Salad

Ingredients

• young onions
• celery
• yolks of two eggs
• one lemon
• good olive oil

Method

1. 1

   Chop onions and celery fine, season well.

2. 2

   For dressing, beat yolks of eggs, add olive oil until thick, then add lemon juice and mix with celery and onions.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The New century cook book (1899), page 55. The excerpt below is the record exactly as published.

salad dish with lettuce leaves and put mixture in; cut carrot in dice and sprinkle over top — also a tablespoonful each of cooked French peas and capers. Set on the ice until ready to serve, then pour over the whole mayonnaise dressing. Cheese Salad. Use cream cheese. Mix with it a very little green coloring paste. (Lettuce juice will answer.) Then roll the cheese into balls the size of birds' eggs. This can be done by using smooth side of butter paddles. Get fresh lettuce leaves, wet them with French dressing. Cut in thin strips like grass. Arrange nests on a flat plate with a whole leaf underneath each one and put in three cheese balls. Serve a nest to each guest. Ada H. Smith. Egg Salad. Boil six eggs, until hard, cool and slice. Have ready a cream dressing, two eggs well beaten, a teaspoonful of sugar, one-fourth teaspoonful of salt, two tablespoonfuls of sweet cream, a pinch of mustard, put in a double boiler and stir until it thick- ens, when cool pour over the eggs. Mrs. S. B. Jones. Egg Salad. Boil one dozen fresh eggs, until hard, peel and cut in halves, remove the yolks and mash them, then mix with butter, salt, pepper, celery seed and three tablespoons vinegar, till the whites with the mixture. Serve on lettuce leaves. Lettuce Salad. Use one-third as much salad oil as you do vinegar; pepper and salt to suit taste. Cut up young lettuce with sharp knife, pile in salad bowl; sprinkle with powdered sugar, pour rest of ingredients, mixed together, over salad. Stir up with fork to mix well. New Century Cook Book. Ill Peanut Salad. Two eggs, whites and yolks beaten separate, one teacup vinegar, a piece of butter size of an egg, heat butter and vine- gar together; in yolks of eggs put one teaspoonful of salt, one of mustard, one-half cup of sugar, stir thoroughly, then stir in the beaten whites, stir all this in the vinegar and let come to a boiling point, when cold stir in one large cup of finely chopped peanuts. Mrs. Pierce. Russian Salad. Layer of cold boiled potatoes, layer of celery chopped, layer of hard boiled eggs, layer of pecans. Dressing. — yolks of twelve eggs, one small teaspoon of mustard, one-half teaspoon salt, pinch of pepper, three tablespoons of sugar, one-half cup of butter, one cup of vinegar, one cup of cream. Mrs. Stafford. Apple, Chestnut, or Pecans, and Celery Salad. One and a half cupfuls each of apples cut in dice, celery and boiled chestnuts, cooked dressing and celery tips. Cut the apples in dice, shell and boil the chestnuts fifteen minutes or until soft but not broken. Drain and when cool cut the chest- nuts and celery in slices, moisten with a part of the dress- ing and put in a salad dish with the remainder of the dressing on top. Garnish with celery tips. If pecans are used chop them and use instead of chestnuts. Cooked Dressing. — Three eggs, two teaspoonfuls of salt, one teaspoonful of mustard, one teaspoonful paprika or one- fourth saltspoonful of cayenne, two tablespoonfuls of oil or melted butter, one cupful of milk, one-half cupful of vinegar. Separate the eggs and beat the yolks until light. Add season- ings to vinegar and heat to boiling point. Scald the milk and pour it on the yolks and cook it with the vinegar in a double boiler until it begins to thicken, then add the oil and whites of the eggs which have been beaten until stiff. A Quick Salad. Slice half dozen large cold boiled potatoes; put into salad dish and season as follows: two tablespoonfuls best salad oil, add half teaspoonful sugar, same of pepper, made mustard and 112 New Century Cook Book. salt and about same of Royal celery salt, which improves it greatly, rub to smooth paste and whip in teaspoonfuls at a time live teaspoonfuls vinegar; when mixed pour upon salad and serve. Tomato Salad. Four hard boiled eggs, one raw egg (well bsaten), one tea- spoonful of salt, one-half teaspoonful of pepper, two teaspoon- fuls prepared mustard, one tablespoonful of sugar, one table- spoonful salad oil or butter, one teacupful of vinegar; rub the yolks to a smooth paste, adding by degrees the salt, pepper, mustard, sugar, oil and the raw egg beaten to a froth, stir in the vinegar and pour over twelve medium sized tomatoes, which have been cut in small pieces. Mrs. C. B. Dyson. Salad. Chop young onions and celery together fine, season well; for dressing, take yolks of two eggs, one lemon and good olive oil

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