Potato Salad

Ingredients

• six or eight good-sized potatoes
• a teaspoonful of chopped parsley
• a tablespoonful of capers
• or chopped cucumber pickle
• three tablespoonfuls of vinegar
• six of oil
• a teaspoonful of salt
• one-quarter of teaspoonful of pepper
• one teaspoonful of onion juice

Method

1. 1

   Slice potatoes and mix with parsley, capers, and marinade of vinegar, oil, salt, pepper, and onion juice.

2. 2

   Chill for an hour before serving.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 53. The excerpt below is the record exactly as published.

a teaspoonful of salt. Soak half a cake of compressed yeast in a cupful of lukewarm water; add two quarts of water of the same tem- perature and mix well into the flour. Cover the pan with a clean cloth, and the bread board, and set it to rise where the temperature is 70 or 75 degrees. In 197 the morning add flour enough to make a fairly stiff dough. Knead half an hour, then set it by the fire for five hours. Sep- arate into loaves. Knead them ten min- utes and set to rise again. When light, bake in a quick oven. NOVEMBER iith ''Take a dejeune of muskadd and egg^." — ^Ben JONSON ("The New Inn"). TO make ''egg wine," as it is called in the annals of old English cookery, beat an egg, mix with it a tablespoonful of cold water. Set on the fire a glass of muskadel, half a glass of water, a little sugar, and a grating of nutmeg. When it boils, pour over the beaten egg slowly, stirring well; return it to the fire where it will not be too hpt, stirring it one way, for not more than a minute. If it boils, or the egg is not fresh, it will curdle. NOVEMBER I2th ''Oats for their feasts the Scottish shepherds give." — Gay. TO make a fine oatmeal caudle take three quarts of boiling water, add a pint of cold water into which has been stirred until smooth six 198 tablespoonfuls of oatmeal; cook until it thickens, then season with a little salt, a dash of pepper, and sweeten to taste. Add a half pint of ale and a small wine- glass of gin. The old rule for this caudle tells us that it will be of ** incalculable service" to the sick and weak. NOVEMBER 13TH ''I myself, and not another, would eat her nice cake." — Chasles Lamb (''Essays of Elia'')* A PLEASANT and deceptive rem- iniscence of New England loaf cake is furnished by "no egg cake," which is a useful recipe for times and seasons when eggs are scarce and high. Cream one-half a cupful of but- ter with one cupful of sugar; stir in a cupful of milk and one of raisins, stoned and dredged with flour; flavor with a teaspoonful of vanilla, a little nutmeg, and a pinch of cinnamon ; at the last stir lightly in two and a half cupfuls of sifted flour in which is well mixed three teaspoonfuls of baking-powder. Other flavoring may be substituted, or added, but a mixture of flavors is best. 199 NOVEMBER 14TH "What will this sister of mine do with rice?" — Shakespeare ("Winter's Tale"). RICE served as a vegetable is im- proved by browning in melted butter after it has been careful- ly cooked without stirring in a double boiler. If the rice is the excellent South Carolina variety it will come out when perfectly tender with every grain un- broken. Stir into it as lightly as pos- sible a tablespoonful of chives before browning. Heap on a platter and serve very hot. NOVEMBER isth "I have ordered twelve sorts of fish at the 'Pea- cock, * my Lord." — Chasles Reade ("Peg Woffing- ton"). IN a collection of twelve fish the old- fashioned smoked sturgeon ought to have a place. Cut it in steaks about an inch thick and broil it over charcoals. Rub butter and lemon juice over it in liberal quantities and eat with hot muf- fins, fried potatoes, and watercress for a Sunday morning breakfast. 200 NOVEMBER i6th "I'm blest if he didnH bring master a plate of cabbitchl" — Thackeray ("The Yellowplush Papers")' THE delicate variety of cabbage known as Brussels sprouts is much improved by careful cook- ing. The sprouts should be thoroughly washed and then thrown into an abun- dance of boiling water and boiled for eight minutes ; then drained and thrown into cold water; drain again and cook for fifteen or twenty minutes in a large cupful of boiling veal stock. Before serving add salt and pepper and two ta- blespoonfuls of cream, and pour the stock into the dish with the sprouts. NOVEMBER 17TH "There was a hot shoulder of mutton and onion sauce. " — ^Thackeray. TO prepare onion sauce peel the onions and boil until tender; drain, chop fine and add them to a rich white sauce, boil up once and serve with the meat. A turnip boiled with the onions, but not served, improves the flavor. 201 NOVEMBER i8th *'If my Master has given me ten talents, my duty 18 to trade wi^ them and make them ten talents more Not in the dust of household drawers shall the coin be interred — ^least of all will I hide it in a tureen of cold potatoes to be ranged with bread, butter pastry and ham on the shelves of the larder." — Chablotte BRONTfi ("Shirley"). A USE for cold potatoes, of which no one need speak slightingly, is to make them into a salad, alone or in combination. Slice rather thin six or eight good-sized potatoes; add a tea- spoonful of chopped parsley, a table- spoonful of capers or chopped cucumber pickle, and marinade with three table- spoonfuls of vinegar and six of oil, a teaspoonful of salt, one-quarter of tea- spoonful of pepper, and one teaspoonful of onion juice

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