should be gathered early in the morning, nicely
picked, washed, and laid in cold water, which will be improved by adding
ice; just before dinner is ready to be served, drain the water from your
salad, cut it into a bowl, giving the proper proportions of each plant;
prepare the following mixture to pour over it: boil two fresh eggs ten
minutes, put them in water to cool, then take the yelks in a soup plate,
pour on them a table spoonful of cold water, rub them with a wooden
spoon until they are perfectly dissolved; then add two spoonsful of oil:
when well mixed, put in a tea-spoonful of salt, one of powdered sugar,
and one of made mustard; when all these are united and quite smooth,
stir in two table spoonsful of common, and two of tarragon vinegar; put
it over the salad, and garnish the top with the whites of the eggs cut
into rings, and lay around the edge of the bowl young scallions, they
being the most delicate of the onion tribe.
* * * * *
TO BOIL POTATOS.
Wash them, but do not pare or cut them, unless they are very large; fill
a sauce-pan half full of potatos of equal size, (or make them so by
dividing the large ones,) put to them as much cold water as will cover
them about an inch; they are sooner boiled, and more savoury, than when
drowned in water; most boiled things are spoiled by having too little
water, but potatos are often spoiled by having too much; they must
merely be covered, and a little allowed for waste in boiling, so that
they must be just covered when done.
Pages:
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107
108