Chicken Salad Dressing

Ingredients

• one-half pint of melted but- ter
• three tablespoons of mixed mustard
• two teaspoons of celery seed
• one cup of milk brought just to boil
• two tablespoons flour mixed in cold milk
• one tablespoon of sugar
• one-half cup of vinegar
• two cups of cream into a farina kettle to heat
• three teaspoonfuls of mustard
• two-thirds cup of vinegar
• one-half cup of cream whipped
• two tablespoons olive oil
• two tablespoons sugar
• half cup cream
• half teaspoonful of mustard
• one gill of olive oil
• one tablespoonful of salt
• seven tablespoon fuls of boiling vinegar over the yolks of four well beaten eggs
• half cup vinegar
• three tablespoonfuls of very thick cream
• one pinch salt
• one-half pinch pepper
• two tablespoonfuls vinegar
• half tablespoonfuls of salad oil
• a pint of strong vinegar
• a piece of butter the size of a walnut
• a teaspoonful of onion juice if desired
• a pint of whipped cream
• six eggs well beaten
• two eggs well beaten
• one small teaspoon of salt
• one small teaspoon of mustard
• four eggs light
• two eggs
• 73 mayonnaise
• two raw eggs
• three hard-boiled eggs
• one egg into a bowl
• two lemons slowly
• four well beaten eggs
• one table- spoonful of flour mixed
• three eggs beaten to a cream
• two ta- blespoonfuls of sugar
• butter the size of a walnut
• butter the size of an egg
• mustard
• salt
• pepper
• vinegar
• cayenne
• nutmeg

Directions

1. Yolks of six eggs well beaten. One-half pint of melted but- ter, or its equivalent in oil, three tablespoons of mixed mustard, salt and pepper to taste. Two teaspoons of celery seed. Mix thoroughly, then add three-quarters of a pint of strong vinegar, place on the stove, stirring constantly until thick like boiled custard.

2. Mrs. Phebe M. Jewett. CREAM SALAD DRESSING.

3. One cup of milk brought just to boil, yolks of two eggs well beaten, stirred into the milk, two tablespoons flour mixed in cold milk, one tablespoon of sugar, one small teaspoon of salt, one small teaspoon of mustard, pinch of red pepper, lump of butter size of an egg, one-half cup of vinegar.

4. Mrs. Phebe M. Jewett. CREAM SALAD DRESSING.

5. Put two cups of cream into a farina kettle to heat ; when hot add a piece of butter the size of a walnut ; stir into a little cold cream three teaspoonfuls of mustard, four of sugar, two of salt and a quarter of cayenne pepper ; beat four eggs light and add to this mixture, which must be made very smooth. When the cream is hot add the egg mixture and cook like boiled cus- tard, being careful to remove from the fire before it curdles. Strain through a sieve and add while hot two-thirds cup of vinegar, beating until cool. One-half cup of cream whipped and added just before using is an improvement.

6. Mrs. A. H. Thompson, Topeka, Kan. COOKED SALAD DRESSING.

7. Yolks of two eggs, two tablespoons olive oil or butter, two tablespoons sugar ; salt, pepper, mustard,, grated nutmeg ; stir constantly over a slow fire ; when thick add half cup cream.

8. Mrs. H. Kerckhoff.

9. SALADS. 73

10. MAYONNAISE FOR TOMATO JELLY salad, etc.

11. Yolks of two raw eggs, yolks of three hard-boiled eggs, half teaspoonful of mustard, one gill of olive oil, dash of cayenne pepper, vinegar and salt to taste.

12. Mrs. William S. Cross. MAYONNAISE DRESSING.

13. Drop the yolk of one egg into a bowl, add one tablespoonful of salt and even tablespoonful of sugar; drop oil slowly drop by drop and stir briskly until it thickens, then can be dropped faster till it hardens, adding oil till you have the quantity de- sired ; pour in the juice of one or two lemons slowly, beating briskly until it is thoroughly mixed, and sour enough to suit the taste ; add half a teaspoonful of onion juice if desired.

14. Mrs. George»H. Wadleigh. SALAD DRESSING.

15. Pour slowly seven tablespoon fuls of boiling vinegar over the yolks of four well beaten eggs, beating all the time. Re- turn to the stove; add butter the size of an egg, one table- spoonful of flour mixed with a little water, pepper, mustard, and a little sugar and salt. When boiled until quite thick let cool, and just before serving add a pint of whipped cream.

16. Miss Elisa Bonsall. SALAD DRESSING.

17. Half cup vinegar, three eggs beaten to a cream with two ta- blespoonfuls of sugar, three tablespoonfuls of very thick cream (sour cream will answer), half teaspoonful of mustard and a little salt. Bring vinegar to a boil, mix other ingredients and stir into the vinegar, cook to a thick custard, taking care that it does not curdle. While hot stir in a piece of butter the size of a walnut. Beat in a little whipped cream before serving.

18. Mrs. Ferry, Sierra Madre. FRENCH SALAD DRESSING.

19. One pinch salt, one-half pinch pepper, mix thoroughly with two tablespoonfuls vinegar and one and a half tablespoonfuls of salad oil. Pour over salad and serve immediately.

20. h. c. w.

Nutrition, whole recipe (rough)

Counts 17 of 18 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 17 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Olive Oil	1 tbsp (14g)	119
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Onion	1 medium (110g)	44
Walnut	1 walnut half (4g)	26
Lemon	juice of 1 lemon (48ml)	12
Nutmeg	1 tsp ground (2.2g)	12
Celery Seed	1 stalk (40g)	6
Black Pepper	1 tsp ground (2.3g)	6
Cayenne	1 tsp (1.8g)	6
Mustard	1 tsp (5g) yellow	3
Vinegar	1 tbsp (15ml) distilled	3
Salt	1 tsp (6g)	0
Salad	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.