Pound very smoothly the yolks of two eggs (they must
have been boiled for fifteen minutes), with one teaspoon-
ful of made mustard, the same of sugar, and the same of
salt. Mix very gradually with these half a teacup of
olive oil and two table-spoonfuls of vinegar. More salt
and vinegar may be added, if you like, and a few drops
of the essence of Chili or Cayenne pepper will improve
the flavor.
Tet anotheb Salad Dbessing✪ Another Salad Dressing.
Rub with a flexible knife-blade the yolks of two eggs,
boiled hard and become cold, in a salad-bowl, with fresh
mustard and a little salt, four table-spoonfuls of oil to
one mA a h^ui of tum^vu liirng it wrzh cntaia. Cut
ap the white hearti» of :»ix hieaJii of Lettnee well bleached,
flome tairagon^ chervil, a few joan^ ociioii2«y and scMne bar-
net, stming them well t#>gether. The «aao£ ih*>ald be k^
in a separate bowl, and n*A mixed with the :«alad until the
moment before it ia eaten, or it may lo<ae iu cri^pness and
fresihness.
A Wditkk Salad.
Two or three well-boilcd potatoes, mashed smoothly,
one teaifpoonf al of mustard, two of salt, one of essence
of anchoTjy three table-^poonfols of olire oil, one table-
spoonful of vinegar, the yolks of two hard-boiled eggs.
8tir up thoroughly juM bef<H« dinner.
Matoshaiss Salad Dssssing.
Two yolks of eggs, two table-spoonfuls of olive oil, one
table-spoonful of cream, half a teaspoonful of made mus-
tard. Mix thus : hard-boil the eg^y and then thoroughly
incorporate the mustard ; work in the olive oil carefully,
and then add the cream ; finally, season to your taste with
vinegar, pepper, and salt. See that the mustard, oil, and
cream be of first-rate quality.
Cabbage Salad.
Shave a firm head of bleached cabbage into small strips;
take the yolks of three eggs, well beaten, one cupful of
cider-vinegar, two teaspoonfuls of white sugar, three ta-
ble-spoonfuls of cream, which must be very rich, one tea-
spoonful of mustard, mixed in a little boiling water, salt
and pepper to suit your own taste✪ Cabbage Salad. Mix together all
thoMo ingredients save the eggs, and let them come to a
boil, then stir in the eggs rapidly; th^n, lastly, add the
cabbage to the mixture ; stir it up well. This quantity
will sufilco for two days, if your family is not unusually
VIHOINIA COOKERY-BOOK. 161
large. It keeps perfectly well ; but the appearance of
the dish is improved, when brought to the table for the
second time, by having a hard-boiled Qgg sliced up and
laid over the top for a garnish.
Oysteb Salad.
Directions for dressing one gallon of oysters: Heat the
oysters until they curl or plump; mix together the well-
beaten yolks of twelve raw eggs, half a cup of made
mustard, one teacup of white sugar, one teacup of butter.
These ingredients must be made hot, and be ready to
pour over the oysters as soon as these are ladled out of
the kettle. As shortly before the time of serving supper
as is practicable chop up as much as will fill a quart
measure of bleached celery✪ Oyster Salad; add it to the dressed oysters,
mixing lightly with a wooden fork and spoon, and plac-
ing it in a salad-bowl, ready for serving.
IM VmomiA COOKERY-BOOK.
CHAPTER XVL
PIES AND PUDDINGS.
Page 78 · 3 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
Pound very smoothly the yolks of two eggs (they must have been boiled for fifteen minutes), with one teaspoonful of made mustard, the same of sugar, and the same of salt. Mix very gradually with these half a teacup of olive oil and two table-spoonfuls of vinegar. More salt and vinegar may be added, if you like, and a few drops of the essence of Chili or Cayenne pepper will improve the flavor.
Yet Another Salad Dressing.
Rub with a flexible knife-blade the yolks of two eggs, boiled hard and become cold, in a salad-bowl, with fresh mustard and a little salt, four table-spoonfuls of oil to
one tablespoonful of vinegar, stirring it with care. Cut up the white hearts of six heads of Lettuce well bleached, some tarragon, chervil, a few young onions, and some burnet, stirring them well together. The sauce should be kept in a separate bowl, and not mixed with the salad until the moment before it is eaten, or it may lose its crispness and freshness..
A Winter Salad.
Two or three well-boilcd potatoes, mashed smoothly, one teaspoonful of mustard, two of salt, one of essence of anchovy three table-spoonfuls of olive oil, one tablespoonful of vinegar, the yolks of two hard-boiled eggs. Stir up thoroughly just before dinner.
Mayonnaise Salad Dressing.
Two yolks of eggs, two table-spoonfuls of olive oil, one table-spoonful of cream, half a teaspoonful of made mustard. Mix thus: hard-boil the eggs and then thoroughly incorporate the mustard; work in the olive oil carefully, and then add the cream ; finally, season to your taste with vinegar, pepper, and salt. See that the mustard, oil, and cream be of first-rate quality.
Cabbage Salad.
Shave a firm head of bleached cabbage into small strips; take the yolks of three eggs, well beaten, one cupful of cider-vinegar, two teaspoonfuls of white sugar, three table-spoonfuls of cream, which must be very rich, one teaspoonful of mustard, mixed in a little boiling water, salt and pepper to suit your own taste. Mix together all those ingredients save the eggs, and let them come to a boil, then stir in the eggs rapidly; then, lastly, add the cabbage to the mixture ; stir it up well. This quantity will suffice for two days, if your family is not unusually
large. It keeps perfectly well ; but the appearance of the dish is improved, when brought to the table for the second time, by having a hard-boiled egg sliced up and laid over the top for a garnish.
Oysteb Salad.
Directions for dressing one gallon of oysters: Heat the oysters until they curl or plump; mix together the wellbeaten yolks of twelve raw eggs, half a cup of made mustard, one teacup of white sugar, one teacup of butter. These ingredients must be made hot, and be ready to pour over the oysters as soon as these are ladled out of the kettle. As shortly before the time of serving supper as is practicable chop up as much as will fill a quart measure of bleached celery; add it to the dressed oysters, mixing lightly with a wooden fork and spoon, and placing it in a salad-bowl, ready for serving.
CHAPTER XVL
PIES AND PUDDINGS.
Records on this page
Another Salad DressingCabbage SaladOyster Salad