Salad Mixture
From The Common sense recipe book, 1898
Presented as published in 1898. 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 The Common sense recipe book (1898) by Sarah Allen, page 47. The excerpt below is the record exactly as published.
SALAD MIXTURE. One boiled potato; one saltspoon of salt; two of white pow- dered sugar; one mustardspoonful of mustard; one tablespoon- jul of oil; one teaspoonful of Halford’s sauce, and some vinegar. Boil a nice mealy potato, and mash it very smooth. Add all the other ingredients, and when the whole is well mixed, add some vinegar by degrees till it is the consistency of thick cream. DALAD “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 flo
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