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Classic
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page 96
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
teaspoonful 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. Set them on a
moderate fire till they
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Classic
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