Ham Salad

Ingredients

• Mince fine cold boiled ham
• one hard boiled egg
• a little thick cream
• one tablespoon good cider vinegar

Method

1. 1

   Mince ham and hard boiled egg, add enough cream to make a paste, and vinegar.

2. 2

   Pack closely on a platter and garnish with slices of hard boiled egg and parsley or celery tops.

As published

This recipe was extracted from The National home cook book (1900), page 72. The excerpt below is the record exactly as published.

HAM SALAD—Mince fine cold boiled ham, one hard boil- — - ed egg,.add a little thick cream (just enough to make it a paste), a pinch of mustard, one tablespoon good cider vine- — gar. Pack closely on platter and garnish with slices of — hard boiled egg over top and parsley or celery tops around @ edges. This is not only palatable, but handsome, _ LETTUCE SALAD—Take one pound lettuce, wash uae wring out and*crush with the hands. Take one bunch dwarf celery and about six green onions. Chop fine and ~ - mix with the lettuce. For the dressing beat one egg, add ‘about teaspoonful cornstarch or flour, four or five table- ‘spoonfuls sugar, a pinch mustard, salt and pepper to. season. Mix well. Next cut fat bacon into cubes, fry until brown and crisp, pour the dressing over them and cook until thick, _ stirring all the time. Pour when hot over the lettuce, celery. and onions. } ‘MACARONI SALAD—Break into two-inch pieces required amount of macaroni for a meal. Cook until tender in salt water; when cold mix with the same amount of fine slice cabbage. Then mix with salad dressing. ~ _ NUT SALAD—One cup English walnut meats. chopped two cups shredded lettuce, one cup chopped celery; mix al ' together, arrange on lettuce leaves, garnish with whippe _ eream. Easy made and good. _ wt ORANGE. (Sweet) SALAD—Take equal quantitie anges and ripe, rich apples, peeled and: sliced. Soak appl * ‘in lemon juice. Dip both fruits in powdered sugar, put ina bowl in layers, add glass of white ba two. tablespoons. oré a nge- flower water. If you omit wine add a little lemon me Juice. ; * PEPPER SALAD—Peppers cut in rings with dull scis- sors and combined with lettuce and French dressing are as ood a simple salad as one could wish.- ; “POTATO SALAD (German style)—Six large potatoes Holle ed with skins on. When cold cut into dice shape. Have ready one large Spanish or Bermuda onion cut into small — pieces. Fry four thin slices lean bacon. Mix bacon gravy — ith one tablespoon pune olive oil. Stir ail together with | plate. Will serve six people, and any good cream dressing. = ay. be used, & POTATO SALAD (Plain)—Six cold boiled Ree pe Se good — size whites of two hard-boiled eggs, one medium sized onion, ~ chop medium fine, season with salt and pepper to taste, add “a tablespoonful celery seed (or may be omitted), and mix ell. Mash the yolks of the eggs to a paste, and a table- poonful of butter (have warm, and one-third cup good Vinegar. Stir well, pour over other ingredients, tossing. all - With a silver fork until well mixed. : peat POTATO SALAD WITHOUT OIL—Cold potatoes, Gut\ in: mall pieces; one small onion cut very small; three cucum- - Aaa in small pieces; four or more boiled esses cut sma Se - SALAD DRESSING—Yolks of four eggs beaten light; Ft one-half cup of sugar; one-half teaspoon of mustard; one ~ ‘teaspoon of salt; one-half teaspoon of pepper; one- -half cup of vinegar; one- -half cup of milk or cream; lump of butter; — ook until thick and pour. over salad when cool, | Fewer pee ‘22S can be used if they are expensive. ny ST. JAMES.SALAD—Press the required amount: of cook- ee ed rice into a buttered border mold; set on ice to chill; when serving unmold on a bed of cress or other greens; fill ay center with cooked peas, beans (wax and flageolet), potatoes — cut into cu +s, sliced carrot, Se button Onions or — ther vegetables; - dress wit: mayonnaise and ‘whipped — ft ream. ae SALMON SALAD—Drain one can of salmon thoroughly. emove the bones, bits of skin, etc., and shred fine, adding ~ one-half cup of celery. cut in pits and half cup of chopped blanched almonds. For the dressing beat the yolks of four ges. Add to them two tablespoons of sugar, quarter tea- poon each of salt and mustard and half cup of cream. — Bring the mixture to the scalding point, stirring it well. — Add 1% cups of vinegar and a tablespoon of butter to the her ingredients and cook until thick, stirring to prevent eae urdline. ‘When cool serve with salad. age SALMON SALAD (Hot)—Remove the bones and fat from — ne can salmon. To the meat add six large crackers rolled ~ fine, one hard boiled egg

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