For Sale By Leading Grocers

Ingredients

• 1 tablespoonful of mustard
• 1 teaspoonful of salt
• one cup rich cream last
• one teaspoonful of finely chopped onion
• 1 tablespoonful of butter
• 1 tablespoonful of salt
• 1 tablespoonful of sugar
• 1 tablespoonful of corn starch
• 1 cup of cream
• 1 cup of strong vinegar
• 3 pints of same take 2 tablespoonsful of sugar
• 1/2 teaspoonful prepared french mustard
• 1/2 teaspoonful of salt
• 1/4 teaspoonful of white pepper
• 1 tablespoonful of juice should be sufficient
• 1 tablespoonful of vinegar to each yolk
• 1 teaspoonful of black pepper
• 1 tablespoonful of hard butter
• 2 pounds of cold boiled salmon
• 1 pint vinegar after beating it to scalding
• 1 slice onion
• 1/2 teaspoonful thyme
• 1 teaspoonful salt
• 1 teaspoonful sugar
• 1/2 ounce of gelatine soaked in 1/2 cup of water
• 1/2 cup of water
• a cup of butter
• a dash of red pepper
• a tablespoonful of minced onions
• a pint of dressing
• a teaspoonful of mixed mustard
• one large chicken
• 2 beaten eggs
• 2 tablespoonsful of butter
• 1 lemon
• 1/2 inch pieces
• 10 eggs
• 2 tablespoonsful of sugar
• 10 tablespoonsful boiling vinegar
• 5 eggs
• 5 tablespoonsful of vinegar
• 3 eggs beaten thoroughly
• 2 eggs well beaten
• 1 teacupful vinegar together in porcelain
• 3 tablespoonsful of oil allow 1/2 teaspoonful of salt
• 1 level tablespoonful of butter to each yolk
• 6 tablespoonsful of mixed mustard
• 4 eggs well beaten
• 6 tablespoonsful of vinegar
• 1 dessertspoonful of sugar
• 5 eggs to a small teacupful of boiling vinegar
• 4 tablespoonsful of butter
• 1 small head of hard cabbage chopped fine
• 1 dozen small cucumber pickles chopped
• 2 hard boiled eggs
• 4 eggs
• 4 tablespoonsful of vinegar
• 2 tablespoonsful of butter after taking from stove
• 3 cloves
• 1 bay leaf
• 1/4 box
• 1 tongue
• 3 hard boiled eggs
• vinegar
• salt
• pepper
• mustard
• parsley
• cloves
• bay leaf
• thyme

Directions

1. * * * * *

2. Chicken Salad.

3. For one large chicken and same amount of celery after chicken is chopped, make the following dressing; 2 beaten eggs, 1 tablespoonful of mustard, 2 tablespoonsful of butter or oil, 1 teaspoonful of salt, juice of 1 lemon. Steam in double boiler till thick as cream and add one cup rich cream last. Pour over chicken and celery.

4. Mrs. E. J. Norwood.

5. Chinese Salad.

6. Cover a hot platter with a layer of egg noodles well drained after removing from the boiling salt water. Over this spread a layer of cold minced chicken heated in the chicken gravy and seasoned with one teaspoonful of finely chopped onion. Then cover it all with celery, cut in ½ inch pieces. Garnish with the celery tops and serve at once.

7. Cream Dressing for Salad.

8. Yolks of 10 eggs, 2 tablespoonsful of sugar. Beat until quite light, then add 10 tablespoonsful boiling vinegar. Boil all together until it becomes very thick, then add ¾ of a cup of butter. When ready to use reduce to proper consistency by adding sweet cream.

9. Mrs. W. G. Mercer.

10. Cream Salad Dressing.

11. Yolks of 5 eggs, 5 tablespoonsful of vinegar. Put the vinegar in stew pan and while it is heating, beat the yolks. When the vinegar boils pour it over the eggs. Put the whole in double boiler and stir until thick, add 1 tablespoonful of butter. When cold thin with cream. Season with salt and pepper, black or red, and a little mustard.

12. Salad Dressing.

13. 1 tablespoonful of mustard, 1 tablespoonful of butter, 1 tablespoonful of salt, 1 tablespoonful of sugar, 1 tablespoonful of corn starch, a dash of red pepper, 3 eggs beaten thoroughly, 1 cup of cream, warm slightly and add 1 cup of strong vinegar. Heat in double boiler until thick like custard. Stir until cold.

