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Classic
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page 256
mustard, three of melted butter, or the best of salad oil, a little salt and
pepper (either black or cayenne), and vinegar to taste. Beat the mixture a long
time (some persons like the addition of lemon juice and a little brown sugar);
cover the salmon thickly with a part of the dressing, cut up very small the
crisp inside leaves of lettuce, put in the remainder of the mixture, and pour
over with two or three larger pieces placed around the salmon and serve.
TOMATO SALAD.
Take the skin, juice and seeds from nice, fresh tomatoes, chop what is left with
celery, and add a good salad-dressing.--Mrs. E. M. Rea, Minneapolis, Minn.
SALAD-DRESSING.
Yolks of two hard-boiled eggs rubbed very fine and smooth, one tea-spoon English
mustard, one of salt, the yolks of two raw eggs beaten into the other,
dessert-spoon of fine sugar. Add very fresh sweet oil poured in by very small
quantities, and beaten as long as the mixture continues to thicken, then add
vinegar till as thin as desired.
If not hot enough with mustard, add a little cayenne pepper.--Mrs. Gov. Cheney,
New Hampshire.
SALAD-DRESSING.
Beat yolks of eight eggs, add to them a cup of sugar, one table-spoon each of
salt, mustard and black pepper, a little cayenne, and half a cup cream, mix
thoroughly; bring to a boil a pint and a half vinegar, add one cup butter, let
come to a boil, pour upon the mixture, stir well, and when cold put into bottles
and set in a cool place. It will keep for weeks in the hottest weather, and is
excellent for cabbage or lettuce.
SALAD-DRESSING.
Peel one large potato, boil, mash until all lumps are out, and add the yolk of a
raw egg, stir all well together and season with a teaspoon of mustard and a
little salt; add about half a gill of olive oil and vinegar, putting in only a
drop or two at a time, and stirring constantly, as the success of the dressing
depends on its smoothness.
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