Ebook - Recipes Tried And True (1894 Cookbook).txt

SARDELLED EGGS. JENNIE MARTIN HERSHBERGER, TIFFIN, OHIO.

Boil some eggs hard; remote shells, and cut the eggs oblong; take out

yolks, and cream, or mash fine. Then take sardells, and remove the

backbone; mash fine, and mix with the yolks of eggs and a little red

pepper, and fill the whites of eggs with the mixture. They are fine

for an appetizer. Sardells are a small fish from three to four inches

long, and come in small kegs, like mackerel.

STUFFED EGGS.

Boil eggs for twenty minutes; then drop in cold water. Remove the

shells, and cut lengthwise. Remove the yolks, and cream them with a

good salad dressing. Mix with chopped ham, or chicken, or any cold

meat, if you choose. Make mixture into balls, and fill in the hollows

of your whites. If you have not the salad dressing mix the yolks from

six eggs with a teaspoonful of melted butter, a dash of cayenne

pepper, a little prepared mustard, salt, vinegar and sugar to taste.

SALADS AND SALAD DRESSING.

To make a perfect salad, there should be a spendthrift for oil, a

miser for vinegar, a wise man for salt, and a madcap to stir the

ingredients up, and mix them well together."

- SPANISH PROVERB

It is said that "Any fool can make a salad," but all salads are not

made by fools. "Mixing" comes by intuition, and the successful cooks

use the ingredients, judgment, and their own tastes, rather than the

recipe.

Any number of salads and fillings for sandwiches for home use, teas or

receptions, can be made at little cost and trouble, by using the

following simple recipe for dressing. The secret of success of the

dressing lies in the mixing of the ingredients:

Powder the cold yolks of four hard boiled eggs; then stir in one

tablespoon even full of common mustard, one-half teaspoonful of salt,

and two heaping tablespoonfuls of pulverized sugar. When mixed

thoroughly, add three tablespoonfuls of good table oil, and stir

rapidly for three minutes; then add six tablespoonfuls of good, sharp

vinegar, and stir for five minutes. Now you will have dressing

sufficient for a dozen or fifteen plates of salad, and one that will

keep in a cool place for weeks.

LETTUCE SALAD.

Add to the above dressing just before serving, one pound of crisp

lettuce, cut in one-half inch squares, or sliced fine. Garnish the

dish or dishes with the white of the egg, chopped fine, to which add

the thin slices of two or three small radishes.

LOBSTER SALAD.

Take one pound of fresh or canned lobster, two small onions, one

fourth of a lemon (with rind), two bunches of celery, or a like amount

of crisp cabbage; chop fine, and thoroughly mix with the dressing.

Serve on a lettuce leaf in individual dishes; garnish with the white

Page 26