Boiled Dressing for Cold Slaio, — Boil half a cup of vinegar with two teaspoonfuls of sugar^ half a teaspoon- ful each of salt and mustard^ and half a saltspoonful of pepper. Rub a quarter of a cup of butter to a cream, with one teaspoonful of flom\ and pour the boiling vinegar on it. Cook five minutes, then pour it over one well-heaten egg. The yolk only may be used, and the white saved for clearing coffee. Mix this dressing, while hot, with one pint of red cabbage✪ Boiled Dressing for Cold Slaw^ shaved or chopped, or w^th a mixed vegetable salad. Cold slaw is delicious served wdth fried oysters or fish. Mix the first four ingredients in a small bowl. Add the eggs. Stir well with a small wooden spoon. Add the oil, a few drops at a time, stirring until it thickens. If hy chance you. add too much oil, do not attempt to stir it all in at once, but take it up gradually. When the dress- ing is thick, thin it with a little lemon, then add oil and lemon alternately, and lastl^^ the vinegar. When ready to serve, add half a cup of lohipped cream ^ if you like. The cream makes it whiter and thinner. The oil should thicken the egg almost immediately, and the mixture should be thick enough to be taken up in a ball on the spoon, before adding the vinegar. Should the egg not thicken quickly, and have a curdled appearance, half a teaspoorful of the unbeaten white of egg or a few drops of vinegar will often restore the smooth consistenc3\ Be careful not to use too much, as it will make the dressing thin. The dressing liquefies as soon as mixed with vege- tables or meat ; therefore it should be made stiff enough to keep in shape until used. Many prefer to use a Dover Mayonnaise Dressing. 1 teaspoonful mustard. 1 teaspoonful powdered sugar. % teaspoonful salt, saltspoonful cayenne. Yolks of 2 raw eggs. 1 pint olive oil. 2 tablespoonfuls vinegar. 2 tablespoonfuls lemon juice. 312 The Boston Cook Book. egg-beater, and others succeed best with a fork. The mixture soon becomes too hard to use an egg-beater to advantage. Lobster coral, dried and pounded to a powder, will give a Mayonnaise a bright red color. Spinach green, green peas mashed, or chopped parsley will color it green. Never mix the Mayonnaise dressing with the meat or fish until ready to serve, and then only part of it, and spread the remainder over the top. Mayonnaise Tartare is simply the addition of chopped olives^ pickles^ parsley^ capers^ and onions to the May- onnaise. Lettuce Salad. — Pick over and wash each leaf with- out breaking. Shake off the water and drain in a net. Keep the lettuce in a cool place until ready to serve. Just before serving, dry between two towels. Arrange the leaves in a salad bowl, the larger leaves around the edge and the light ones in the centre. Serve with boiled dress- ing^ or French dressing^ or sugar ^ salt, and vinegar to taste. Lettuce should be served cool, fresh, and crisp. Never cut it, as that causes the leaves to wilt quickly. Tear them apart. Radishes or olives may be served with lettuce ; and when a brilliant effect is desired, garnish with a few nas- turtium blossoms. When lettuce is used with other mate- rials, never mix them until ready to serve.

AI-modernized reading of the original text

Boiled Dressing for Cold Slaw, — Boil half a cup of vinegar with two teaspoonfuls of sugar, half a teaspoonful each of salt and mustard, and half a saltspoonful of pepper. Rub a quarter of a cup of butter to a cream, with one teaspoonful of flour, and pour the boiling vinegar on it. Cook five minutes, then pour it over one well-heaten egg. The yolk only may be used, and the white saved for clearing coffee. Mix this dressing, while hot, with one pint of red cabbage, shaved or chopped, or with a mixed vegetable salad. Cold slaw is delicious served with fried oysters or fish. Mix the first four ingredients in a small bowl. Add the eggs. Stir well with a small wooden spoon. Add the oil, a few drops at a time, stirring until it thickens. If by chance you add too much oil, do not attempt to stir it all in at once, but take it up gradually. When the dressing is thick, thin it with a little lemon, then add oil and lemon alternately, and lastly the vinegar. When ready to serve, add half a cup of whipped cream if you like. The cream makes it whiter and thinner. The oil should thicken the egg almost immediately, and the mixture should be thick enough to be taken up in a ball on the spoon, before adding the vinegar. Should the egg not thicken quickly, and have a curdled appearance, half a teaspoorful of the unbeaten white of egg or a few drops of vinegar will often restore the smooth consistency. Be careful not to use too much, as it will make the dressing thin. The dressing liquefies as soon as mixed with vegetables or meat ; therefore it should be made stiff enough to keep in shape until used. Many prefer to use a Dover Mayonnaise Dressing. 1 teaspoonful mustard. 1 teaspoonful powdered sugar. % teaspoonful salt, saltspoonful cayenne. Yolks of 2 raw eggs. 1 pint olive oil. 2 tablespoonfuls vinegar. 2 tablespoonfuls lemon juice. The Boston Cook Book. egg-beater, and others succeed best with a fork. The mixture soon becomes too hard to use an egg-beater to advantage. Lobster coral, dried and pounded to a powder, will give a Mayonnaise a bright red color. Spinach green, green peas mashed, or chopped parsley will color it green. Never mix the Mayonnaise dressing with the meat or fish until ready to serve, and then only part of it, and spread the remainder over the top. Mayonnaise Tartare is simply the addition of chopped olives, pickles, parsley, capers, and onions to the Mayonnaise. Lettuce Salad. — Pick over and wash each leaf without breaking. Shake off the water and drain in a net. Keep the lettuce in a cool place until ready to serve. Just before serving, dry between two towels. Arrange the leaves in a salad bowl, the larger leaves around the edge and the light ones in the centre. Serve with boiled dressing, or French dressing, or sugar, salt, and vinegar to taste. Lettuce should be served cool, fresh, and crisp. Never cut it, as that causes the leaves to wilt quickly. Tear them apart. Radishes or olives may be served with lettuce ; and when a brilliant effect is desired, garnish with a few nasturtium blossoms. When lettuce is used with other materials, never mix them until ready to serve.

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Mayonnaise DressingBoiled Dressing for Cold Slaw

Mrs. Lincoln's Boston cook book