- Yolks of 2 Hard Boiled Eggs.
- 1 Potato, finely mashed up.
- 1 Dessertspoon of Made Mustard.
- 1 Teaspoonful of crushed Sugar, another of Butter.
- 2 Dessertspoons of Condensed Milk (omit the Sugar); or,
- 1 Large spoon of Cream instead of Condensed Milk.
- ½ Teaspoon of Salt, Dash of Cayenne and Pepper.
- 3 Tablespoons Vinegar, or more.
Take a small bowl and mash up the potato, yolks of eggs, mustard, sugar, salt, butter. When nice and smooth add the milk or cream. After mixed add the vinegar, and mix well and keep separate. When sending to table just pour the sauce all over the salad with a spoon. Let it stand for two minutes and serve. The above can be made with or without meat, and also with lettuce if at hand. Several other salads could be made as learned cooks have written in the cooks' books; but the above I tried myself in one of my former masters' bungalows in Ceylon and in England.
[No. 52.]—SUNDAL OR POOGATHU (a Native Dish).
Finely cut one cabbage (a small one)—I mean as fine as the tobacco used for cigarettes, put a stew-pan on fire, add a small spoonful of butter, one onion (sliced). When the onions are nice and brown put in the cabbage, give it a turn, and add a teacup of good gravy, and cover it up, and set on gentle fire for few minutes; then add a spoonful of chopped ham, dash of cayenne and pepper, a pinch of saffron powder, and set over an oven till wanted. Do not let it burn; keep on turning. When nice and dry send to table with Curry, and rice, and samball. The above can be made from any greens; but this is not in use in European houses in Ceylon, but very nice dish for Curries.
[No. 53.]—VEGETABLES BOILED FOR TABLE.
French beans, broad beans, peas, Brussels sprouts, etc., will be nice when boiled in preserve jar with a lump of butter, salt, and dash of pepper (and mint to peas), but Brussels sprouts requiring lots of cooking may add some water to it. Spinach and sorrel can be cooked in a jar with a small onion (sliced), and little more salt to sorrel. Any vegetables might be done as above. I think it is an economical way of cooking vegetables; but I am afraid it wouldn't do for large establishments as hotels, etc., but for family houses it is a better way. The jar to be placed in a large pan, half full of water, and see it occasionally to prevent drying up.