Salad Dressing

Ingredients

• the yolks of eight eggs
• one scant cup butter
• two table- spoonfuls mixed mustard
• same of sugar
• one teaspoonful celery seed
• salt and pepper
• Half pint of good cider vinegar

Method

1. 1

   Boil yolks, butter, mustard, sugar, celery seed, salt, and pepper until thick.

2. 2

   Bottle and thin with vinegar if too thick.

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 22. The excerpt below is the record exactly as published.

salad dressing. With a small spoon remove the seeds from the tomatoes, being careful not to break the walls. Fill the cavities with the mixture and serve one on a small plate with lettuce or celery leaves under it. After scalding tomatoes place in very cold water; this keeps them firm. POTATO SALAD. Cut cold boiled potatoes in dice, add a little sliced celery, or a teaspoonful of the seed, and season with salt, pepper and a little onion chopped very fine. ga All Kinds of Fresh Spices, at Davis’ Pharmacy. “@\ DRESSING. Reat one egg; add one half teaspoonful ground mustard, tea- spoonful salt, and beat well. Then add slowly, a little ata time, four tablespoonfuls melted butter, beating constantly. Add in the same way three tablespoonfuls vinegar, two tablespoonfuls sweet cream or milk and little cayenne. Put on the stove, and heat to the boiling point stirring well, but do not let it boil. Serve cold. SALMON SALAD. One pint can salmon, one head lettuce, one tablespoonful lemon juice, one half tablespoonful vinegar, salt and pepper to taste. Half cup mayonaise, or other salad dressing. Break up the salmon with two silver forks, add to it the salt, pepper, vine- gar, and Jemon juice. Put in the refrigerator for two or three hours. Prepare the lettuce as directed for lobster salad, at serving time pick out enough leaves to border the dish. Cut or 51 tear the remainder in pieces and arrange them in the centre of a flat dish, on them heap the salmon light. Arrange the whole leaves as a border. Lay one fourth slice of lemon on each leaf. SALMON SALAD No. 2. Use the contents of a can of salmon free from skin and bone, and arrange on a bed of lettuce leaves, pour over the salmon, half cup lemon juice, and serve very cold. EGG SALAD. Arrange a bed of lettuce, or celery leaves, in a platter. Boil six eggs until hard. When cold, remove the shells, and cut in slices, lay on lettuce leaves, and serve with dressing as for potato salad. MAYONAISE DRESSING. One tablespoonful dry mustard, one of sugar, a pinch of cay- enne, teaspoonful salt, the yolks of three raw eggs, juice of half lemon, one fourth cup vinegar, one pint olive oil, one eup whip- ped cream. Beat the yolks, mustard, salt, and cayenne until very light, adding a few drops of oil at a time, until the dress- ing becomes very thick; then add oil and vinegar until all are used. Then add the lemon juice and whipped cream and place on ice. A PLAIN SALAD DRESSING. A nice dressing without oil may be made by beating two eggs very light, adding salt, pepper, half teaspoonful dry mustard, one teaspoonful sugar, one third pint of vinegar, then set in a pan of boiling water, stir until thick as custard. Remove from fire, and stir in four tablespoonfuls cream, a small piece of but- ter can be substituted for cream. SALAD DRESSING. This mixture will keep for weeks. Take the yolks of eight eggs, one scant cup butter, two table- spoonfuls mixed mustard, same of sugar, one teaspoonful celery seed, salt and pepper. Half pint of good cider vinegar

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