This keeps a long
time, and is very nice for fried fish or plain boiled tongue.
DRESSING WITHOUT OIL.
Cream a small cup of butter, and stir into it the yolks of three eggs. Mix
together one teaspoonful of mustard, one teaspoonful of salt, and quarter
of a saltspoonful of cayenne, and add to the butter and egg. Stir in
slowly, instead of oil, one cup of cream, and add the juice of one lemon
and half a cup of vinegar.
BOILED DRESSING FOR COLD SLAW.
This is good also for vegetable salads. One small cup of good vinegar; two
tablespoonfuls of sugar; half a teaspoonful each of salt and mustard; a
saltspoonful of pepper; a piece of butter the size of a walnut; and two
beaten eggs. Put these all in a small saucepan over the fire, and stir
till it becomes a smooth paste. Have a firm, white cabbage, very cold, and
chopped fine; and mix the dressing well through it. It will keep several
days in a cold place.
CHICKEN SALAD.
Boil a tender chicken, and when cold, cut all the meat in dice. Cut up
white tender celery enough to make the same amount, and mix with the meat.
Stir into it a tablespoonful of oil with three of vinegar, and a
saltspoonful each of mustard and salt, and let it stand an hour or two.
When ready to serve, mix the whole with a mayonnaise sauce, leaving part
to mask the top; or use the mayonnaise alone, without the first dressing
of vinegar and oil.
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