Tomato Salad.
Peel and slice your tomatoes, put into a salad-dish, and pour over them a dressing prepared as follows:
- 3 yolks of hard-boiled eggs, pounded.
- 1 beaten raw egg.
- 1 teaspoonful of salt.
- A pinch of cayenne.
- 1 teaspoonful white sugar.
- 2 tablespoonfuls of salad oil.
- 1 teaspoonful of made mustard.
- ½ teacupful of vinegar.
Rub yolks, mustard, pepper, salt, sugar and oil to a paste. Beat in the raw egg with your whisk, finally, the oil, a little at a time. Stir a great lump of ice into the dressing, whirling rapidly for half a minute. Take it out and pour the mixture over the salad.
Green Peas.
For Green Peas Receipt, see Sunday of First Week in this month.
Mountain Custard, or “Junket.”
- 2 quarts of milk.
- 2 tablespoonfuls of sugar.
- Vanilla, or other essence.
- 2 teaspoonfuls of liquid rennet—to be had at most of the grocers and all the druggists.
Pour the milk, slightly warmed, into a glass bowl; sweeten, flavor, and stir in the rennet. Set in a rather warm place until it is firm, like “loppered” milk or blanc-mange; then put on ice. If at the end of an hour it remains liquid, put in more rennet. Do not let it stand until the whey separates from the curd. Two hours in warm weather should be enough. Eat with cream and sugar.