“GERMAN” HORSERADISH SAUCE

A sauce to serve with boiled meat was prepared by Aunt Sarah in the following manner:  She put half a cup of milk in a stew-pan, let come to a boil, added one large tablespoonful of cracker crumbs, 1 large teaspoonful of butter, 2 large tablespoonfuls of freshly grated horseradish, seasoned with pepper and salt.  Also a pinch of salt, sugar and pepper added to grated horseradish, then thinned with vinegar, is an excellent accompaniment to cold meat.

MAYONNAISE DRESSING IN WHICH OLIVE OIL IS USED

Before making this dressing for salads, Mary placed a large soup plate or a shallow bowl in the refrigerator, also a bottle of olive oil and two egg yolks.  All should be quite cold.  Put the yolks on the cold plate, add 1/4 teaspoonful of salt, the same of mustard.  Mix well and then, with a fork, stir or blend the olive oil into it drop by drop.  After about 1/2 cup of oil has been blended in, add lemon juice, a drop or two at a time.  Then more oil, and when it becomes very thick add more lemon juice.  A pint or even more oil may, with care, be blended into two yolks.  Care must be taken not to mix oil in too fast, or the egg and oil will separate, making a mixture resembling curdled custard.  If this should happen, take another plate, another egg yolk, and begin over again, blending a drop or two at a time in the curdled mixture.  Then add more oil and lemon juice as before.

MUSTARD DRESSING TO SERVE WITH SLICED TOMATOES

Two tablespoonfuls mustard, 1 tablespoonful of sugar, 1/2 cup cream, 1 tablespoon salt, yolks of two eggs and 1/2 cup of vinegar.  Beat all well together, first mixing the mustard until smooth with a small quantity of cream, then add the other ingredients. (Mary used only 1 tablespoonful of mustard, and substituted 1 tablespoonful of flour instead of the second tablespoonful of mustard and thought it improved the dressing.) This mustard dressing may also be served at table, to be eaten with lettuce.

CHICKEN SALAD

The meat of one boiled chicken cut in small pieces, three-fourths as much celery, also cut in small pieces.  Three hard boiled eggs cut in dice.  Take 2 teaspoonfuls salt, 2 teaspoonfuls pepper, 4 teaspoonfuls mustard, 1 cup of sweet cream and 1 raw egg.  Use vinegar to thin the mustard.  Beat the raw egg, add to cream, egg and butter (mash yolks of hard boiled eggs and butter together).  Mix all the ingredients together and cook until it thickens (all except chicken meat, celery and hard boiled whites of eggs, which should be placed in a large bowl after cutting in small pieces).  The salad dressing should he put in another bowl and stood on ice until cold, then mix the salad dressing carefully through the chicken meat, celery, etc., one hour before using.  Cover with a plate until ready to serve.  Or “Aunt Sarah’s Salad Dressing” could be used over the chicken, celery, etc.  This is a very old but an excellent recipe used by Aunt Sarah’s mother for many years.