Salad Dressing

Ingredients

• The yolks of four eggs
• two-thirds of a cup of oil
• red pepper
• salt
• mustard to taste
• the juice of two lemons
• one cup of thick cream

Method

1. 1

   Mix yolks with oil, add spices and lemon juice.

2. 2

   Finally, incorporate cream before serving.

As published

This recipe was extracted from The new home cook book (1896), page 52. The excerpt below is the record exactly as published.

salad dressing; put in a shallow dish and garnish with slices of lemon and celery ; a little chopped cabbage or lettuce may be added, if desired. Boiled ham chopped and seasoned and served in the same manner, is a very nice dish. CHICKEN SALAD. Mrs. Chas. Duffield. The yolks of six eggs, well beaten; one-half pint of melted butter, or the same quantity of olive oil ; three tablespoons of mixed mustard (or more if it is not very strong) ; salt to taste ; two teaspoons of celery seed ; mix thoroughly; then add three-fourths of a pint of strong vinegar; place over the fire, stirring constantly until it become thick, like boiled custard. Turn the mixture over the chickens, which have previously been chopped (not very fine). Just before bringing to the table, add four heads of chopped celery. If it is not strong enough of spice, add more mustard and cayenne pepper. This is enough for one boiled turkey, or three small chickens. The same dressing makes an excellent mixture for sand- wiches, if used with finely chopped boiled ham or beef tongue, but should not be salted. LOBSTEH SALAD. Mrs. S. I. D. Two lobsters, picked fine ; four heads of fresh lettuce, cut fine ; put in a dish in layers with the lobsters ; boil your eggs, mash the yolks, add three tablespoons of melted butter, a teaspoon of mustard, cayenne pepper and salt; VALUABLE RECIPES. 125 two tablespoons of sugar, two cups of vinegar; heat to- gether and pour over when served. FISH SALAD. M. A. T. Boil tender a white fish or trout ; chop fine ; add same quantity chopped celery, cabbage or lettuce ; season same as chicken salad. VEGETABLE SALAD. Anonymous. Take cold vegetables left from dinner, such as potatoes, peas, string beans, shell beans, beets, etc., and chill them on the ice ; cover with mayonaise, and serve. You may use for this any salad dressing. POTATO SALAD. M. A. T. Sliced cold boiled potatoes ; almonds blanched and quartered ; hickory-nuts, also, if liked (both of these may be omitted). A very small quantity of chopped onions ; pour over this any good salad dressing, not too much, and garnish with chopped parsley; cold boiled beets, sliced lemon, and anchovies, may be added to the salad, if liked. POTATO SALAD. Mix a nice salad dressing of one teaspoonful of salt ; a little pepper ; two tablespoons of fine cut crisped parsley ; grate onion, about two teaspoonsful, with four tablespoons of salad oil or butter. To this add eight tablespoons of 126 THE HOME COOK BOOK. vinegar; slice two quarts of cold boiled potatoes — have these slices not very thin ; pour over the dressing, and let them stand half an hour before serving. ASPARAGUS SALAD. Boil the asparagus in a water until tender; cut off the hard ends, and set the rest away. When cool, cut in inch long pieces, and put it in your salad dish. Pour over a mayonaise dressing, and garnish with a few capers. CUCUMBER SALAD. Mrs. King. Take a dozen ripe " white spine " cucumbers ; wash, pare and cut into strips, taking out the seeds ; cut into pieces, like small dice ; to each dozen cucumbers, take twelve large white onions chopped ; six large green pep- pers, also chopped ; one-quarter pound each of black and white mustard seed, and a gill of celery seed ; mix all well together ; add a teacup of salt, and hang up in a cotton bag to drain for twenty-four hours. Then add enough clear cold vinegar to cover it; put into stone jars and fasten nearly air tight. In six weeks it will be fit for use. Excellent. TOMATO SALAD. Miss Spruance. Twelve tomatoes, peeled and sliced ; four eggs, boiled hard ; one egg (raw) well beaten ; one teaspoon salt ; one-half teaspoon cayenne pepper ; one teaspoon sugar ; one teacup of vinegar ; set on ice to become perfectly cold. VALUABLE EECIPES. 327 DKESSING FOR SALAD. Mrs. Hoge. Two raw eggs, one tablespoon of butter, eight table- spoons of vinegar; one-half teaspoon of mustard; put in a bowl over boiling water and stir until it becomes like cream ; pepper and salt to your taste. SALAD DRESSING. Mrs. A. A. Carpenter. The yolks of four eggs, two-thirds of a cup of oil, red pepper, salt and mustard to taste ; the juice of two lemons, and last of all, one cup of thick cream

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