Potato Salad. ✠ ( Very good. )
2 cups of mashed potato, rubbed through a cullender.
¾ of a cup of chopped cabbage—white and firm.
2 tablespoonfuls cucumber pickle, also chopped.
Yolks of 2 hard-boiled eggs, pounded fine.
Mix all well together.
Dressing.
1 raw egg, well beaten.
1 saltspoonful of celery-seed.
1 teaspoonful white sugar.
1 tablespoonful of melted butter.
1 teaspoonful of flour.
½ cupful of vinegar.
Salt, mustard, and pepper to taste.
Boil the vinegar and pour it upon the beaten egg, sugar, butter, and seasoning. Wet the flour with cold vinegar, and beat into this. Cook the mixture, stirring until it thickens, when pour, scalding hot, upon the salad. Toss with a silver fork, and let it get very cold before eating.