Take cold vegetables left from dinner, such as potatoes,
peas, string beans, shell beans, beets, etc., and chill them
on the ice ; cover with mayonaise✪ Vegetable Salad, and serve. You may
use for this any salad dressing.
POTATO SALAD.
M. A. T.
Sliced cold boiled potatoes ; almonds blanched and
quartered ; hickory-nuts, also, if liked (both of these may
be omitted). A very small quantity of chopped onions ;
pour over this any good salad dressing, not too much,
and garnish with chopped parsley; cold boiled beets,
sliced lemon, and anchovies, may be added to the salad✪ Potato Salad,
if liked.
POTATO SALAD.
Mix a nice salad dressing of one teaspoonful of salt ; a
little pepper ; two tablespoons of fine cut crisped parsley ;
grate onion, about two teaspoonsful, with four tablespoons
of salad oil or butter. To this add eight tablespoons of
126
THE HOME COOK BOOK.
vinegar; slice two quarts of cold boiled potatoes — have
these slices not very thin ; pour over the dressing, and let
them stand half an hour before serving.
ASPARAGUS SALAD.
Boil the asparagus in a water until tender; cut off the
hard ends, and set the rest away. When cool, cut in inch
long pieces, and put it in your salad dish. Pour over a
mayonaise dressing, and garnish with a few capers✪ Asparagus Salad.
CUCUMBER SALAD.
Mrs. King.
Take a dozen ripe " white spine " cucumbers ; wash,
pare and cut into strips, taking out the seeds ; cut into
pieces, like small dice ; to each dozen cucumbers, take
twelve large white onions chopped ; six large green pep-
pers, also chopped ; one-quarter pound each of black and
white mustard seed, and a gill of celery seed ; mix all well
together ; add a teacup of salt, and hang up in a cotton
bag to drain for twenty-four hours. Then add enough
clear cold vinegar to cover it✪ Cucumber Salad; put into stone jars and
fasten nearly air tight. In six weeks it will be fit for use.
Excellent.
TOMATO SALAD.
Miss Spruance.
Twelve tomatoes, peeled and sliced ; four eggs, boiled
hard ; one egg (raw) well beaten ; one teaspoon salt ;
one-half teaspoon cayenne pepper ; one teaspoon sugar ;
one teacup of vinegar✪ Tomato Salad ; set on ice to become perfectly cold.
VALUABLE EECIPES.
327
DKESSING FOR SALAD.
Mrs. Hoge.
Two raw eggs, one tablespoon of butter, eight table-
spoons of vinegar; one-half teaspoon of mustard✪ Dressing for Salad; put in
a bowl over boiling water and stir until it becomes like
cream ; pepper and salt to your taste.
SALAD DRESSING.
Mrs. A. A. Carpenter.
The yolks of four eggs, two-thirds of a cup of oil, red
pepper, salt and mustard to taste ; the juice of two lemons,
and last of all, one cup of thick cream. If the dressing
is for chicken salad, use the oil or fat from the chicken
instead of sweet oil. Be sure and put the cream in last,
just before sending to table.
SALAD DRESSING.
M. A. T.
Page 53 · 9 recipe records on this page
Presented as published in 1896. 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
Take cold vegetables left from dinner, such as potatoes, peas, string beans, shell beans, beets, etc., and chill them on the ice ; cover with mayonaise, and serve. You may use for this any salad dressing.
POTATO SALAD.
Sliced cold boiled potatoes ; almonds blanched and quartered ; hickory-nuts, also, if liked (both of these may be omitted). A very small quantity of chopped onions ; pour over this any good salad dressing, not too much, and garnish with chopped parsley; cold boiled beets, sliced lemon, and anchovies, may be added to the salad, if liked.
POTATO SALAD.
Mix a nice salad dressing of one teaspoonful of salt ; a little pepper ; two tablespoons of fine cut crisped parsley ; grate onion, about two teaspoonsful, with four tablespoons of salad oil or butter. To this add eight tablespoons of
vinegar; slice two quarts of cold boiled potatoes — have these slices not very thin ; pour over the dressing, and let them stand half an hour before serving.
ASPARAGUS SALAD.
Boil the asparagus in a water until tender; cut off the hard ends, and set the rest away. When cool, cut in inch long pieces, and put it in your salad dish. Pour over a mayonaise dressing, and garnish with a few capers.
CUCUMBER SALAD.
Mrs. King.
Take a dozen ripe " white spine " cucumbers ; wash, pare and cut into strips, taking out the seeds ; cut into pieces, like small dice ; to each dozen cucumbers, take twelve large white onions chopped ; six large green peppers, also chopped ; one-quarter pound each of black and white mustard seed, and a gill of celery seed ; mix all well together ; add a teacup of salt, and hang up in a cotton bag to drain for twenty-four hours. Then add enough clear cold vinegar to cover it; put into stone jars and fasten nearly air tight. In six weeks it will be fit for use. Excellent.
TOMATO SALAD.
Miss Spruance.
Twelve tomatoes, peeled and sliced ; four eggs, boiled hard ; one egg (raw) well beaten ; one teaspoon salt ; one-half teaspoon cayenne pepper ; one teaspoon sugar ; one teacup of vinegar ; set on ice to become perfectly cold.
DKESSING FOR SALAD.
Mrs. Hoge.
Two raw eggs, one tablespoon of butter, eight tablespoons of vinegar; one-half teaspoon of mustard; put in a bowl over boiling water and stir until it becomes like cream ; pepper and salt to your taste.
SALAD DRESSING.
Mrs. A. A. Carpenter. The yolks of four eggs, two-thirds of a cup of oil, red pepper, salt and mustard to taste ; the juice of two lemons, and last of all, one cup of thick cream. If the dressing is for chicken salad, use the oil or fat from the chicken instead of sweet oil. Be sure and put the cream in last, just before sending to table.
SALAD DRESSING.
Records on this page
Veal SaladSalad DressingSalad DressingVegetable SaladPotato SaladAsparagus SaladCucumber SaladTomato SaladDressing for Salad