Bacon Salad Dressing*.
Two table- spoonfuls of bacon or pork fat, one of flour.
one of lemon juice, half a teaspoonful of salt, one tea-
spoonful of sugar, one of mustard, two eggs, half a cupful of
Water, half a cupful of vinegar✪ Bacon Salad Dressing. Have the fat hot. Add
the flour, and stir until smooth, but not brown. Add the
water, and boil up once. Place the sauce-pan in another of
boiling water. Have the eggs and seasoning beaten
together. Add the vinegar to the boiling mixture, and stir in
the beaten egg. Cook four minutes, stirring all the while.
Cool and use. If corked tightly, this will keep two weeks
in a cold place.
French Salad Dressing.
Three table-spoonfuls of oil, one of vinegar, one salt-
spoonful of salt, one-half a salt-spoonful of pepper✪ French Salad Dressing. Put the
salt and pepper in a cup, and add one table -spoonful of the
oil. When thoroughly mixed, add the remainder of the oil
and the vinegar. This is dressing enough for a salad for six
persons. If you like the flavor of onion, grate a little juice
SALADS. 211
into the dressing. The juice is obtained by first peel-
ing the onion, and then grating with a coarse grater, using a
good deal of pressure. Two strokes will give about two drops
Qf juice — enough for this rule.
Chicken Salad.
Have cold roasted or boiled chicken free of skin, fat
and bones. Place on a board, and cut in long, thin strips,
and cut these into dice. Place in an earthen bowl (there
should be two quarts), and season with four table-spoonfuls
of vinegar, two of oil, one teaspoonful of salt and one-half
of a teaspoonful of pepper. Set away in a cold place for
two or three hours. Scrape and wash enough of the tender
white celery to make one quart✪ Chicken Salad. Cut this, with a sharp
knife, in pieces about half an inch thick. Put these in the
ice chest until serving time. Make the mayonnaise dres-
sing. Mix the chicken and celery together, and add half of
the dressing. Arrange in a salad bowl or on a flat dish,
and pour the remainder of the dressing over it. Garnish
with white celery leaves. Or, have a jelly border, and
arrange the salad in this. Half celery and half lettuce is
often used for chicken salad. Many people, when preparing
for a large company, use turkey instead of chicken, there
being so much more meat in the same number of pounds of
the raw material ; but the salad is not nearly so nice as with
chicken. If, when the chicken or fowl is cooked, it is
allowed to cool in the water in which it is boiled, it will be
juicier and tenderer than if taken from the water as soon as
done.
Lobster Salad-
Cut up and season the lobster the same as chicken. Break
the leaves from a head of lettuce, one by one, and wash them
singly in a large pan of cold water. Put them in a pan of
212 MISS PAKLOA'S NEW COOK BOOK. ✪ Lobster Salad
Page 101 · 4 recipe records on this page
Presented as published in 1880. 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
Bacon Salad Dressing. Two table- spoonfuls of bacon or pork fat, one of flour. one of lemon juice, half a teaspoonful of salt, one teaspoonful of sugar, one of mustard, two eggs, half a cupful of Water, half a cupful of vinegar. Have the fat hot. Add the flour, and stir until smooth, but not brown. Add the water, and boil up once. Place the sauce-pan in another of boiling water. Have the eggs and seasoning beaten together. Add the vinegar to the boiling mixture, and stir in the beaten egg. Cook four minutes, stirring all the while. Cool and use. If corked tightly, this will keep two weeks in a cold place.
French Salad Dressing. Three table-spoonfuls of oil, one of vinegar, one saltspoonful of salt, one-half a salt-spoonful of pepper. Put the salt and pepper in a cup, and add one table -spoonful of the oil. When thoroughly mixed, add the remainder of the oil and the vinegar. This is dressing enough for a salad for six persons. If you like the flavor of onion, grate a little juice
into the dressing. The juice is obtained by first peeling the onion, and then grating with a coarse grater, using a good deal of pressure. Two strokes will give about two drops of juice — enough for this rule.
Chicken Salad.
Have cold roasted or boiled chicken free of skin, fat and bones. Place on a board, and cut in long, thin strips, and cut these into dice. Place in an earthen bowl (there should be two quarts), and season with four table-spoonfuls of vinegar, two of oil, one teaspoonful of salt and one-half of a teaspoonful of pepper. Set away in a cold place for two or three hours. Scrape and wash enough of the tender white celery to make one quart. Cut this, with a sharp knife, in pieces about half an inch thick. Put these in the ice chest until serving time. Make the mayonnaise dressing. Mix the chicken and celery together, and add half of the dressing. Arrange in a salad bowl or on a flat dish, and pour the remainder of the dressing over it. Garnish with white celery leaves. Or, have a jelly border, and arrange the salad in this. Half celery and half lettuce is often used for chicken salad. Many people, when preparing for a large company, use turkey instead of chicken, there being so much more meat in the same number of pounds of the raw material ; but the salad is not nearly so nice as with chicken. If, when the chicken or fowl is cooked, it is allowed to cool in the water in which it is boiled, it will be juicier and tenderer than if taken from the water as soon as done.
Lobster Salad- Cut up and season the lobster the same as chicken. Break the leaves from a head of lettuce, one by one, and wash them singly in a large pan of cold water. Put them in a pan of
Records on this page
Bacon Salad DressingFrench Salad DressingChicken SaladLobster Salad