Ham Salad

Ingredients

• Cut up small bits of boiled ham
• place in salad-bowl with the hearts and inside leaves of a head of lettuce
• one pint sour cream
• half pint good vinegar
• pepper
• salt
• a small table-spoon of mustard
• the well-beaten yolks of two eggs

Method

1. 1

   Mix sour cream, vinegar, pepper, salt, butter, sugar, and mustard in a saucepan; boil and add yolks, stirring until thickened; cool and pour over salad.

As published

This recipe was extracted from Buckeye cookery (1892), page 164. The excerpt below is the record exactly as published.

pepper, two of sugar, and a tea-spoon salt, and when thoroughly beaten together pour slowly into the vinegar until it thickens. Be eareful not to cook too long or the egg will curdle. Remove, and - when cold pour over salad. This may be prepared the day before, adding the dressing just before using. Add lemon juice to improve the flavor, and garnish the top with slices of lemon.—Mrs. C. E. Skinner, Battle Creek, Mich. ~ Cuicxen SaLap. _ Boil one chicken tender; chop moderately fine the whites of twelve hard-boiled eggs and the chicken; add equal quantities of chopped celery and cabbage; mash the yolks fine, add two table- spoons butter, two of sugar, one tea-spoon mustard; pepper and salt to taste; and lastly, one half-cup good cider vinegar; pour over the salad, and mix thoroughly. If no celery is at hand, use chopped pickled cucumbers or lettuce and celery seed. This may be mixed two or three days before using.—WMrs. Judge Lawrence, Bellefontaine. | CHICKEN SALAD. Four chickens; two bunches of celery to each chicken ; one pint vinegar, two eggs, two table-spoons salad oil, two of liquid mustard, one of sugar, one of salt, one salt-spoon red pepper; make a cus: tard of eggs and vinegar; beat oil, mustard, and red pepper to- gether ; stir into custard ; add celery just before using. The above - is sufficient for twenty persons.—Mrs. J. W. G., Richmond, OCG non eis el SAE aDS 094% CUCUMBER SALAD. Peel oan slice cucumbers; mix with salt, and let stand half an hour; mix two table-spoons sweet-oil or ham gravy with as much vinegar, and a tea-spoon sugar; add the cucumbers, which should be drained a little; add a tea-spoon pepper, and stir well. Sliced onions are an addition, if their flavor is liked.— Mrs. H. C. Mahncke. HAm Sauap. Cut up small bits of boiled ham, place in salad- bowl with the hearts and inside leaves of a head of lettuce. Make dressing as fol- lows : Mix in a sauce-pan one pint sour cream, as free from milk as possible, and half pint good vinegar, pepper, salt, a small piece of butter, sugar, and a small table-spoon of mustard mixed smooth ; boil, add the well-beaten yolks of two. egg

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