Distrust the condiment that bites too soon,
Yet deem it not, thou man of taste, a fault
To add a double quantity of salt;
Four times the spoon with oil of Lucca crown,
And twice with vinegar procured from town;
True taste requires it, and your poet begs
The pounded yellow of two well boiled eggs.
Let onions' atoms lurk within the bowl,
And, scarce suspected, animate the whole;
And, lastly, in the flavored compound toss
A magic spoonful of anchovy sauce.
Oh! great and glorious, and herbaceous treat,
'T would tempt the dying anchorite to eat;
Back to the world he'd turn his weary soul,
And plunge his fingers in the salad bowl."
Boiled Salad Dressing* — Put 3^ pint of
milk in a double boiler, and when it boils stir in
2 tablespoonfuls corn starch moistened with a
little cold water. Stir until it boils and thickens,
then add the yolks of 3 eggs, well beaten; stir a
minute longer, take it from the fire and add a
tablespoonful of butter, a teaspoonful of salt,
and stir in by degrees 2 tablespoonfuls of vinegar.
Stand it aside to get cold, and it is ready to use.
French Dressing — Half teaspoonful salt, the
same of pepper, mixed with 1 tablespoonful
vinegar or lemon juice; add 3 tablespoonfuls
oil; heat together briskly and pour over the
salad; before putting on the different plates toss
and turn the salad so that it may mix well.
Mayonnaise Dressing— The yolks of 2 well-
beaten eggs, 1 teaspoonful each of sugar and
salt, 1^ teaspoonful pepper and 1}4 teaspoonfuls
mustard; mix well. Heat to the boiling point
1 cupful vinegar and a lump of butter the size
of a pigeon's egg; while this is heating beat to a
stiff froth ^'^e whites of the 2 eggs and mix with
Salads. 125
the other ingredients, beating well; then add the
boiling vinegar, a few drops at a time. Set on
the fire 2 or 3 minutes, stirring constantly; beat
a few minutes after removing it from the fire,
and set away to cool.
PIGKIeES.
gNAMELED kettles should always be
used in preference to those of brass or
copper, as the verdigris produced by the
vinegar on these metals is extremely poisonous.
For some pickles use cold vinegar, as in boil-
ing most of the strength is lost by evaporation.
For French beans, broccoli, cauliflower, gher-
kins, etc., it is better to heat the vinegar, for
which the following process is recommended:
Put the vinegar and spice in a jar, cover it
tightly, let it simmer on the back of the stove.
Shake occasionally. Pickles should never be
put into glazed jars, as salt and vinegar pene-
trate the glaze and produce a poison.
Glass or stone jars are preferable to any
other; a small piece of alum in each jar will
make the pickles firm and crisp. One table-
spoonful of suga✪ Mayonnaise Dressingr to each quart of vinegar will
be found a very great improvement to all
pickles. Always use the very best cider vine-
gar.
Page 59 · 3 recipe records on this page
Presented as published in 1894. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Distrust the condiment that bites too soon,
Yet deem it not, thou man of taste, a fault
To add a double quantity of salt;
Four times the spoon with oil of Lucca crown,
And twice with vinegar procured from town;
True taste requires it, and your poet begs
The pounded yellow of two well boiled eggs.
Let onions' atoms lurk within the bowl,
And, scarce suspected, animate the whole;
And, lastly, in the flavored compound toss
A magic spoonful of anchovy sauce.
Oh! great and glorious, and herbaceous treat,
'T would tempt the dying anchorite to eat;
Back to the world he'd turn his weary soul,
And plunge his fingers in the salad bowl."
Boiled Salad Dressing* — Put 3^ pint of
milk in a double boiler, and when it boils stir in
2 tablespoonfuls corn starch moistened with a
little cold water. Stir until it boils and thickens,
then add the yolks of 3 eggs, well beaten; stir a
minute longer, take it from the fire and add a
tablespoonful of butter, a teaspoonful of salt,
and stir in by degrees 2 tablespoonfuls of vinegar.
Stand it aside to get cold, and it is ready to use.
French Dressing — Half teaspoonful salt, the
same of pepper, mixed with 1 tablespoonful
vinegar or lemon juice; add 3 tablespoonfuls
oil; heat together briskly and pour over the
salad; before putting on the different plates toss
and turn the salad so that it may mix well.
Mayonnaise Dressing— The yolks of 2 well-
beaten eggs, 1 teaspoonful each of sugar and
salt, 1^ teaspoonful pepper and 1}4 teaspoonfuls
mustard; mix well. Heat to the boiling point
1 cupful vinegar and a lump of butter the size
of a pigeon's egg; while this is heating beat to a
stiff froth ^'^e whites of the 2 eggs and mix with
Salads. 125
the other ingredients, beating well; then add the
boiling vinegar, a few drops at a time. Set on
the fire 2 or 3 minutes, stirring constantly; beat
a few minutes after removing it from the fire,
and set away to cool.
PIGKIeES.
gNAMELED kettles should always be
used in preference to those of brass or
copper, as the verdigris produced by the
vinegar on these metals is extremely poisonous.
For some pickles use cold vinegar, as in boil-
ing most of the strength is lost by evaporation.
For French beans, broccoli, cauliflower, gher-
kins, etc., it is better to heat the vinegar, for
which the following process is recommended:
Put the vinegar and spice in a jar, cover it
tightly, let it simmer on the back of the stove.
Shake occasionally. Pickles should never be
put into glazed jars, as salt and vinegar pene-
trate the glaze and produce a poison.
Glass or stone jars are preferable to any
other; a small piece of alum in each jar will
make the pickles firm and crisp. One table-
spoonful of sugar to each quart of vinegar will
be found a very great improvement to all
pickles. Always use the very best cider vine-
gar.