Plain Salad Dressing

Ingredients

• Three tablespoonfuls of best olive-oil
• one tablespoonful of vinegar
• one saltspoonful of salt
• one saltspoonful of pepper

Method

1. 1

   Mix together the olive oil, vinegar, salt, and pepper.

2. 2

   The salad material must be fresh and crisp, and should not be mixed until the moment of eating.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 89. The excerpt below is the record exactly as published.

Plain Salad Dressing. Three tablespoonfuls of best olive-oil ; one tablespoon- ful of vinegar ; one saltspoonful each of salt and pepper mixed together ; and then, with three tablespoonfuls of best olive-oil, adding last the tablespoonful of vinegar. This is the simplest form of dressing. The lettuce, or other salad material, must be fresh and crisp, and should not be mixed till the moment of eating. 12 178 SAUCES AND SALADS. Spanish Tomato Sauce. One can of tomatoes or six large fresh ones ; two minced onions fried brown in a large tablespoonful of butter. Add to the tomatoes with three sprigs of parsley and thyme, one teaspoonful of salt, and half a one of pepper; three cloves and two allspice, with a small blade of mace and a bit of lemon peel, and two lumps of sugar. Stew very slowly for two hours, then rub through a sieve, and return to the fire. Add two tablespoonfuls of flour, browned with a tablespoonful of butter, and boil up once. It should be smooth and thick. Keep on ice, and it will keep a week. Excellent. Mayonnaise Sauce. For this sauce use the yolks of three raw eggs ; one even tablespoonful of mustard ; one of sugar ; one tea- spoonful of salt ; and a saltspoonful of cayenne. Break the 2^g yolks into a bowl ; beat a few strokes, and gradualty add the mustard, sugar, salt, and pepper. Now take a pint bottle of best olive-oil, and stir in a few drops at a time. The sauce will thicken like a firm jelly. When the oil is half in, add the juice of one lemon b}^ degrees with the remainder of the oil ; and last, add quarter of a cup of good vinegar. This will keep for weeks, and can be used with either chicken, salmon, or vegetable salad. A simpler form can be made with the yolk of one egg, half a pint of oil, and half the ingredients given above. It can be colored red with the juice of a boiled beet, or with the coral of a lobster, and is very nice as a dressing for raw tomatoes, cutting them in thick slices, and putting a little of it on each slice. SAUCES AND SALADS. 179 Ma3'0nnaise ma}^ be varied in many ways, sauce tar- tare being a favorite one. This is simply two even table- ,spoonfuls of capers, half a small onion, and a tablespoon- ful of parsley, and two gherkins or a small cucumber, all minced fine and added to half a pint of mayonnaise. This keeps a long time, and is ver}^ nice for fried fish or plain boiled tongue. Dressing without Oil. Cream a small cup of butter, and stir into it the yolks of three eggs. Mix together one teaspoonful of mustard, one teaspoonful of salt, and quarter of a saltspoonful of cayenne, and add to the butter and egg. Stir in slowly, instead of oil, one cup of cream, and add the juice of one lemon and half a cup of vinegar. Boiled Dressing for Cold Slaw. This is good also for vegetable salads. One small cup of good vinegar ; two tablespoonfuls of sugar ; half a teaspoonful each of salt and mustard ; a saltspoonful of pepper ; a piece of butter the size of a walnut ; and two beaten eggs. Put these all in a small saucepan over the fire, and stir till it becomes a smooth paste. Have a firm, white cabbage, very cold, and chopped fine ; and mix the dressing well through it. It will keep several days in a cold place. Chicken Salad. Boil a tender chicken, and when cold, cut all the meat in dice. Cut up white tender celery enough to make the same amount,^ and mix with the meat. Stir into it a table- spoonful of oil with three of vinegar, and a saltspoonful each of mustard and salt, and let it stand an hour or two. 180 EGGS, CHEESE, AND BREAKFAST DISHES. When ready to serve, mix the whole with a ma3'onnaise sauce, leaving part to mask the top ; or use the maj'on- naise alone, without the first dressing of vinegar and oil. Lettuce can be substituted for celery ; and where neither is obtainable, a crisp white cabbage maj' be chopped fine, and the meat of the chicken also, and either a teaspoonful of extract of celery or celery-seed used to fiavor it. The fat of the chicken, taken from the water in wliich it was boiled, carefull}^ melted and strained, and cooled again, is often used by Southern housekeepers. Salmon Mayonnaise. Carefull}^ remove all the skin and bones from a pound of boiled salmon, or use a small can of the sealed, drain- ing away all the liquid Cut in small pieces, and season with two tablespoonfuls of vinegar, half a small onion minced fine, and half a teaspoonful each of salt and pepper. Cover the bottom of the salad dish with crisp lettuce-leaves ; lay the salmon on it, and pour on the sauce. The meat of a lobster can be treated in the same way. EG-G-S, CHEESE, AND BREAKFAST DISHES. Boiled Eggs. Let the water be boiling fast when the eggs are put in, that it may not be checked. They should have lain in warm water a few minutes before boiling, to prevent the shells cracking. Allow three minutes for a soft-boiled egg; four, to have the white firmly set; and ten, for a EGGS, CHEESE, AND BREAKFAST DISHES. 181 hard-boiled egg. Another method is to pour boiling water on the eggs, and let them stand for ten minutes where they will be nearly at boiling-point, though not boiling. The white and yolk are then perfectly cooked, and of jelly- like consistency. Poached Eggs. Have a deep frying-pan full of boiling water, — simmer- ing, not boiling furiously. Put in two teaspoonfuls of vinegar and a teaspoonful of salt. Break each egg into a cup or saucer, allowing one for each person ; slide gently into the water, and let them stand five minutes, but with- out boiling. Have ready small slices of buttered toast which have been previously dipped quickly into hot water. Take up the eggs on a skimmer ; trim the edges evenly, and slip off upon the toast, serving at once. For fried eggs, see Sam and Eggs, p. 158. Scrambled Eggs. Break half a dozen eggs into a bowl, and beat for a minute. Have the frying-pan hot. Melt a tablespoon- fal of butter, with an even teaspoonful of salt and a saltspoonful of pepper, a

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