Egg Sandwiches

Ingredients

• one teaspoonful cf sguar
• one teaspoonful of salt
• one pint of rae's olive oil
• one teaspoon of salt
• two tablespoons of sugar dissolved in a little hot water
• three tablespoons of melted butter
• one cup of cream
• one tablespoon of sugar
• one-half cup of cream
• one cup of butter
• three tablespoons of ground mustard
• one-half teaspoon of cayenne pepper
• one pint of vinegar
• four tablespoonfuls of butter
• one tablespoonful of flour
• one tablespoonful of salt
• one tablespoonful of sugar
• one cupful of milk
• one-half cupful of vinegar
• one quart of chicken in a bowl
• one tablespoonful of rae's olive oil
• one-half teaspoonful of pepper
• a cup of vinegar
• a teaspoonful of oil
• one tables^oonful of mustard
• three uncooked eggs
• three cooked eggs
• three well beaten eggs
• eight eggs well beaten
• 41 one pint of vinegar
• one heaping teaspoonful of mustard
• three eggs
• one egg
• one way
• two plates full
• one mix
• three table- spoonfuls of vinegar
• one large teaspoonful of salt
• pepper
• salt
• mustard
• vinegar
• lemon juice

Directions

1. Chop while hot hard boiled eggs,add butter, pepper and salt. Cut crust from bread and spread mixture between.

2. SALAD DRESSING NO. 1.

3. One tables^oonful of mustard, one teaspoonful cf sguar (scant), one-tenth of a tea-poonful of cayenne pepper one teaspoonful of salt, juice of half a lemon, one-qu< rter of a cup of vinegar, yolks of three uncooked eggs, yolk of three cooked eggs, one pint of Rae's Olive oil. Beat the yolks and dry the ingredients together until very light a d thick. Add a few drops of oil at a time until the dressing becomes hard; when it becomes to thick to beat, add a little of the lemon, stir more oil, and so on until it is used up.

4. SALAD DRESSING NO. 2.

5. One teaspoon of salt, one of pepper, one of dry mustard, two tablespoons of sugar dissolved in a little hot water, three tablespoons of melted butter, three well beaten eggs, two- thirds of a cup of vinegar, one cup of cream. Mix and cook until thick as cream.

6. SALAD DRESSING NO. 3.

7. Yolks of eight eggs well beaten, one tablespoon of sugar, one-half cup of cream, one cup of butter, three tablespoons of ground mustard, one-half teaspoon of cayenne pepper,

8. Best brands of Salad preparations

9. one pint of vinegar; cook in water to the consistency of custard. Bottle tight. It will keep one year.

10. SALAD DRESSING NO. 4.

11. Four tablespoonfuls of butter, one tablespoonful of flour, one tablespoonful of salt, one tablespoonful of sugar, one heaping teaspoonful of mustard, a speck of cayenne, one cupful of milk, one-half cupful of vinegar, three eggs. Let the butter get hot in a saucepan, add the flour and stir until smooth, being careful not to brown ; add the milk and boil ; place the saucepan in a dish of hot water ; beat the eggs, salt, pepper, sugar and mustard togtther, add the vinegar, stir this into the boiling mixture until it thickens like soft custard, which will be about five minutes. Set away to cool ; when cold bottle, and place in ice chest. This will keep two weeks.

12. SALAD DRESSING NO. 5.

13. Yolk of one egg, put it in a soup plate ; add the oil drop by drop, stiring all one way with a silver fork until it is as thick as the beaten white of an egg when dropped from the fork. Add half a teaspoonful at a time of lemon juice, alter- nately with a teaspoonful of oil ; thin it in this wuy until like soft custard. Make two plates full for a salad; one mix with the meat, the other spread over the top. This dressing should be used for chicken, shrimp, lobster and potatoes salad.

14. CHICKEN SALAD— MIRAND.

15. Put one quart of chicken in a bowl with three table- spoonfuls of vinegar, one tablespoonful of Rae's Olive oil, one large teaspoonful of salt, and one-half teaspoonful of pepper. Let it stand one hour.

Nutrition, whole recipe (rough)

Counts 14 of 15 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

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