Lettuce Salad

Ingredients

• Two or three heads of white lettuce
• two hard-boiled eggs
• two teaspoonfuls of olive oil
• one-half teaspoonful of salt
• one teaspoonful of white sugar
• one-half teaspoonful of French mustard
• one teaspoonful of pepper
• four tablespoonfuls of sharp vinegar

Method

1. 1

   Rub the yolks fine, add the sugar, salt, mustard and oil.

2. 2

   Let them stand five minutes, and then beat in the vinegar.

3. 3

   Cut the lettuce up with a knife and fork, put into a dish, add the dressing and mix by tossing with a silver fork.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 47. The excerpt below is the record exactly as published.

LETTUCE SALAD. Two or three heads of white lettuce, two hard-boiled eggs, two teaspoonfuls of olive oil, one-half teaspoonful of salt, one tea- spoonful of white sugar, one-half teaspoouful of French mustard, one teaspoonful of pepper, four tablespoonfuls of sharp vinegar. Rub the yolks fine, add the sugar, salt, mustard and oil. Let 80 SALADS. them stand five minutes, and then beat in the vinegar. Cut the lettuce up with a knife and fork, — a chopper would bruise it; put into a dish, add the dressing and mix by tossing with a silver fork. LETTUCE PLAIN. Pull the leaves apart and wash carefully each leaf for fear of insects; arrange nicely on a flat dish, and ornament with hard- boiled eggs, sliced round, and cover with vinegar and sugar if you like. CABBAGE SALAD. One cup vinegar, six tablespoonfuls milk, three tablespoonfuls butter, two eggs, well beaten, one tablespoonful mixed mustard, one teaspoonful of black pepper, one tablespoonful sugar, one tablespoonful of salt. Put it on the stove and boil twenty min- utes. Pour it on a half head of cabbage, chopped fine. LOBSTER SALAD DRESSING. One tablespoonful of mixed mustard, one teaspoonful of salt, black and red pepper to season well; yolks of two raw eggs, one pint of sweet oil, well mixed with the eggs, a little at a time, one wineglassful of vinegar, well mixed, a little at a time; as you are mixing the oil with the vinegar, dissolve the yolks of two hard, boiled eggs with a cruet of vinegar; mix this with the above, add one tablespoonful of cream. At the last, use the whites of the boiled eggs chopped with the lobster. DRESSING FOR LETTUCE. One-half pint of very strong vinegar, one tablespoonful of flour, one tablespoonful of mustard. Cook well and add one tablespoonful of butter. Let it get cold. "When wanted for use, take a tablespoonful of it and add nice thick cream. CABBAGE SALAD OR COLD SLAW. Shave a head of white cabbage very fine. For one quart of slaw, take the yolks of three eggs, beat them well, stir into them one tumbler and a half of good vinegar, two teaspoonfuls of loaf SALADS, 81 sugar, piece of "butter the size of a walnut, one teaspoonful of mixed mustard, salt and pepper to taste. Mix all together with the yolks, and put into a stew-pan. When boiling hot, add the cabbage, and stew five minutes. Toss it frequently from the bottom with a silver fork. Dish the slaw and set it where it will become perfectly cold — on ice if possible. Add one coffeecupful of thick cream just before serving, stirring it with a silver fork. If the vinegar is very strong, use less in proportion. CRKAM CABBAGE. One-half cup of white sugar, one-half cup of good vinegar, one cup of thick cream, one teaspoonful of salt, piece of butter the size of an egg, a little cayenne pepper. Stir all together, except the creani, put the mixture into a sauce-pan, and stir until it boils; then add the cream, and let it boil. Pour it over the cab- bage while hot. The cabbage should be shaved very fine. POTATO SALAD. (No. 1.) One-half dozen baked potatoes, two hard-boiled eggs, one- fourth of a medium-sized onion, one-half dozen sprigs of parsle}', one-half cup of sour cream, three tablespoonfuls of vinegar, one- half teaspoonful of mustard, one tablespoonful of sugar, salt and pepper to taste. Chop the parsley, onion and egg very fine; add the potatoes, and chop coarsely; put all in an earthen dish, add the seasoning, vinegar and cream ; stir all well together, and let stand two hours. POTATO SALAD. (No. 2.) Two cups of mashed potato, rubbed through a colander, three- fourths of a cup of chopped cabbage, white and firm, two table- spoonfuls cucumber pickle, also chopped, yolks of two hard- boiled eggs, pounded fine. Mix all well together. DRESSING. One raw egg, well beaten, one saltspoonfiil of celery seed, one teaspoonful of -white sugar

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