14. Mrs. W. J. Pollock.

15. Chop fine some nice white cabbage; to about 3 pints of same take 2 tablespoonsful of sugar, 1 teaspoonful of salt, ½ teaspoonful prepared French mustard, mix with raw cabbage; next cook 2 eggs well beaten, butter size of hen’s egg, and 1 teacupful vinegar together in porcelain or earthen-ware vessel, mix with above and serve.

16. Grape Fruit Salad.

17. Wash lettuce and let stand a while in cold water, then shake out leaves and arrange in salad bowl, cut grape fruit in half and with a spoon take out all the pulp, taking care to preserve the juice. Arrange the pulp on lettuce leaves and make dressing of oil and juice. To every 3 tablespoonsful of oil allow ½ teaspoonful of salt and ¼ teaspoonful of white pepper. Put all these ingredients in a bowl and dissolve the salt and pepper in the oil, then rub the spoon with garlic and stir in the juice of the fruit until emulsion is formed, pour over the lettuce and pulp and serve at once. About 1 tablespoonful of juice should be sufficient for 3 of oil. Stir vigorously, as soon as a whitish compound is formed the dressing is ready for use.

18. Mrs. W. J. Pollock.

19. Potato Salad.

20. Yolks of 5 eggs, 1 tablespoonful of vinegar to each yolk, 1 level tablespoonful of butter to each yolk, salt and pepper to taste. Boil and stir until thick, thin with cream or milk when cold, and you wish to use it. Add to the sliced potato a little chopped onion, parsley and celery, especially the onion.

21. Potato Salad.

22. To ⅔ of cold boiled potatoes cut in shape and size of a dice take ⅓ of celery.

23. DRESSING.—6 tablespoonsful of mixed mustard, 1 teaspoonful of salt, 1 teaspoonful of black pepper, 4 eggs well beaten, 6 tablespoonsful of vinegar, 1 tablespoonful of hard butter, 1 dessertspoonful of sugar. Use red pepper if preferred. Set the dish with the mixture in boiling water and stir until it thickens.

24. Salad Dressing for Potatoes.

25. Add the well beaten yolks of 5 eggs to a small teacupful of boiling vinegar. Cook in earthen bowl, set in a pan of boiling water until stiff, stir clean from the sides of the bowl while cooking, take from fire, add 4 tablespoonsful of butter, stir until cool and perfectly mixed. Add a tablespoonful of minced onions and parsley each to a pint of dressing. When quite cold season with salt and pepper and a teaspoonful of mixed mustard, thin with sweet cream. Cook potatoes and let cool, cut in small squares and put dressing over them.

26. Salade de Salmon.

27. Take 1½ to 2 pounds of cold boiled salmon, pick into nice flaky pieces, season well with oil, vinegar, dry mustard and pepper. Take inside of head of lettuce and a little celery, place salmon on it, garnish with beet roots, whites of hard boiled eggs and sliced lemon.

28. Mrs. Marshall.

29. Salmon Salad.

30. 1 can salmon cut in small pieces, 1 small head of hard cabbage chopped fine, 1 dozen small cucumber pickles chopped, 2 hard boiled eggs, chopped. Mix ingredients well together and pour over 1 pint vinegar after beating it to scalding, and seasoning with pepper, salt and mustard to taste.

31. Salad Dressing.

32. Yolks of 4 eggs, teaspoonful of salt, red pepper (very little), 2 tablespoonsful of sugar. Heat well together. Add 4 tablespoonsful of vinegar, cook until thick. Add 2 tablespoonsful of butter after taking from stove. Thin with lemon juice and cream.

33. Tomato Jelly.

34. ½ can of tomatoes, 3 cloves, 1 bay leaf, 1 slice onion, ½ teaspoonful thyme, 1 teaspoonful salt, 1 teaspoonful sugar, pinch of pepper, ¼ box or ½ ounce of gelatine soaked in ½ cup of water. Boil together the tomatoes, spices and onion until the tomato is soft, then add gelatine and stir until the gelatine is thoroughly mixed. Then strain and pour it into a ring-shaped mold to set. Serve with the center of the jelly-ring filled with celery cut into pieces or curled and mixed with mayonnaise. Form outside the ring a wreath of curled lettuce.

35. Mrs. Wm. D. Eaton.

36. Tongue Salad.

37. Boil 1 tongue, cut into dice, 3 hard boiled eggs, cut whites into dice, shred lettuce leaves in small pieces, mix tongue and egg with mayonnaise dressing, add lettuce, crush yolks with fork and sprinkle over the salad. Garnish with lettuce, pickles, beets or onions.

38. Miss Genevieve Adams.

Nutrition, whole recipe (rough)

Counts 21 of 22 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.