Vegetable Salad

Ingredients

• Take nice fresh lettuce
• Boil a pint of vinegar
• Take the yolk of one egg
• the yolks of two raw eggs
• one-half teaspoonful of mustard
• a tablespoonful or more of olive oil
• the juice of one juicy lemon

Method

1. 1

   Take nice fresh lettuce, separate the leaves; after washing thoroughly lay in cold water to crisp; when ready to use wipe dry and spread out on a flat dish.

2. 2

   Take some raw tomatoes, peel and slice thinly and lay over the lettuce; then a layer of cucumbers and over this another layer of tomatoes.

3. 3

   For dressing, take the yolk of one egg and cook, stirring all the time to make a smooth paste; let cool; then take the yolks of two raw eggs and stir with the cooked one; add one-half teaspoonful of mustard, salt and sugar to taste.

4. 4

   Stir in a tablespoonful or more of olive oil and into this stir the juice of one juicy lemon.

5. 5

   Just before serving pour the dressing over the salad and slice a lemon over the whole and serve.

6. 6

   No vinegar.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 333. The excerpt below is the record exactly as published.

VEGETABLE SALAD. Take nice fresh lettuce, separate the leaves; after washing thoroughly lay in cold water to crisp; when ready to use wipe dry and spread out on a flat dish. Take some raw tomatoes, peel and slice thinly and lay over the lettuce; then a layer of cucumbers and over this another layer of tomatoes. Onion may be added if desired. Dressing. — Take the yolk of one &gg and cook, stirring all the time to make a smooth paste; let cool; then take the yolks of two raw eggs and stir with the cooked one; add one-half teaspoonful of mustard, salt and sugar to taste. Stir in a tablespoonful or more of olive oil and into th4s stir the juice of one juicy lemon. Just before serving pour the dress- ing over the salad and slice a lemon over the whole and serve. No vinegar. If pepper is added, use the red. Floretta Allen. 6ALADS WITHOUT MEATS^ 483 EGG SALAD Boil six eggs until the yolks are mealy. Boil also one dozen medium- sLzed potatoes, with the jackets on. Peel eggs and potatoes and cut in dice. Add two sliced onions. Put first a layer of one, then of the other, until al) is used. Pour over it some cream salad dressing. Sallie S. Owens. TOMATO AND LETTUCE SALAD. Make a salad of lettuce and slice three tomatoes and lay them on top. Cover the whole with mayonnaise dressing. C. O. P. WHITE CABBAGE SALAD. Select a hard white head; take the yolks of two eggs, well beaten, three-quarters of a cupful of good cider vinegar, two teaspoonfuls of white sugar, a little mustard mixed in boiling water, salt, a pinch of red pepper and four tablespoonfuls of sweet cream. Mix together all but eggs and let it scald very hot. Then stir in the beaten eggs rapidly; pour quickly over the cabbage and mix well. Mrs. F. J. Baker. RED CAGGAGE SALAD— No. 3. Cut a cabbage fine and put into a dish in layers, with salt and pepper between. For dressing, two teaspoonfuls of butter, two teaspoonfuls of flour, one cupful of vinegar, two teaspoonfuls of sugar, two teaspoonfuls of mustard, one egg; must be stirred all together and let come to a boil. Pour over hot and mix well with the cabbage; cover and it is ready. H. F. HOT CABBAGE SALAD— No. 3. Pull the cabbage apart, scald it and leave it in the hot water for fif- teen minutes, then drain it thoroughly dry. Chop in small pieces and moisten with the following dressing: Two eggs, two tablespoonfuls of sugar, one salt-spoonful of mustard, butter the size of a large nut, one teacupful of vinegar. Mix and let almost boil, when it will thicken. Add pepper and salt. Mix cabbage and dressing while the latter is hot. Mrs. T. J. Cassell. COLD-SLAW. Pick a white, hard head of cabbage, cut it in halves and lay it in cold water, then shave it very fine. Boil a pint of vi'nega

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