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Salad Dressing for Tomatoes.
The author's preference for cold salads is shown to be the preference of others also, by the following: Take off the skins with a sharp knife, cut into thin slices, and lay in a salad bowl. Make a dressing by working 1 tea-spoonful each of salt and made mustard, 1/2 teaspoonful of pepper, the yolks of 2 hard boiled eggs, with 2 table-spoonfuls of melted butter; then whip in with a fork 5 table-spoonfuls of good vinegar. Pour over the tomatoes, and set on ice or where it is cool for an hour before serving. —Rural New Yorker.
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