It is said that “Any fool can make a salad,” but all salads are not
made by fools. “Mixing” comes by intuition, and the successful cooks
use the ingredients, judgment, and their own tastes, rather than the
Any number of salads and fillings for sandwiches for home use, teas or
receptions, can be made at little cost and trouble, by using the
following simple recipe for dressing. The secret of success of the
dressing lies in the mixing of the ingredients:
Powder the cold yolks of four hard boiled eggs; then stir in one
tablespoon even full of common mustard, one-half teaspoonful of salt,
and two heaping tablespoonfuls of pulverized sugar. When mixed
thoroughly, add three tablespoonfuls of good table oil, and stir
rapidly for three minutes; then add six tablespoonfuls of good, sharp
vinegar, and stir for five minutes. Now you will have dressing
sufficient for a dozen or fifteen plates of salad, and one that will
keep in a cool place for weeks.
Add to the above dressing just before serving, one pound of crisp
lettuce, cut in one-half inch squares, or sliced fine. Garnish the
dish or dishes with the white of the egg, chopped fine, to which add
the thin slices of two or three small radishes.
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