Salad Dressing

Ingredients

• the yolks of 8 eggs
• 1 cup of sugar
• 1 tablespoon of salt
• 1 tablespoon of mustard
• 1 tablespoon of white pepper
• } cup of cream
• a very small pinch of cayenne pepper
• 3 cups vinegar
• a cup of butter

Method

1. 1

   Beat the yolks of 8 eggs, and add 1 cup of sugar, 1 tablespoon each of salt, mustard and white pepper, } cup of cream and a very small pinch of cayenne pepper, mix well.

2. 2

   Boil 3 cups vinegar to which add a cup of butter, and while boiling pour over the mixture and mix thoroughly.

3. 3

   Bottle and set in a cool place to use when needed.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 24. The excerpt below is the record exactly as published.

SALAD DRESSING.—Beat the yolks of 8 eggs, and add 1 cup of sugar, 1 tablespoon each of salt, mustard and white pepper, } cup of cream and a very small pinch of cayenne pepper, mix well. Boil 3 cups vinegar to which add a cup of butter, and while boiling pour over the mixture and mix thoroughly. Bottle and set in a cool place to use when needed. M. CULBERT. 66 SALADS AND SALAD DRESSINGS. CHICKEN SALAD.—Chop meat of a chicken fine, and add an equal quantity of chopped celery or lettuce. Line dish with lettuce leaves, put in the meat and pour on the following dressing :—Beat 2 eggs with 1 teaspoon of sugar, add butter $ size of egg, 1 teaspoon mustard, a little pepper and salt, and 1 teacup of vinegar. Put all in.a dish (double boiler) and cook like a boiled custard. It is im- proved by using 1 cup of sweet cream for half of the vinegar. F. Kine. DRESSING FOR LETTUCE—Four egg yolks, 4 tablespoons sugar, 1 teaspoon salt, 1 teaspoon mustard, 4 teaspoon pepper, $ saltspoon cayenne pepper, 1 cup vinegar, 1 tablespoon butter. Beat the yolks until stiff and smooth, then stir in sugar, salt, mustard and pepper. Bring vinegar to a boil, stir in butter and beat it slowly into the eggs and spices. Mrs. T. E. BARtTLey. SALAD DRESSING.—Two tablespoons white sugar, 2 dessertspoons made mustard, 14 teaspoons salt, ? cup best vinegar, a thought of cayenne pepper. Mix and _ boil together. When boiling hot add 3 egos well beaten as if for custard. When cold, add 2 tablespoons of the mixture to 1 cup of whipped cream. Mrs. 8. M. WELLS. SALAD DRESSING.—One-half pint cream, } pint good vinegar, 1 small cup sugar, 3 eggs beaten very lightly, lump of butter size of an egg, 1 teaspoon ground mustard, salt and pepper to taste. Boil all together till like custard. Use when cold for very finely cut cabbage or for any salad. Mrs. F. M. MONTGOMERY. SALAD DRESSING—BolILep. —One cup boiling water, 2 tablespoons flour, 1 tablespoon butter, $ teaspoon salt, 1 teaspoon mustard, } cup vinegar, 2 eggs, cayenne pepper and sugar to taste. Boil. Mrs. W. H. Myers. C. A. PERKIN , * ae WHOLESALE CHEESE DEPOT. Bacon, Hams, Lard and Cheese. Also the very best Rolled Oats, Standard and Granulated Oatmeal, Wheat Germs, and Gold Dust Cornmeal, etc., etc., always on hand. Stoneware, Crockery, China and Glassware. Particularly noted for the best Coffee and Teas, and absolutely pure Spices of all kinds. 35 DUNLOP STREET BARRIE. ee Get © RG bi ab GA Rn. City Harness Works, Barrie. The only up-to-date Harness Shop in Barrie where you can find all classes of Harness from five dollars up to two hundred dollars. All made by skilled mechanics, and all under my own personal supervision. <A full line of TRUNKS, VALISES, ROBES, FUR COATS, BLANKETS AND GLOVES in stock. A call solicited GEO. TEGART. For-x Jewelry, Clocks.#and.# Watches Ree 2 el Ach Garisks No. 15 DUNLOP STREET, - - BARRIE. Pure Gold Wedding Rings always kept in stock. P.S.—Repairing carefully attended to. Charges moderate. The Bank of foronto, INCORPORATED 18565. HEAD? OF ELC Ear Oi ONiG@: DUNCAN COULSON, - General Manager. Jos. HENDERSON, - Inspector. Capital, $2,000,000. Reserve Fund, $1,900,000. BARRIE BRANCH. CURRENT ACCOUNTS opened on the usual terms, and careful attention given to the business of the Bauk’s customers. DraFts issued upon all the Branches of the Bank, or upon correspond- ents available at any Banking town in the Dominion of Canada. DRraFTs issued, available at any place in the United States, or in Great Britain and Ireland. LETTERS OF CREDIT issued for use of travellers in Great Britain or on the Continent. COMMERCIAL CREDITs issued for use in all parts of the world. CoLLECTIONS—Special attention given to the collection of Commercial Paper throughout Canada and all parts of the world. DEPOSITS. DeEposir ACCOUNTS opened subject to withdrawal by cheque on demand. SpecIAL DeEposirs.—Deposit Receipts issued bearing interest at current rates. SAVINGS BANK DEPARTMENT. SPECIAL ADVANTAGES are derived by depositing money in our Savings sue Department. aes e of ONE DoLuAR and upwards are received and interest allowed thereon. 2. INTEREST is added to the principal on the 3lst day of May and the 30th day of November, in each year. No CHARGE is made on depositing or withdrawing money. . THE DEPoSITOR is subject to no delay whatever. THE Security offered by this Bank is undoubted. 447 Debentures, Bonds, American and Sterling Exchange Purchased. Mi. ATKINSON, MANAGER. Ov 09 PUDDINGS AND SAUCES. I know what the puddin’s to be ; apricot roll up. Oh! My buttons / —George Hliot ENGLISH PLUM PUDDING.—Two pounds of suet, 3 pounds of raisins, 2 pounds of currants, 2 pounds of sugar, 5 eggs, 1 pint of milk, 2 nutmegs, a pinch of salt, flour to make very stiff Boil 7 hours. Serve with sauce. Mrs. C. H. CLARK, BROWN BETTIS.—One-third bread crumbs and 2 apples chopped fine, 2 cups brown sugar, $ a cup of butter, 2 teaspoons cinnamon, a little nutmeg. Mix thoroughly and bake very brown. Mrs. C. H. CLARK. PLUM PUDDING.—tThree pounds of bread crumbs, 1 pound of suet chopped fine, 2 pounds of stoned raisins, 2 pounds of currants, ? of a pound mixed peel, 2 heaping coffee cups of sugar, 16 eggs, yolks and whites beaten separately, 2 cups of milk, 1 large cup of brandy, or brandy and wine mixed, 1 tablespoon of al

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