Take the yelks of eight eggs, half a pound of butter, one tea-cupful of vinegar, one table-spoonful of mixed mustard✪ Dressing for Slaw, half a tea-spoonful of salt, half a tea-spoonful of pepper, and one tea-spoonful of celery-seed; mix all together, and boil The New Kentucky Home Cook Book. 129 until thick, stirring all the time. When done, pour into it one table-spoonful of salad-oil or melted butter (oil is the best), and stir it in smoothly. This is nice dressing for raw or cove oysters, chicken salad, or cold mutton. Mrs. L. M. Keith. MAYONNAISE DRESSING. Take the yelks of three well-beaten eggs, half a tea-cupful of melted butter, half a tea-cupful of sweet milk, one tea- cupful of vinegar, half a tea-spoonful of mixed mustard, one tea-spooDful of sugar, and one-fourth of a tea-spoonful of salt ; boil two or three minutes. Mrs. G. H. Hotter. MAYONNAISE DRESSING. Take the yelks of three uncooked eggs, one table-spoonful of sugar, one table-spoonful of dry mustard, one-tenth of a tea-spoonful of Cayenne pepper, one tea-spoonful of salt, one-fourth of a tea-cupful of vinegar, the juice of half a lemon, one pint of best salad-oil, and one tea-cupful of whipped cream✪ Mayonnaise Dressing. Beat the eggs, mustard, sugar, salt, and Cayenne together until very light and thick ; add the oil, a drop at a time, until it becomes so thick it cannot be stirred ; then add the oil a little faster; when it becomes stiff again, add the vinegar and oil alternately; lastly, the lemon-juice and cream. (Omit the cream, if desired.) Place it on ice for a few hours, unless it is to be served at once. Much depends upon the mixing of this most delicious dressing. Place the bowl in ice-water while making. If the oil is added too fast it will curdle, when it is useless to proceed. Commence over again with fresh ingredients, and gradually stir in that which has been mixed. Mrs. Victor C. Gilman. DRESSED TOMATOES. Take large, smooth, ripe tomatoes; peel and slice them. Make a salad dressing of the yelks of three eggs well beaten, o 130 The New Kentucky Home Cool- Booh. one heaping table-spoonful of butter, half a tea-spoonful of salt, one table-spoonful of sugar, one coffee-cupful of vine- gar; boil it until it thickens, stirring constantly; when cold, add one tea-spoonful of mixed mustard✪ Salad Dressing. Serve with the to- matoes. Or, peel the tomatoes, leaving them whole; cut out the core, and serve with the above dressing or mayon- naise. Either will be found excellent. CUCUMBERS. Lay them in water for two or three hours, peel them, slice on a slicer, lay in ice-water half an hour, and drain well ; pour over the vinegar, and add salt and pepper✪ Cucumbers. RADISHES. Peel or scrape them, slice them thin, sprinkle over them salt and pepj)er✪ Radishes, and pour vinegar over them. LETTUCE. Wash very carefully✪ Lettuce, and lay in ice-water. Serve with either salad or mayonnaise dressing. BREAD. BREAD MAKING. ✪ Bread Making

AI-modernized reading of the original text

Take the yelks of eight eggs, half a pound of butter, one tea-cupful of vinegar, one table-spoonful of mixed mustard, half a tea-spoonful of salt, half a tea-spoonful of pepper, and one tea-spoonful of celery-seed; mix all together, and boil The New Kentucky Home Cook Book. until thick, stirring all the time. When done, pour into it one table-spoonful of salad-oil or melted butter (oil is the best), and stir it in smoothly. This is nice dressing for raw or cove oysters, chicken salad, or cold mutton. Mrs. L. M. Keith. MAYONNAISE DRESSING. Take the yelks of three well-beaten eggs, half a tea-cupful of melted butter, half a tea-cupful of sweet milk, one teacupful of vinegar, half a tea-spoonful of mixed mustard, one tea-spoonful of sugar, and one-fourth of a tea-spoonful of salt ; boil two or three minutes. Mrs. G. H. Hotter. MAYONNAISE DRESSING. Take the yelks of three uncooked eggs, one table-spoonful of sugar, one table-spoonful of dry mustard, one-tenth of a tea-spoonful of Cayenne pepper, one tea-spoonful of salt, one-fourth of a tea-cupful of vinegar, the juice of half a lemon, one pint of best salad-oil, and one tea-cupful of whipped cream. Beat the eggs, mustard, sugar, salt, and Cayenne together until very light and thick ; add the oil, a drop at a time, until it becomes so thick it cannot be stirred ; then add the oil a little faster; when it becomes stiff again, add the vinegar and oil alternately; lastly, the lemon-juice and cream. (Omit the cream, if desired.) Place it on ice for a few hours, unless it is to be served at once. Much depends upon the mixing of this most delicious dressing. Place the bowl in ice-water while making. If the oil is added too fast it will curdle, when it is useless to proceed. Commence over again with fresh ingredients, and gradually stir in that which has been mixed. Mrs. Victor C. Gilman. DRESSED TOMATOES. Take large, smooth, ripe tomatoes; peel and slice them. Make a salad dressing of the yelks of three eggs well beaten, o 130 The New Kentucky Home Cook Book. one heaping table-spoonful of butter, half a tea-spoonful of salt, one table-spoonful of sugar, one coffee-cupful of vinegar; boil it until it thickens, stirring constantly; when cold, add one tea-spoonful of mixed mustard. Serve with the tomatoes. Or, peel the tomatoes, leaving them whole; cut out the core, and serve with the above dressing or mayonnaise. Either will be found excellent. CUCUMBERS. Lay them in water for two or three hours, peel them, slice on a slicer, lay in ice-water half an hour, and drain well ; pour over the vinegar, and add salt and pepper. RADISHES. Peel or scrape them, slice them thin, sprinkle over them salt and pepj)er, and pour vinegar over them. LETTUCE. Wash very carefully, and lay in ice-water. Serve with either salad or mayonnaise dressing. BREAD. BREAD MAKING.

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Fish or Cheese SaladMayonnaise DressingDressing for SlawSalad DressingMayonnaise DressingSalad DressingCucumbersRadishesLettuceBread Making

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