Reserve the most perfect stalks for the celery-glass, using
the green and imperfect ones for the salad. Cut them in
small pieces, add two hard-boiled eggs chopped fine, season
with pepper and salt. Into two well-beaten eggs pour one
tea-cupful of vinegar, and one table-spoonful of butter; boil
until it thickens; when cold, put in smoothly one table-
spoonful of made mustard, and one table-spoonful of sugar✪ Celery Salad ;
pour over the celery. Let it stand an hour or two before
serving.
LOBSTER SALAD.
Pick to pieces one can of lobster, cut fine the same quan-
tity of celery; make a dressing the same as for salmon salad,
adding to the dressing after it is cold one-fourth of a tea-
spoonful of Cayenne pepper and one tea-spoonful of Wor-
cestershire sauce. Or, take crisp lettuce, cut it with scis-
sors not too small ; mix it lightly through the lobster with
a fork; place around the salad-bowl small crisp leaves of
lettuce, put in the salad, and pour over the dressing. In
serving, give to each person some of the salad in one of the
leaves. It must not be made until you are ready to use it,
as the lettuce will soon wilt.
POTATO SALAD.
Take two coffee-cupfuls of mashed potato, run through a
sieve; three-fourths of a cupful of white cabbage, cut very
fine ; two cucumber pickles cut in small pieces, and the yelks
of two hard-boiled eggs✪ Potato Salad ; mix all together with very little
vinegar. Make a dressing of one raw egg beaten very light,
one tea-spoonful of celery-seed, one tea-spoonful of sugar,
126 The New Kentucky Home Cook Book.
one table-spoonful of melted butter, one tea-spoonful of
flour, half a tea-cupful of vinegar one tea-spoonful of salt,
and one tea-spoonful of pepper. Boil the vinegar, add the
beaten eg*g and seasoning, mix the flour smoothly in a little
cold vinegar, and add to the dressing; cook, stirring con-
stantly until it thickens. Pour it over the salad, mixing
lightly with a fork. Let it be cold before serving.
Miss Alice Ficklix.
POTATO SALAD.
Boil five or six good-sized potatoes, boil hard two eggs,
slice three onions and lay them in vinegar half an hour.
When the eggs and potatoes are cold, take the onions out
of the vinegar, put all together, and chop fine; add one
level tea-spoonful of salt, one tea-spoonful of celery-seed, a
tea-spoonful and a half of mixed mustard, and half a tea-
cupful of vinegar. Make a few hours before serving.
Mrs. Z. T. Moffett.
POTATO SALAD.
Boil five or six medium-sized potatoes ; when they become
cold, slice them tolerably thin ; mix through them two cu-
cumber pickles and two hard-boiled eggs cut fine. Prepare
a dressing by adding to two well-beaten eggs a tea-cupful of
vinegar, a slice or two of onion minced fine, a tea-spoonful
of salt, half a tea-spoonful of pepper, one table-spoonful of
mixed mustard, one tea-spoonful of sugar, a lump of butter
the size of a walnut, and a tea-spoonful of celery-seed. Place
it over the fire, and stir constantly until it begins to thicken.
When cool, pour it over the potatoes, and set it away in a
cold place until meal-time. Cold potatoes left from a pre-
vious meal may be used, instead of cooking them fresh ; and
a simple salad may be prepared by omitting the pickles and
hard-boiled eggs. At a time when eggs are scarce, one will
be found to do good service for the dressing.
The New Kentucky Home Cook Book. 127
✪ Fish or Cheese Salad
Page 63 · 11 recipe records on this page
Presented as published in 1884. 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
Reserve the most perfect stalks for the celery-glass, using the green and imperfect ones for the salad. Cut them in small pieces, add two hard-boiled eggs chopped fine, season with pepper and salt. Into two well-beaten eggs pour one tea-cupful of vinegar, and one table-spoonful of butter; boil until it thickens; when cold, put in smoothly one tablespoonful of made mustard, and one table-spoonful of sugar ; pour over the celery. Let it stand an hour or two before serving.
LOBSTER SALAD. Pick to pieces one can of lobster, cut fine the same quantity of celery; make a dressing the same as for salmon salad, adding to the dressing after it is cold one-fourth of a teaspoonful of Cayenne pepper and one tea-spoonful of Worcestershire sauce. Or, take crisp lettuce, cut it with scissors not too small ; mix it lightly through the lobster with a fork; place around the salad-bowl small crisp leaves of lettuce, put in the salad, and pour over the dressing. In serving, give to each person some of the salad in one of the leaves. It must not be made until you are ready to use it, as the lettuce will soon wilt.
POTATO SALAD.
Take two coffee-cupfuls of mashed potato, run through a sieve; three-fourths of a cupful of white cabbage, cut very fine ; two cucumber pickles cut in small pieces, and the yelks of two hard-boiled eggs ; mix all together with very little vinegar. Make a dressing of one raw egg beaten very light, one tea-spoonful of celery-seed, one tea-spoonful of sugar,
126 The New Kentucky Home Cook Book.
one table-spoonful of melted butter, one tea-spoonful of flour, half a tea-cupful of vinegar one tea-spoonful of salt, and one tea-spoonful of pepper. Boil the vinegar, add the beaten egg and seasoning, mix the flour smoothly in a little cold vinegar, and add to the dressing; cook, stirring constantly until it thickens. Pour it over the salad, mixing lightly with a fork. Let it be cold before serving.
Miss Alice Ficklix. POTATO SALAD.
Boil five or six good-sized potatoes, boil hard two eggs, slice three onions and lay them in vinegar half an hour. When the eggs and potatoes are cold, take the onions out of the vinegar, put all together, and chop fine; add one level tea-spoonful of salt, one tea-spoonful of celery-seed, a tea-spoonful and a half of mixed mustard, and half a teacupful of vinegar. Make a few hours before serving.
Mrs. Z. T. Moffett.
POTATO SALAD.
Boil five or six medium-sized potatoes ; when they become cold, slice them tolerably thin ; mix through them two cucumber pickles and two hard-boiled eggs cut fine. Prepare a dressing by adding to two well-beaten eggs a tea-cupful of vinegar, a slice or two of onion minced fine, a tea-spoonful of salt, half a tea-spoonful of pepper, one table-spoonful of mixed mustard, one tea-spoonful of sugar, a lump of butter the size of a walnut, and a tea-spoonful of celery-seed. Place it over the fire, and stir constantly until it begins to thicken. When cool, pour it over the potatoes, and set it away in a cold place until meal-time. Cold potatoes left from a previous meal may be used, instead of cooking them fresh ; and a simple salad may be prepared by omitting the pickles and hard-boiled eggs. At a time when eggs are scarce, one will be found to do good service for the dressing.
The New Kentucky Home Cook Book. 127
Records on this page
Lobster SaladEgg SaladCelery SaladPotato SaladPotato SaladPotato SaladPotato SaladFish or Cheese SaladMayonnaise DressingCream DressingDressing for Slaw