Salad Dressing
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
The dressing will keep for two or three weeks in a refrigerator.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 36. The excerpt below is the record exactly as published.
salad dressing for cold garden vegetables is made thus : Stir together a tablespoon- ful each of salt, oil, and sugar. Add a ta- blespoonful of mustard and three raw eggs. When well mixed add slowly a cup of vinegar and lastly a cup of milk. Put in a double boiler and stir until the mix- ture is as thick as custard. Cool and place on ice. The vinegar will not curdle the milk if this order of mixing the ingre- dients is followed. The dressing will keep for two or three weeks in a refrig- erator. 131 i B^r. JULY 29TH "Thanks to his clasp-knife, he was able to ap- propriate a wing of fowl and a slice of luun; a cant- let of cold custard-pudding he thought would har- monize with these articles." — Charlotte Bronte ("Shirley"). A DELICIOUS custard pudding may be made from this well tried recipe: Beat five eggs and add to them five tablespoonfuls of sugar and the grated rind of an orange, a pint and a half of rich milk and half a teaspoon- ful of salt. Mix well and pour into small tin moulds, buttered and sugared before they are filled. Set the puddings in a pan of warm water and place in a mod- erate oven. Bake three-quarters of an hour, or until they are firm in the centre. Serve with a sauce made of two well beaten eggs, half a teaspoonful of flour, a teaspoonful of corn-starch and two of sugar. Mix these ingredients lightly to- gether and beat into them a cup and a half of boiling milk. Stir over the fire until the thickness of rich cream, then add a gill of sherry. Stir again for a couple of minutes and pour over the custards. 132 JULY 30TH "What say you to a piece of beef and mustard? A dish that I do love." — ^Shakespeake (''Taming of the Shrew")- PLAIN boiled beef can occasionally be substituted with profit for the usual roast or steak, and it is made very acceptable by serving with it a good mustard sauce, made by adding to one teacupful of boiling stock a tablespoonf ul of butter rubbed into a teaspoonful of flour, a tablespoonful of French mustard, a teaspoonful of dry English mustard, a tablespoonful of vinegar, a teaspoonful of sugar, half a teaspoonful of salt, and a dash or two of paprika. JULY 31ST "That good fellow washed the greens, and peeled the turnips, and broke the plates, and upset iron pots full of cold water on the fire and made himself useful in all sorts of wajrs." — Chakles Dickens ("Cricket on the Hearth")- THE Swiss chard makes a deli- cious summer green, with a more piquant flavor than spinach. Wash carefully, throw into a saucepan with the water still clinging to the leaves ; let it cook slowly till the juices are 133 drawn out, then let it boil until tender. Drain in a colander, chop fine. Return to the fire and season. To half a peck add a large tablespoonful of butter, half a teaspoonf ul of salt, and a dash of pep- per. Two tablespoonfuls of cream may be used in place of the butter. AUGUST 1ST "Requesting a supply of a purie ^ la bisque aux Scrivisse, the dumsy attendant who served him let fall the assiette of vermeille cisel6." — ^Thackeray. PUREE d la bisque aux Scrivisse, or, in plain English, crab soup, is made by melting in a saucepan one table- spoonful of butter; when hot add two small onions, minced, and one sweet green pepper, cut up, with the seeds left out; one large tomato, peeled and sliced thin ; season with salt and paprika. Add the meat of four boiled crabs with a very little water and stew ten minutes. Heat three cupfuls of rich milk in a separate vessel. Thicken with one tablespoonful of flour, rubbed in two of butter; add a bit of soda, season with salt and paprika ; take from the fire and stir with the crab meat. Pour over croutons and serve. 134 AUGUST 2D "The bones of a green frog too, wondrous pre- cious."— Middleton ("The Witch"). WASH frogs' legs in cold salted water, drain and scald, then let them simmer an hour in boiled milk. Remove from the milk when cool, take the flesh off the bones, and cut it into small pieces. Make a rich cream sauce ; add the frog meat, seasoned with salt and red pepper, and a little lemon juice. Fill patty shells with the mixture and cook in a hot oven ten minutes. AUGUST 3D "And hence this halo lives about The waiter's hands, that reach To each his perfect pint of stout, His proper chop to each." —Tennyson ("Will Waterproof"). THE chops from the leg, properly " cutlets," the best served breaded, and are prepared by trimming the cutlets, seasoning with salt and pep- per, dipping in bread crumbs, then in beaten cggy again in bread crumbs, and frying them in smoking hot fat. If the chops are to be well done, ten minutes will be about the right time for frying, 135 four to six if rare. Tomato sauce is a desirable addition, but not a necessity. AUGUST 4TH "The dear, dear muffins of home I" — ^Thackeray (" The Adventures of Phflip"). MIX a quart of sifted flour with a quart of milk (warmed), in which half a cupful of butter has been melted; half a yeast cake, dis- solved in a little warm water, and three well beaten eggs. Set to rise. When light bake in mufiin tins in a quick oven. AUGUST STH "The Moor leans on his cushion With the pipe between his lips, And still at frequent intervals The sweet sherbet he sips." — ^HoOD. ANY fruit juice makes good sher- bet, but the juice of blackberries (Emerson's " Ethiops sweet") is particularly delicious, especially if the wild fruit can be obtained. Crush three quarts of the berries with a pint of sugar and let .them stand for a couple of hours. Add a quart of water and the juice of half a dozen lemons. Bdl for twenty minutes, then strain, and after 136 it is cool, freeze in an old-fashioned freezer, beating it well before packing. AUGUST 6th "Please not a seed-cake, but a plum-cake." — Thackeray. LITTLE " plum-cakes '' much prized in New England, which go by the name of " Hermits," are made by creaming together half a cup of butter and one of sugar ; then adding a tablespoonful of mil
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