Sydney Smith's Salad Dressing

Two boiled potatoes, strained through a kitchen sieve; Softness, and smoothness to the salad give ; Of mordant mustard take a single spoon Distrust the condiment that bites too soon; Yet deem it not, thou man of taste, a fault, To add a double quantity of salt. Four times, the spoon with oil of Lucca crown And twice with vinegar procured from town; True taste requires it, and your poet begs The pounded yellow of two well-boiled eggs. Let onion's atoms lurk within the bowl, - And (scarce suspected), animate the whole; And lastly, in the favored compound toss A magic spoonful of Anchovy sauce. Oh, great and glorious! Oh, herbaceous meat! T would tempt the dying Anchorite to eat, Back to the world he'd turn his weary soul And plunge his fingers in the salad bowl.

Salad Dressing

Yolks of 8 eggs, 1 1/2 teaspoonsful salt, 1 1/2 sugar, 2 ground mustard, a pinch of cayenne pepper, 1 cup butter, 1 1/2 cup sweet Cream, 1 pint vinegar. Boil till it thickens.

Salad Dressing No. 2

One heaping teaspoonful each of mustard, salt, and butter, 2 of Cream, 3 of sugar, 2/3 cup of vinegar, 2 yolks of eggs, beaten. Put all together and set on the stove, stirring constantly until it thickens.

Salad Dressing

One-half pint of vinegar, 1/2 size of egg in butter, tablespoon of sugar. Boil this. Beat the yolks of four eggs or the whole of two with 1/2 cup Cream. Add to the other two teaspoons of mustard, celery seed.