- 1 cup vinegar.
- 1 tablespoonful butter.
- 1 tablespoonful sugar.
- 2 tablespoonfuls sour cream.
- A pinch of pepper, and the same of salt.
Put the vinegar, with all the ingredients for the dressing, except the cream, in a saucepan, and let them come to a boil. Pour while scalding over the cabbage, and set away until perfectly cold. Add the cream just before serving, stirring in with a silver fork.
This is a very nice preparation of cabbage, and far more wholesome than the uncooked. Try it!
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.