Rice Salad

Ingredients

• 1 cup cooked rice
• 1 cup diced beet
• 2 cups cut celery
• 1/2 teaspoon mustard
• 1 teaspoon powdered sugar
• dash cayenne

Method

1. 1

   Season with equal parts cream and vinegar.

2. 2

   Moisten the salad with this mixture.

Nutrition per serving

As published

This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 96. The excerpt below is the record exactly as published.

J teaspoon mustard. Add the mustard, salt, and pepper to the egg. Beat well. Add oil, which has been chilled, drop by drop, stirring always in one direction. When it gets too thick to stir, add a few drops of lemon juice or vinegar, then more oil, and so on until all the oil has been used. The bowl should be kept cold. Use a wooden or silver spoon. If it curdles, beat up another yolk, and add slowly the curdled mayonnaise. Boiled Mayonnaise. — 2 eggs, ^ pint vinegar, ^ tablespoon 202 HANDBOOK OF DOMESTIC SCIENCE mustard, i tablespoon sugar, ^ tablespoon salt, 1 pint milk, 1 tablespoon butter. Add mustard, sugar, and salt to eggs and beat. Add vine- gar and stir well. Then add milk slowly. Put into a double boiler, beating occasionally to prevent it from cur- dling. Do not allow the water in the under dish to boil too vigorously. When thick, like custard, add butter cut into small pieces. Beat again and remove from fire. It will take about half an hour to thicken. This dressing will keep for some time in a cool place. Salads made with Mayonnaise. — Chicken, all fish and meat salads, tomato, celery, cucumber, cauliflower, egg, nut and fruit, beet, rice, and celery. Chicken and Meat Salads. — AIIoav half as much celery as meat. Cut the cold meat into dice, the celery, after scrap- ing and washing, also cut into small pieces. Mix the two, and pour over it a French dressing, and put on the ice until ready to serve. Mix a little mayonnaise dressing with the chicken or meat. Arrange the salad in a dish, pour mayon- naise dressing over, garnish with celery leaves and capers or lettuce. Rice Salad. — 1 cup cooked rice, 1 cup diced beet, 2 cups cut celery. Season with -^ teaspoon mustard, 1 teaspoon powdered sugar, dash cayenne

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