Wonder Salad

Ingredients

• one and a half pints of cabbage
• one cup peanuts finely chopped
• one-half pint vinegar
• one-third cup sugar
• yolks of four eggs
• half cup of butter
• one teaspoon salt
• same of mustard
• speck of cayenne
• one cup cream

Method

1. 1

   Chop cabbage and apples, mix with peanuts.

2. 2

   For dressing, cook vinegar, sugar, egg yolks, butter, salt, mustard, and cayenne until thick, cool, and add cream.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 52. The excerpt below is the record exactly as published.

WONDER SALAD. Mrs. A. B. Williams, 838% South Flower street.— Take one and a half pints of cabbage and apples and one cup peanuts finely chopped together. Dressing: One-half pint vinegar, one-third cup sigar, yolk^s of four eggs, half cup of butter, one teaspoon salt, same of mustard, speck of cayenne; cook until thick; cool and add one cup cream. NO. 68. APPLE AND CELERY SALAD. E. E. M. 1354 Carroll avenue.— After parting cut into small dice 2 cooking apples (bellefleur are best;) also an equal amount of celery; stir into this two tablespoons of Durhee's salad dress- ing, or mayonaise. Just before serving add about ten English walnuts chopped fine. Serve on crisp lettuce leaves. NO. 69. APPLE AND ISWEET PICKLE SAL- AD. Mrs. M. M. Thompson, 1730 Los Angeles street.— Four medium-sized rather tart apples cut in small pieces, half pint sweet pickles (cucumbers,) cut small; mix with the follow- ing dressing: Two eggs well beaten, add two good-sized tablespoons sugar, juice of one and one-half lemons, butter size of walnut, a pinch of salt and a little pepper; cook in a double boiler till thick; let cool before mixing with apples and pickles. Serve on lettuce leaves. NO. 70. BANANA SALAD. Regina H. Ques- nel, 1436 Valencia street.-^M'ake nests of lettuce on individual salad plates and put in the fol- lowing: One banana cut in halves the long way; equal parts of apple and celery cut in dice, English walnuts shaved fine, and a few seeded raisins; serve with the following dress- ing: Mix three teaspoons mustard, one and half teaspoons salt, scant half cup sugar and tablespoon cornstarch. Beat yolks of three eggs well, then stir all together. Drop three tablespoons olive oil in, little at a time, then two-thirds cup of vinegar slowly, then two- thirds cup sweet milk, little at a time. Boil until thick like custard, stirring constantly. When cold add whites well beaten. This makes a pint of dressing and will keep for days. NO. 71. CABBAGE SALAD. Mrs. C. G. Mil- ler, 324 Ensign avenue.— Slice or chop cabbage very fine, for which make dressing of four well beaten egg yolks, one tablespoon butter or olive oil, half cup sugar, one tablespoon mus- tard, pinch of vinegar, stirred in slowly. Plac* over slow fire and stir until boiling point is reached; remove from fire and when cold add same amount of cream and pour over salad. This dressing may be used for any salad. NO. 72. CALIFORNIA SALAD. Mrs. Good- enough, 235 East Fourth street.— Take four or- anges, peel, divide and cut so as to make a good bite. Lay on lettuce leaf. Pour mayon- naise dressing over. Chop walnut meats and scatter over the top. NO. 73. CELERY SALAD. Mrs. F. E. Foy- er, Long Beach, Cal. — One boiled egg, one raw egg, one teaspoon sugar, one saltspoon each of salt and pepper, one teaspoon mustard (mixed.) Rub boiled egg fine and add beaten raw egg and the other ingredients; add sweet oil in small quantities and beat as long as the mixture continues to thicken; add vinegar till thin as desired. Pour over celery cut into bits half-inch long. Eat at once before vine- gar injures the crispness of the vegetable. NO. 74. CHERRY SALAD. Miss Terry, 344 South Grand avenue.- -Take large red Califor- nia cherries, remove the pits, fill the cavities with filbert meats. Make dressing of yolk of one egg, scant teaspoon salt, half teaspoon mustard, one level teaspoon sugar, two table- spoons lemon juice, two tablespoons vinegar, one teacup olive oil. Thoroughly chill bowl, spoon and oil before using. Mix dry ingredients in the bowl; add yolk of egg thoroughly beat- en; mix well, then ^add the oil, a drop at a time. Stir constantly, as the mixture thick- ens thin with the lemon juice and vinegar used alternately. Then add more oil till all is used. Arrange the cherries on bed of crisp lettuce leaves, pour over them the dressing; garnish with English walnut halves and finely minced parsley. NO. 75. CHICKEN SALAD. Mrs. Eugene Whitington, 1155 Santee street.— The breast of one chicken cut up in small blocks; one tea- cup almonds blanched and cut; three teacups white celery cut in blocks; one teacup Malaga grapes cut up and seeds removed. Mix ingre- dients well. Dressing: Yolks of four eggs

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