Original White House Cookbook

DRESSING EOR COLD SLAW. (Cabbage Salad.) Beat up two eggs with two tablespoonfuls of sugar, add a piece of butter the size of half an egg, a teaspoonful of mustard, a little pepper, and lastly a teacup of vinegar. Put all these ingredients into a dish over the fire and cook like a soft custard. Some think it improved by adding half a cupful of thick sweet cream to this dressing; in that case use less. vinegar. Either way is very fine. SALAD CREAM DRESSING. No. 1. One cup fresh cream, one spoonful fine flour, the whites of two eggs beaten stiff, three spoonfuls of vinegar, two spoonfuls of salad oil or soft butter, two spoonfuls of powdered sugar, one teaspoonful salt, one-half teaspoonful pepper, one teaspoonful of made mustard. Heat cream almost to boiling; stir in the flour, previously wet with cold milk; boil two minutes, stirring all the time ; add sugar and take from fire. When half cold, beat in whipped whites of egg ; set aside to cool. When quite cold, whip in the oil or butter, pepper, mustard and salt ; if the salad is ready, add vinegar and pour at once over it. CREAM DRESSING. No. 2. Two tablespoonfuls of whipped sweet cream, two of sugar and four of vinegar; beat well and pour over the cabbage, previously cut very fine and seasoned with salt. FRENCH SALAD DRESSING. Mix one saltspoon of pepper with one of salt ; add three tablespoonfuls of olive oil and one even tablespoonful of onion scraped fine ; then one tablespoonful of vinegar ; when well mixed, pour the mixture over your salad and stir all till well mingled. The merit of a salad is that it should be cool, fresh and crisp. For vegetables use only the delicate white stalks of celery, the small heart- SAUCES AND DRESSINGS— SALADS. leaves of lettuce, or tenderest stalks and leaves of the white cabbage. Keep the vegetable portions crisp and fresh until the time for serving, when add the meat. For chicken and fish salads use the “Mayonnaise dressing.” For simple vegetable salads the French dressing is most appropriate, using onion rather than garlic. • MIXED SUMMER SALAD. Three heads of lettuce, two teaspoonfuls of green mustard leaves, a handful of water cresses, five tender radishes, one cucumber, three hardboiled eggs, two teaspoonfuls of white sugar, one teaspoonful of salt, one teaspoonful of pepper, one teaspoonful of made mustard, one teacupful of vinegar, half a teacupful of oil. Mix all well together, and serve with a lump of ice in the middle. “Common Sense in the Household! CHICKEN SALAD. Boil the fowls tender and remove all the fat, gristle and skin; mince the meat in small pieces, but do not hash it. To one chicken put twice and a half its weight in celery, cut in pieces of about one-quarter of an inch; mix thorougly and set it in a cool place — the ice chest. In the meantime prepare a “ Mayonnaise dressing,” and when ready for the table pour this dressing over the chicken and celery, tossing and mixing it thoroughly. Set it in a cool place until ready to serve. Garnish with celery tips, or cold hard-boiled eggs, lettuce leaves, from the heart,, cold boiled beets or capers, olives. Crisp cabbage is a good substitute for celery; when celery is not to be had use celery vinegar in the dressing. Turkey makes a fine salad. LOBSTER SALAD. No. 1.