Mayonnaise Dressing

Ingredients

• the yelks of three well-beaten eggs
• half a tea-cupful of melted butter
• half a tea-cupful of sweet milk
• one tea-cupful of vinegar
• half a tea-spoonful of mixed mustard
• one tea-spoonful of sugar
• one-fourth of a tea-spoonful of salt

Method

1. 1

   Boil the mixture for two or three minutes.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 63. The excerpt below is the record exactly as published.

one tea-spoonful of sugar, 126 The New Kentucky Home Cook Book. one table-spoonful of melted butter, one tea-spoonful of flour, half a tea-cupful of vinegar one tea-spoonful of salt, and one tea-spoonful of pepper. Boil the vinegar, add the beaten eg*g and seasoning, mix the flour smoothly in a little cold vinegar, and add to the dressing; cook, stirring con- stantly until it thickens. Pour it over the salad, mixing lightly with a fork. Let it be cold before serving. Miss Alice Ficklix. POTATO SALAD. Boil five or six good-sized potatoes, boil hard two eggs, slice three onions and lay them in vinegar half an hour. When the eggs and potatoes are cold, take the onions out of the vinegar, put all together, and chop fine; add one level tea-spoonful of salt, one tea-spoonful of celery-seed, a tea-spoonful and a half of mixed mustard, and half a tea- cupful of vinegar. Make a few hours before serving. Mrs. Z. T. Moffett. POTATO SALAD. Boil five or six medium-sized potatoes ; when they become cold, slice them tolerably thin ; mix through them two cu- cumber pickles and two hard-boiled eggs cut fine. Prepare a dressing by adding to two well-beaten eggs a tea-cupful of vinegar, a slice or two of onion minced fine, a tea-spoonful of salt, half a tea-spoonful of pepper, one table-spoonful of mixed mustard, one tea-spoonful of sugar, a lump of butter the size of a walnut, and a tea-spoonful of celery-seed. Place it over the fire, and stir constantly until it begins to thicken. When cool, pour it over the potatoes, and set it away in a cold place until meal-time. Cold potatoes left from a pre- vious meal may be used, instead of cooking them fresh ; and a simple salad may be prepared by omitting the pickles and hard-boiled eggs. At a time when eggs are scarce, one will be found to do good service for the dressing. The New Kentucky Home Cook Book. 127 HAM SALAD. Take scraps of cold boiled ham, equal in quantity to one chicken, and chop it fine. Boil four eggs hard, chop the whites fine, mash the yelks, adding to them one tea-spoonful of pepper, two tea-spoonfuls of dry mustard, half a table- spoonful of sugar, one tea-spoonful of salt, and one table- spoonful of celery-seed. Mix in slowly one-half pint of vinegar. Fresh celery is best, and if used, take one stalk. Mrs. A. K. Glascock. FISH OR CHEESE SALAD. Take one pound and a half of cold fish chopped fine, one pound of cheese grated, three -table-spoonfuls of melted but- ter, one tea-spoonful each of salt, pepper, and sugar, one table-spoonful of made mustard, four table-spoonfuls of cel- ery-seed, one very small onion, three-fourths of a tea-cupful of vinegar, and three hard-boiled eggs. First rub the yelks of the eggs to a paste with the melted butter, adding the salt, pepper, sugar, and mustard, at the last the cheese, and then the fish. Mix all well together before putting in the vinegar. Mrs. Chas. E. Tabs. DRESSING FOR SLAW OR LETTUCE. Make a rich custard of one-half a tea'-cupful of new milk, the yelks of two eggs, and half a tea-cupful of sugar. Stir into the custard one table-spoonful of butter, one tea-spoon- ful of made mustard, half a tea-spoonful of salt, a dessert- spoonful of celery-seed, and one tea-cupful of vinegar. Have the cabbage nicely shaved, and sprinkle over it half a tea- spoonful of tumeric. Pour the dressing over it while warm. Mrs. X. T. Chexoweth. DRESSING FOR SLAW. Chop a white cobbage very fine, with one-fourth of an onion, and half a tea-spoonful of salt. Make a dressing of half a pint of vinegar, the yelks of two or three eggs, one 128 The Neio Kentucky Home Cook Book. table-spoonful of mixed mustard, one table-spoonful of sugar, half a tea-spoonful of celery-seed, half a tea-spoonful of pepper, and two table-spoonfuls of cream or a dessert-spoon- ful of butter. Boil it until it thickens, stirring constantly. When done, pour over the cabbage and onion, stirring all the time. DRESSING FOR SLAW. Beat one egg until very light; half a tea-cupful of vine- gar, one table-spoonful of sugar, half a tea-spoonful of salt, and half a tea-spoonful of flour; boil until it thickens. Add a small quantity of celery cut fine or celery-seed to the cab- bage. Mrs. L. M. Keith. CREAM DRESSING. Two hard-boiled eggs rubbed smoothly, with one table- spoonful of melted butter or salad-oil, a dessert-spoonful of mixed mustard, a salt-spoonful of salt, a little Cayenne pep- per, and half a tea-cupful of thick sweet cream ; stir all to- gether, and add vinegar to reduce it to a creamy paste. Pour it over lettuce or any salad. Mrs. L. M. Keith. SALAD DRESSING. Beat the yelks of eight eggs, and add to them one cupful of sugar, one table-spoonful of salt, a table-spoonful of mus- tard, a table-spoonful of black pepper, a little Cayenne pep- per, and a cupful of cream ; mix thoroughly. Boil a cup- ful of butter in one-half pint of vinegar; pour this upon the mixture, and stir well. When cold, put it in bottles. This dressing will keep for weeks in the hottest weather. Mrs. W. K. Griffith. SALAD DRESSING. Take the yelks of eight eggs, half a pound of butter, one tea-cupful of vinegar, one table-spoonful of mixed mustard, half a tea-spoonful of salt, half a tea-spoonful of pepper, and one tea-spoonful of celery-seed; mix all together, and boil The New Kentucky Home Cook Book. 129 until thick, stirring all the time. When done, pour into it one table-spoonful of salad-oil or melted butter (oil is the best), and stir it in smoothly. This is nice dressing for raw or cove oysters, chicken salad, or cold mutton. Mrs. L. M. Keith. MAYONNAISE DRESSING. Take the yelks of three well-beaten eggs, half a tea-cupful of melted butter, half a tea-cupful of sweet milk, one tea- cupful of vinegar, half a tea-spoonful of mixed mustard, one tea-spooDful of sugar, and one-fourth of a tea-spoonful of salt

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