Recipes > Salads > Salads and Salad Dressing

Salads and Salad Dressing

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 recipe.

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:


  • 4 hard boiled eggs
  • 1 tablespoon even full of common mustard
  • 1/2 teaspoonful of salt
  • 2 heaping tablespoonfuls of pulverized sugar
  • 3 tablespoonfuls of good table oil
  • 6 tablespoonfuls of good, sharp vinegar


Powder the cold yolks of the hard boiled eggs; then stir in common mustard, salt, and pulverized sugar. When mixed thoroughly, add table oil, and stir rapidly for three minutes; then add 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.

Lettuce Salad

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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Recipes Tried and True (1894).

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