12 medium-sized tomatoes, peeled and sliced.
4 hard-boiled eggs.
1 raw egg, well beaten.
1 teaspoonful salt.
¼ spoonful cayenne pepper.
1 teaspoonful white sugar.
1 tablespoonful salad oil.
2 teaspoonfuls made mustard.
1 teacupful vinegar.
Rub the yolks to a smooth paste, adding by degrees the salt, pepper,
sugar, mustard, and oil. Beat the raw egg to a froth and stir
in—lastly the vinegar. Peel the tomatoes, slice them a quarter of an
inch thick, and set the dish on ice, while you are making ready the
dressing. Stir a great lump of ice rapidly in this—the dressing—until
it is cold; take it out, cover the tomatoes with the mixture, and set
back on the ice until you send to table.
This salad is delicious, especially when ice-cold.