Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Tomato Salad. ✠

• 12 medium-sized tomatoes, peeled and sliced.
• 4 hard-boiled eggs.
• 1 raw egg, well beaten.
• 1 teaspoonful salt.
• ¼ spoonful cayenne pepper.
• 1 teaspoonful white sugar.
• 1 tablespoonful salad oil.
• 2 teaspoonfuls made mustard.
• 1 teacupful vinegar.

Rub the yolks to a smooth paste, adding by degrees the salt, pepper, sugar, mustard, and oil. Beat the raw egg to a froth and stir in—lastly the vinegar. Peel the tomatoes, slice them a quarter of an inch thick, and set the dish on ice, while you are making ready the dressing. Stir a great lump of ice rapidly in this—the dressing—until it is cold; take it out, cover the tomatoes with the mixture, and set back on the ice until you send to table.

This salad is delicious, especially when ice-cold.

Celery Salad. ✠

• 1 boiled egg.
• 1 raw egg.
• 1 tablespoonful salad oil.
• 1 teaspoonful white sugar.
• 1 saltspoonful salt.
• 1 saltspoonful pepper.
• 4 tablespoonfuls vinegar.
• 1 teaspoonful made mustard.

Prepare the dressing as for tomato salad; cut the celery into bits half an inch long, and season. Eat at once, before the vinegar injures the crispness of the vegetable.