How We Cook in Tennessee

Ingredients

• half spoonful of sugar
• one wineglass oil to each egg
• half teaspoon mustard
• two-thirds cup vinegar
• two-thirds cup cream
• one tablespoon mixed mustard
• one tablespoon celery seed
• one teaspoon each of mustard
• half teaspoon salt
• half cup good vinegar
• one teaspoon butter
• two-thirds teaspoon salt
• one teaspoon of dry mustard
• half teaspoon of salt
• half cup of vinegar
• two teaspoons of sugar
• half salt spoon of red pepper
• half tea- spoon of vinegar to thin
• half spoon of vinegar
• two eggs
• quarter teacup cream
• half saltspoon salt to each egg
• half lemon to each egg
• one teacup vinegar
• one egg
• three table- spoons sugar
• half glass vinegar
• two eggs beaten separately
• two table- spoons sugar
• two hard boiled eggs mashed to a paste
• four eggs
• half teacup of melted butter
• salt
• mustard
• vinegar
• pepper

Directions

1. mustard, half salt spoon of red pepper, one of black pepper, half spoonful of sugar, one of salt. Stir till mixed; pour in oil drop by drop till thick so you can cut, then about half tea- spoon of vinegar to thin it, then oil again drop by drop till thick, then half spoon of vinegar. After having used vinegar twice, alternate the olive oil with lemon juice, thinning with lemon juice and thickening it with the olive oil, each several times. — Miss Patty Crook.

2. Shrimp Salad Dressing. — Two eggs, one wineglass oil to each egg, quarter teacup cream, half saltspoon salt to each egg,, half teaspoon mustard, half lemon to each egg, capers to taste. In mixing, beat oil into eggs, a drop at a time; then lemon, cream and salt ; lastly the capers. Pour over salad, using salt. Garnish with slices of lemon and whole shrimp.

3. Dressing for Slaw. — Two-thirds cup vinegar, two-thirds cup cream, butter size walnut, one tablespoon mixed mustard, one tablespoon celery seed, pepper and salt to taste. Boil until thick and when cold pour over chopped cabbage.

4. Dressing for Slaw. — One teacup vinegar, one egg, three table- spoons sugar, one teaspoon each of mustard and salt, butter size of egg. Mix well and boil.

5. Dressing for Lettuce. — Half glass vinegar, tablespoon sugar, half teaspoon salt, half teaspoon mustard. Put on the fire and let come to a boil, pour on to two eggs beaten separately; take off at once.

6. Dressing for Lettuce. — Half cup good vinegar, two table- spoons sugar, yolks two hard boiled eggs mashed to a paste with one teaspoon butter and half teaspoon mustard, two-thirds teaspoon salt. Mix together and pour over shredded lettuce just before it is to be served. — Mrs. H. R. Lancaster.

7. Mayonnaise Dressing. — Yolks of four eggs, half teacup of melted butter, one teaspoon of dry mustard, half teaspoon of salt, mix salt and mustard in a half cup of vinegar, three- quarters of cup of cream, two teaspoons of sugar. Beat eggs

Nutrition, whole recipe (rough)

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