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Classic
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page 84
Cabbage salad dressing.
Boil one cup vinegar; melt a piece of butter the size of a walnut in it, beat
together one egg and one teaspoon each of mustard, sugar, salt, flour and half a
teaspoon of pepper, pour the boiling vinegar on this mixture; stir it well, then
put it back on the stove to boil again about a minute, and pour it over the
cabbage.
Oyster salad.
Clean the oysters; cut lobster meat in small pieces; put these two parts in a
well mixed sauce of hard boiled yolks of eggs, olive oil, vinegar and pepper.
Cherry salad.
Take large, brown, fresh and ripe cherries; clip of half off the stems; measure
the berries and put them in a jar together with some bay leaves. Now take one
quart French wine one half pint Rhine wine, half a pint of cognac, one pint
vinegar, a pound and a half of sugar, a little white pepper and a few cloves to
about a gallon of cherries. Boil and skim well; then, when cold, pour over the
cherries. Cover it for preservation.
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