After having washed and scraped asparagus, boil soft in salt water,
drain off water, add pepper, salt and strong cider vinegar, and then cool.
Before serving, arrange asparagus so that heads will all lie in center of
dish ; mix the vinegar in which it was put, after removing from the fire,
with good olive oil or melted butter✪ Asparagus Salad, and pour over the asparagus.
BAVARIAN SALAD.
Two small onions, two heads of lettuce, pulled to pieces ; one boiled
beet, cold and sliced, three tablespoonfuls salad oil, two of vinegar,
yolk of one raw egg, one saltspoonful of salt and same of made mus-
tard✪ Bavarian Salad. Chop the onions very fine, and beat in the whipped egg, the
salt, mustard, the oil and the vinegar. Put the lettuce into a dish ;
cover with the beet-root and pour on the dressing.
BEAN SALAD.
String young beans, break into half-inch pieces (or leave whole), wash
and cook soft in salt water ; drain well, add finely-chopped onion, pep-
per, salt and vinegar ; when cool add olive oil or melted butter. The
onions may be omitted.
COLD SLAW.
Slice on a cutter as fine as possible and dress simply with salt, vine-
gar, and plenty of olive oil, mixing thoroughly. This should be dressed
at the table when ready to serve. The olive oil may be left out and
sugar used in its place.
CREAM SLAW.
One large cabbage cut very fine, pint vinegar, pint sweet cream, half
cup sugar, teaspoonful flour, two eggs and a piece of butter the size of
a walnut ; put vinegar, sugar and butter in a saucepan and let boil ;
stir eggs, cream and flour, previously well mixed, into the vinegar, boil
thoroughly and throw over the cabbage, previously sprinkled with one
tablespoonful of salt, one of black pepper✪ Bean Salad and one of mustard.
CABBAGE SALAD.
One small head of cabbage, chopped fine or cut into shreds, one cup
of boiling milk, three-fourths of a cup of vinegar, one tablespoonful of
butter, one tablespoonful of white sugar, two eggs well beaten, one tea-
spoonful essence of celery, pepper and salt✪ Cabbage Salad. Heat milk and vinegar in
separate vessels. To the boiling vinegar add butter, sugar and season-
(304: SALADS.
ing, lastly the chopped cabbage. Heat to scalding, but do not let it
boil. Stir the beaten eggs into the hot milk. Cook one minute
together after they begin to boil. Turn the hot cabbage into a bowl ;
pourthe mixture over it ; toss up and about until all the ingredients are
well mixed. Cover and set in a very cold place for several hours.
HOT SLAW.
One small, firm head of cabbage shred fine, one cup of vinegar, one
tablespoonful of butter, one tablespoonful of sugar, two tablespoonfuls
of sour cream, one-half teaspoonful of made mustard, one saltspoonful
of pepper and the same of salt✪ Hot Slaw. Put the vinegar and all the other
iugredients for the dressing, except the cream, in a saucepan and heat
to a boil ; pour scalding hot over the cabbage ; return to the saucepan
and stir and toss until all is smoking again ; take from the fire, stir in
the cream, turn into a covered dish and set in hot water ten minutes
before you send to the table.
CELERY SALAD. ✪ Celery Salad
Page 499 · 8 recipe records on this page
Presented as published in 1886. 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
After having washed and scraped asparagus, boil soft in salt water, drain off water, add pepper, salt and strong cider vinegar, and then cool. Before serving, arrange asparagus so that heads will all lie in center of dish ; mix the vinegar in which it was put, after removing from the fire, with good olive oil or melted butter, and pour over the asparagus.
BAVARIAN SALAD.
Two small onions, two heads of lettuce, pulled to pieces ; one boiled beet, cold and sliced, three tablespoonfuls salad oil, two of vinegar, yolk of one raw egg, one saltspoonful of salt and same of made mustard. Chop the onions very fine, and beat in the whipped egg, the salt, mustard, the oil and the vinegar. Put the lettuce into a dish ; cover with the beet-root and pour on the dressing.
BEAN SALAD.
String young beans, break into half-inch pieces (or leave whole), wash and cook soft in salt water ; drain well, add finely-chopped onion, pepper, salt and vinegar ; when cool add olive oil or melted butter. The onions may be omitted.
COLD SLAW.
Slice on a cutter as fine as possible and dress simply with salt, vinegar, and plenty of olive oil, mixing thoroughly. This should be dressed at the table when ready to serve. The olive oil may be left out and sugar used in its place.
CREAM SLAW.
One large cabbage cut very fine, pint vinegar, pint sweet cream, half cup sugar, teaspoonful flour, two eggs and a piece of butter the size of a walnut ; put vinegar, sugar and butter in a saucepan and let boil ; stir eggs, cream and flour, previously well mixed, into the vinegar, boil thoroughly and throw over the cabbage, previously sprinkled with one tablespoonful of salt, one of black pepper and one of mustard.
CABBAGE SALAD.
One small head of cabbage, chopped fine or cut into shreds, one cup of boiling milk, three-fourths of a cup of vinegar, one tablespoonful of butter, one tablespoonful of white sugar, two eggs well beaten, one teaspoonful essence of celery, pepper and salt. Heat milk and vinegar in separate vessels. To the boiling vinegar add butter, sugar and season-
(304: SALADS.
ing, lastly the chopped cabbage. Heat to scalding, but do not let it boil. Stir the beaten eggs into the hot milk. Cook one minute together after they begin to boil. Turn the hot cabbage into a bowl ; pourthe mixture over it ; toss up and about until all the ingredients are well mixed. Cover and set in a very cold place for several hours.
HOT SLAW.
One small, firm head of cabbage shred fine, one cup of vinegar, one tablespoonful of butter, one tablespoonful of sugar, two tablespoonfuls of sour cream, one-half teaspoonful of made mustard, one saltspoonful of pepper and the same of salt. Put the vinegar and all the other ingredients for the dressing, except the cream, in a saucepan and heat to a boil ; pour scalding hot over the cabbage ; return to the saucepan and stir and toss until all is smoking again ; take from the fire, stir in the cream, turn into a covered dish and set in hot water ten minutes before you send to the table.
CELERY SALAD.
Records on this page
Asparagus SaladBavarian SaladBean SaladCold SlawCream SlawCabbage SaladHot SlawCelery Salad