THE COLUMBIAN COOK BOOK
Salads.
Salmon Salad.
| One can salmon, eight pickles, six boiled eggs; pickles and eggs hashed together fine. Then add salmon and hash all together Pour off the liquid of the salmon, mix with half cup vinegar, salt and pepper to taste. |
| MRS. E. D. BLACKMAN. |
Potato Salad.
| One onion, cut fine -- to this add three potatoes, six hard boiled eggs -- also cut these; salt, pepper, mustard, little vinegar and half tea cup sweet cream. |
| MRS. G. B. RUSSELL. |
Salad Dressing.
| Yolks of six eggs, six tablespoons of vinegar, half teaspoon of ground mustard, salt and pepper, butter the size of a walnut, sour or sweet cream, one cup. Put the vinegar, eggs, salt, pepper and mustard in a dish of boiling water and let boil until it thickens; then let it cool and add cream. |
| MRS. L. D. PHELPS. |
Cabbage Salad.
| One small, firm head of cabbage, chopped fine, yolks of three eggs, two-thirds cup strong vinegar, two teaspoons of sugar, one-fourth spoon dry mustard, one-fourth spoon black pepper, scant teaspoon salt, butter size of hen's egg. Beat thoroughly and the beaten white of one egg added lastly. Cook in kettle of hot water until thick enough. When done add one cup of nuts. Let cool before pouring on cabbage. One-half teacup of rich cream very much improves it. |
| MRS. J. M. McKARAHAN. |
Chicken Salad.
One chicken, well cooked and shredded by hand, three stalks celery, cut in small pieces, one pound English walnuts, chopped rather coarse. Mix with salad dressing.
SALAD DRESSING.--Four tablespoons butter and one and a half of flour, one teaspoon of salt and one of dry mustard, two-thirds cup of vinegar, one cup of milk, three eggs. Melt the butter, then add flour and stir until smooth. Place sauce pan in a pan of hot water, add milk and boil up. Beat eggs, mustard and salt and add to vinegar. Stir into boiling mixture. Ready for use when cool. |
| MRS. F. P. BRADLEY. |
Transcribed by Cheryl Siebrass, August, 2016 from page 29 and 31 of The Columbian Club Cookbook, originally published at Audubon, Iowa: 1898 and republished in its entirety in Recipes & Reflections: A Celebration of 100 Years of Good Cooking, Audubon, Iowa: 1991. [NOTE: Page 30 contains advertisements, which will be added separately in the future.]
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