Originally Published:
Jubilee Cook Book, 1887
Original Images:

To four well beaten eggs add a tablespoonful each of made mustard, sugar and butter. Place two thirds of a cup of vinegar on the stove, and when it begins to simmer, add the above mixture. Stir (but do not let boil) until it is a thick custard. After it is cold, pour over your chicken and celery, which has been cut fine, and peppered and salted to the taste.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Yolks of ten raw eggs ; butter, the size of an egg; one teaspoonful of mixed mustard; half a teaspoonful of Cayenne pepper; salt and sugar, to the taste. Boil all together thoroughly, and place the dish over boiling water until thick. Bottle tight and it will keep for weeks.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Yolks of six raw eggs, beaten with an egg-beater, and cut with salad oil; add one cup of milk and one cup of vinegar. Place the bowl containing the mixture in hot water over the fire and stir constantly until it thickens. When cold, season with mustard, salt and red pepper. Thin with cream.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

DRESSING.—One-half cup of vinegar, one tablespoon of butter, a small tablespoon of sugar, one teaspoon made mustard; mix and let come to a scald. To two eggs, beaten thoroughly, add one-half cup of sweet milk; pour the scalding dressing on the eggs and milk; return to the fire and let it thicken; cool. Cut the potatoes into dice; two hard boiled eggs, cut into dice; one onion; salt and pepper to the taste; pour on the dressing and mix with a silver fork.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Two heads of lettuce, yolks of two hard boiled eggs, one tablespoonful of melted butter, one teaspoonful mustard, one-half teaspoonful each of salt and pepper, one tablespoonful of sugar; mix all together and let it stand five minutes, then add four tablespoonfuls vinegar; pour over lettuce when ready to serve.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One chicken, boiled tender and chopped fine; three eggs, boiled hard; chop the whites of the eggs with the chicken; chop three heads of celery and mix with the chicken ; rub up the yolks with four tablespoonfuls of Durkee's salad dressing, add a pinch of salt and pepper, and enough vinegar to moisten. Before serving, pour over it half a cup of cream. Garnish the top with olives, small cucumber pickles, pickled beets cut in fanciful designs, and celery leaves.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Yolks of four eggs beaten well. Drop into them as you beat them two tablespoons of best olive oil. Add two teaspoons of made mustard, four of powdered sugar and two of salt. Lastly add sixteen tablespoons of vinegar. Stir constantly until it thickens. Makes one bottle the size of Durkee's Salad Dressing. May be used for salmon salad, lettuce, to matoes, cold slaw, chicken salad, &c.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One can of lobster, picked up fine, removing all hard, yellow pieces; one half cup of finely chopped lettuce. Mix the two together and add the salad dressing. Lay it on a bed of lettuce leaves in a salad dish.

DRESSING.—Two eggs beaten, one teaspoon of salt, two teaspoons of sugar, three mustard-spoons of mustard as prepared for the table. Beat all together. Put one cup of vinegar in a dish of water on the stove and when boiling hot add the mixture, stirring till like soft custard. Just before pouring over the salad, add one cup of thick, sweet cream.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One pint of cold boiled potatoes, cut in small pieces; one pint of chopped cabbage; a little celery cut in small pieces; four boiled eggs, two cut up and put in the salad, and two cut in slices and laid on top. Add a little salt.

DRESSING.—Yolks of two eggs, one teaspoon of salt, one teaspoon of mustard, one teaspoon of pepper, four tablespoons of butter, four tablespoons of vinegar, one tablespoon of sugar. Beat all together and cook. When cool add about half a cup of sweet cream and turn it over the salad.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1 large eggplant
1/2 c. white vinegar
3 c. water
1/4 t. black peppercorn
3-5 whole bay leaves
1/2 t. salt
2 t. sugar
1 handful fresh dill,
chopped or
2 t. dried dill
3/4 c. mayonnaise

Mix dill with mayonnaise; set aside. Cut eggplant into sticks about
finger-size, first cutting into slices. In a pot large enough to hold eggplant, make the marinade. Bring to a boil vinegar, water, spices, salt and sugar. Add eggplant. Marinade should cover eggplant. Do not stir. Cover and simmer until eggplant begins to look transparent. Turn into colander to drain and cool. Remove bay leaves; save. Do not remove peppercorns. When cool, using a wooden spoon, fold in mayonnaise. Decorate with bay leaves and enjoy.

How I learned to make MARINATED EGGPLANT SALAD, and a few other things...