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

GERMAN POTATO SALAD. MRS. BELINDA MARTIN.

After frying ham, put one-fourth cup of the hot fryings into a skillet

with one cup of good vinegar, one tablespoon of sugar; let boil a

moment. Slice hot boiled potatoes into your salad bowl; season with

pepper and salt, and one onion, chopped fine. Pour over this the hot

vinegar, and mix well. Garnish with hard boiled eggs. Early in the

spring young dandelions added to this are very nice.

POTATO SALAD. MRS. DELL W. DE WOLFE.

One gallon cold and thinly sliced good potatoes, six small onions,

sliced thin. Sprinkle very freely with salt and pepper.

DRESSING.--Yolks of nine fresh eggs, two teaspoonfuls of ground

mustard, a pinch of cayenne pepper, one cup of sugar, one cup of good

cider vinegar, one-half cup butter. Boil the above mixture, and add

one pint of thick sweet cream when the mixture is almost cold. 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. Put

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