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SALADS, RELISHES, ETC.5
evenly together; then after the dressing is mixed in, garnish with, or stick around, the green tops of the celery. When cold potatoes are used for the salad, men will generally like it better; a small onion is also chopped finely, and mixed with the potatoes, ladies generally prefer it without, so a compromise might be made by using an onion half the time, or occasionally.
Salad Dressing, to Make With Heat. —Although this is particularly adapted to raw, chopped cabbage, or lettuce, in its season, it will be found nice for cold meat, chicken, etc. Cabbage, 1/2 a small head; or fresh, crisp lettuce, in equal amount; vinegar, 1 cup; 1 egg; sugar, 1 table-spoonful; made mustard, 2 tea-spoonfuls; butter, 1 tea-spoonful; a little salt and pepper. Directions— Chop the cabbage or lettuce finely, stirring the salt and pepper into it, and put into a bowl, or dish to await the dressing. Beat the egg, sugar and butter together, and add the mustard and vinegar, stirring well; put the mix.
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