Salad Dressing

Ingredients

• Take a yolk of one egg
• a teaspoon of olive oil
• a few drops of lemon juice

Method

1. 1

   Stir the yolk and olive oil together gradually, increasing speed.

2. 2

   Add lemon juice occasionally.

3. 3

   The dressing will firm up if made properly.

Nutrition per serving

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 95. The excerpt below is the record exactly as published.

salad dressing. Orange Salad Small leaves of lettuce, three to each guest. On each a slice of orange, cut not too thin. On each slice of orange place a stri£> of canned red sweet pepper. Over all pour a dressing made of the juice from ends of oranges, a little of the pepper liquor and plenty of salt. St. Charles Veal or Tenderloin Salad Shoulder piece of veal or tenderloin ; simmer till tender with onion and cool ; cut up ; add an equal quantity of celery, cut up ; moisten, and serve on lettuce. Lettuce Salad Two cups lettuce, one cup chopped walnuts; wash each leaf separately; place in cold water or on ice to make it crisp; dry between two towels; shred; mix with nuts; moisten; garnish with radishes or tomatoes. Salads and Salad Dressings 193 Salade d'Asperges Cut the tender parts of asparagus into pieces of equal length and tie them in bunches; then cook them in salted water after which leave them to get cold; a few minutes before serving mix them in a bowl with one-third of their quantity of nicely pared crawfish tails, season with salt and pepper; rub through a sieve the yolks of six hard boiled eggs, dilute this with oil and vinegar, and pour this sauce over the crawfish and asparagus; the salad should then be symmetrically arranged in a salad bowl, after which add the seasoning. Beef Salad When making vegetable soup boil your piece of beef (with- out cutting up), take out and allow to grow cold before too well done. When perfectly cold cut up quantity desired in very small chunks, put in salad bowl and mix well with it a handful fresh parsley and one onion, cut fine (slice onion round ways), if you have it; a little celery, cut fine, but that is not necessary. Season well with salt, pepper, oil and vinegar (mix well) and let stand for twenty minutes before using. Take about one pound and a half of cooked beef. Chicken Salad Boil a fowl until tender, remove one plate to cool properly; when cold pick off the meat and chop ; add about as much chopped celery; place all in a bowl, add vinegar, salt, pepper and a tea- spoon of dry mustard, mix well and set aside for future use. Lobster Salad Made in same way as above salad, using lobster instead of chicken, and garnish with sliced lemons, lobster claws if on hand, celery tops, or parsley. Lettuce can also be used in place of celery. Beet Salad Boil six small beets until tender and when cold chop fine; boil six eggs hard and remove the whites from three of them to garnish the top of your dish ; chop the rest of the eggs, but not put in with the beets. Salt and pepper the beets and eggs after they are chopped and mix them together very lightly; put in dish and pour over any good salad dressing; garnish with rings of the whites of three eggs kept out. 194 The Toronto Cook Book Shrimp Salad One can shrimps, same quantity of chopped celery, or a little more will not hurt, four hard boiled eggs, chopped when cold, one large cup of English walnuts or same of hickory nuts, chopped; toss all together with a fork, pour over salad dressing and mix; stand in a cool place. Salmon Salad Two cups of salmon, chopped fine with the following dress- ing: Yolks of three hard boiled eggs, mashed fine; two table- spoons butter, six tablespoons vinegar, two teaspoons sugar, one teaspoon salt, one-half teaspoon each of pepper and made mus- tard. Celery Salad Two heads of celery, four hard-boiled eggs, chop the celery and three of the eggs with it; cover with the following dressing: One cup of vinegar, one teaspoon of salt, one teaspoon of mus- tard, three tablespoons of sugar; yolks of two eggs, with a tea- spoon of cornstarch, small piece of butter; when cold add one- half cup of cream. Cabbage Salad Cut a part of the head of a cabbage in slices and grate, also chop two green peppers; sprinkle the cabbage and peppers with a little salt and mix thoroughly; pour over them any cooked salad dressing or dress with oil and vinegar, as preferred. Potato Salad Dressing Beat up one egg in vessel you will cook in; add two table- spoons of sugar; one heaping teaspoon of mustard, one teaspoon salt, a dash of cayenne pepper; stir all together; one-half tea- spoon cornstarch, one-half cup vinegar, one tablespoon butter. Beat all together and cook in double boiler till thick, stirring constantly. Thin with milk, cream, or whipped cream is nicer, when cold. Fruit Salad Dressing For bananas, grapefruit, oranges, etc. Butter size of an egg, melt and add three tablespoons sugar; one heaping teaspoon mustard; one egg, beat separately, add last; three tablespoons vinegar; boil three minutes, stirring constantly; thin with cream when cold. Salads and Salad Dressings 195 Mayonnaise Salad Dressing Put the yolks of four fresh raw eggs with two hard boiled eggs into a cold bowl; rub these as smooth as pos- sible before introducing the oil by degrees, a few drops at a time; when oil assumes the appearance of jelly, add one heaping teaspoon of salt, one of pepper, one of made mus- tard and two tablespoons of vinegar, added gradually. The dressing should be of thickness of cream when finished ; but if it looks like curdling, set in ice box for one hour, then mix again; keep in separate bowl in cold place ; do not mix with salad until ready to be served. Salad Dressing Take a yolk of one egg, add a teaspoon of olive oil, stirring the oil to it gradually; commence stirring it, first very slowly, and increase speed as you continue. Add a few drops of lemon juice

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