Salad Dressing

Ingredients

• a teaspoon of dry mustard
• an equal quantity of salt
• enough vinegar to make all a paste
• one-half tablespoon of oil

Method

1. 1

   Take a teaspoon of dry mustard in a soup plate, add nearly an equal quantity of salt, enough vinegar to make all a paste, then add the yolk of a fresh egg, and, after thoroughly mingling all with a silver fork, add one-half tablespoon of oil, and stir until it is smooth.

2. 2

   Should it have a greasy look add a few drops of vinegar, and it will at once thicken up.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 47. The excerpt below is the record exactly as published.

ALAD “DRESSING, One teaspoonful of made mustard; one ditto of pounded sugar; two tablespoonfuls of salad oil; four of cream; two of vinegar; cayenne and salt to your taste. Put the mixed mustard into a salad-bowl with the sugar, and add the oil, drop by drop, carefully stirring and mixing al! the ingredients well together. Proceed in this manner with the milk and vinegar, which must be added very gradually, er the sauce will curdle; then put in the seasoning of cayenne and salt. It ought to have a creamy appearance, and, when mixing, the ingredients cannot be added too gradually or stirred too much. CHICKEN SA LAs: Boil, bone and chop fine three chickens; use chopped celery; take equal quantities of meat and salad, and mix with the fol- lowing dressing: yolks of three eggs, stir them with a fork, then stir in slowly a cup of melted butter; do not put in faster than will mingle nicely. Salt to taste, and add a teaspoonful of powdered sugar, a cup of vinegar and a pinch of red pepper. -. » SEND FOR OUR PRICES FOR... FAMILY WASHING (Laundry Dept.) The MONTREAL TOILET SUPPLY CO. 589 DORCHESTER SFREET. Telephone 1807 115 Mr. R.O. GARDNER, proprietor Empire Dye Works, has pur- . chased a new 3 pedalled MORRIS UPRIGHT PIANO HROM seo. W, H. LEACH, Ag Metcalfe St Pee cend de of Morris Pianos are in use and giving satisfaction, BOTATO. SAB AL, One quart of potatoes, boiled with skins on, one small white onion, two teaspoonfuls of olive oil, pepper and salt, and a little parsley, one-half cup of weak vinegar. After potatoes are cold, cut up in small pieces. Chop the onion and parsley fine, and mix all together. GERMAN POTATO SALAD. Boil six good sized potatoes, peel and slice while hot, and pour over the following: Cut .one-half pound lean bacon in small dice and iry brown. Season potatoes with salt, pepper and finely sliced onion. Mix thoroughly with the bacon fat and dice, and then add one-half cup white vinegar. Garnish with sliced hard-boiled eggs. EGG SALAD: Twelve hard-boiled eggs, one-half pint cream, butter the size of an egg, a little parsley chopped fine, one tablespoonful of flour. Take cream, butter, parsley and flour, mix and cook until thick. Slice the eggs, and, after each layer of eggs, add one of bread crumbs, over which pour the cream to cover. When the dish is full, bake till brown. Garnish with parsley, and serve hot. SALAD. DRESSING. The essential ingredients are pure cider vinegar, pure mus- tard, fresh eggs and olive oil—not cottonseed or lard. Take a teaspoon of dry mustard in a soup plate, add nearly an equal quantity of salt, enough vinegar to make all a paste, then add ee Vin Mariani is perfect ; gives health, drives away the blues.”— Victorien Sardou. 116 Shoes to be proud of are the Shoes you buy at M OQ E. Manstield’s for we ee ee pols ae DAI Bee NG GS Ee. anh the yolk of a fresh egg, and, after thoroughly mingling all with a silver fork, add one-half tablespoon of oil

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