sugar ; pour over the celery. Let it stand an hour or two before serving. LOBSTER SALAD. Pick to pieces one can of lobster, cut fine the same quan- tity of celery; make a dressing the same as for salmon salad, adding to the dressing after it is cold one-fourth of a tea- spoonful of Cayenne pepper and one tea-spoonful of Wor- cestershire sauce. Or, take crisp lettuce, cut it with scis- sors not too small ; mix it lightly through the lobster with a fork; place around the salad-bowl small crisp leaves of lettuce, put in the salad, and pour over the dressing. In serving, give to each person some of the salad in one of the leaves. It must not be made until you are ready to use it, as the lettuce will soon wilt. POTATO SALAD. Take two coffee-cupfuls of mashed potato, run through a sieve; three-fourths of a cupful of white cabbage, cut very fine ; two cucumber pickles cut in small pieces, and the yelks of two hard-boiled eggs ; mix all together with very little vinegar. Make a dressing of one raw egg beaten very light, one tea-spoonful of celery-seed

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