Two
small cucumbers sliced will greatly improve this salad.
CABBAGE SALAD. MRS. G. H. WRIGHT.
One small head of cabbage (cut fine), one pint of good vinegar, butter
the size of an egg, three eggs, well beaten with one tablespoon of
flour; salt and pepper to taste. Let dressing come to a boil, and
pour over cabbage while hot.
POTATO SALAD DRESSING. MRS. E. A. SEFFNER.
Add the well beaten yolks of five eggs to five tablespoonfuls of
boiling vinegar; cook until it thickens, stirring constantly. Remove
from the fire. Add two tablespoonfuls butter, and stir until cool.
Season with one teaspoon mustard, one of salt, one tablespoon of
sugar, pinch of cayenne pepper, one cup of cream. Use oil in place of
butter, if preferred.
SALAD DRESSING. MRS. CHAS. MOORE.
Beat three eggs, and add a teaspoon each of salt, pepper, and mustard;
six tablespoons of cream or milk, small half teacup of vinegar, and
one-half cup sugar; mix thoroughly and set in top of teakettle,
stirring constantly till it thickens.
WEYMOUTH SALAD DRESSING. MRS. VOSE.
Yolk of one egg, one tablespoon sugar, one saltspoon salt, one
teaspoon mustard, butter size of small egg, one-half cup of vinegar;
cook till thick as cream. Add one-half cup of thick cream before
using.
MAYONNAISE DRESSING. MRS. T. H. LINSLEY.
Take the yolks of six eggs, one teacup best cider vinegar, one teacup
white sugar, one tablespoon pure mustard, one-fourth pound of butter,
one teaspoon salt, one pint water, two tablespoons corn starch.
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