Spaghetti, — This is a variety of macaroni about one
eighth of an inch in diameter. It is usually served un-
broken. Take a handful of the long sticks, plunge the
ends into rapidly boiling salted water. As they soften,
bend and coil the spaghetti in the water, without breaking
it, until it is all softened. Boil until tender. Drain, pour
cold water through it, and serve without cutting, if you are
skilled in the art of winding it around 3'our fork, as the
Italians do. Serve the same as macaroni, with cream or
tomato sauce, cheese, and crumbs.
Salads.
Green vegetables which are eaten raw and dressed
with oil, acids, salt, and pepper, are classed as salads.
Potatoes, string beans, beets, asparagus, cauliflower, and
many other vegetables which have been cooked, are eaten
cold with a salad dressing. Lobster, oysters, salmon, and
other kinds of cooked fish, eggs, chicken, and delicate
meats are combined with lettuce, cresses, or celery, and
3 TO The Boston Cook Book.
salad dressing, and furnish many appetizing and refreshing
varieties of this useful form of food.
There is a strong prejudice with many against the use
of oil. It is not strange when we remember the rancid
oil sometimes offered us. Pure olive oil is seldom to be
obtained, if we are to believe all that the opposers of adul-
teration assert. No doubt much that is sold as olive oil
is made from cotton seed ; but if it were sold under its
right name and at a reasonable price there would be no
objection to its use. When properly purified, and sweet,
it may be as w^holesome as olive oil. They are both veg-
etable oils, which are always considered more nutritious
than animal oils. Oil is one of the best forms of fat we
can use, and aids in digestion. Oil, when taken onl}^ in
lobster salad or at late suppers, as is often the case, is
held accountable for the horrors and torment following
such a use ; but if used seasonablj^ and moderately, there
will be no ill effects.
3 tablespoonf uls oil.
Mix in the order given, adding oil slowly.
This dressing is suitable for vegetable and egg salads,
and is also used to marinate, or pickle, a meat or fish salad.
The onion may be omitted, and lemon juice may be used
instead of vinegar. A teaspoonful of made mustard
added to a French dressing is liked by many.
French Dressing.
1 saltspoonful salt.
% saltspoonful pepper.
teaspoonful onion juice.
1 tablespoonful vinegar✪ French Dressing.
Boiled Dressing.
Yolks of 3 eggs beaten.
1 teaspoonful mustard.
2 teaspoonfuls salt.
2 tablespoonfuls melted butter
3^ saltspoonful cayenne.
2 tablespoonfuls sugar.
or oil.
1 cup cream or milk.
cup hot vinegar.
Whites of 3 eggs, beaten stiff✪ Boiled Dressing.
Cook in the double boiler until it thickens like soft cus-
tard. Stir well. This will keep in a cool place two weeks,
The Boston Cook Book,
311
and is excellent for lettuce, celery, asparagus, string beans,
and cauliflower. ✪ Boiled Dressing for Cold Slaw
Page 184 · 4 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Spaghetti, — This is a variety of macaroni about one eighth of an inch in diameter. It is usually served unbroken. Take a handful of the long sticks, plunge the ends into rapidly boiling salted water. As they soften, bend and coil the spaghetti in the water, without breaking it, until it is all softened. Boil until tender. Drain, pour cold water through it, and serve without cutting, if you are skilled in the art of winding it around your fork, as the Italians do. Serve the same as macaroni, with cream or tomato sauce, cheese, and crumbs.
Salads.
Green vegetables which are eaten raw and dressed with oil, acids, salt, and pepper, are classed as salads. Potatoes, string beans, beets, asparagus, cauliflower, and many other vegetables which have been cooked, are eaten cold with a salad dressing. Lobster, oysters, salmon, and other kinds of cooked fish, eggs, chicken, and delicate meats are combined with lettuce, cresses, or celery, and
3 TO The Boston Cook Book.
salad dressing, and furnish many appetizing and refreshing varieties of this useful form of food.
There is a strong prejudice with many against the use of oil. It is not strange when we remember the rancid oil sometimes offered us. Pure olive oil is seldom to be obtained, if we are to believe all that the opposers of adulteration assert. No doubt much that is sold as olive oil is made from cotton seed ; but if it were sold under its right name and at a reasonable price there would be no objection to its use. When properly purified, and sweet, it may be as wholesome as olive oil. They are both vegetable oils, which are always considered more nutritious than animal oils. Oil is one of the best forms of fat we can use, and aids in digestion. Oil, when taken only in lobster salad or at late suppers, as is often the case, is held accountable for the horrors and torment following such a use ; but if used seasonably and moderately, there will be no ill effects.
3 tablespoonf uls oil.
Mix in the order given, adding oil slowly.
This dressing is suitable for vegetable and egg salads, and is also used to marinate, or pickle, a meat or fish salad. The onion may be omitted, and lemon juice may be used instead of vinegar. A teaspoonful of made mustard added to a French dressing is liked by many.
French Dressing.
1 saltspoonful salt.
½ saltspoonful pepper.
½ teaspoonful onion juice. 1 tablespoonful vinegar.
Boiled Dressing.
Yolks of 3 eggs beaten.
1 teaspoonful mustard.
2 teaspoonfuls salt.
2 tablespoonfuls melted butter
3^ saltspoonful cayenne. 2 tablespoonfuls sugar.
or oil. 1 cup cream or milk.
cup hot vinegar. Whites of 3 eggs, beaten stiff.
Cook in the double boiler until it thickens like soft custard. Stir well. This will keep in a cool place two weeks,
The Boston Cook Book,
and is excellent for lettuce, celery, asparagus, string beans, and cauliflower.
Records on this page
French DressingBoiled DressingMayonnaise DressingBoiled Dressing for Cold Slaw