Well, here we are at day 330. It’s been a while since I looked at the Salads section of The New Galt Cook Book (1898), probably because I tend to think of salads as a summer food. However, several of the salads in the cook book could be eaten anytime. The Potato Salad recipe I’m going to make tonight is such an example. The recipe was contributed by Mrs. Richard Jaffray and Mrs. Sylvester.
I have some potatoes already boiled so the first step is to slice them. Then I’m going to make the dressing so it has time to cool. However, I only have 3 potatoes so I’m going to cut this recipe. I beat1 egg and then sprinkled in some salt, pepper, sugar, and a dollop of prepared mustard. I poured a small amount of vinegar in and then some hot water. I cooked it until it was like custard before I added some cream. I set it aside to cool. I minced up a bit of onion and found some walnuts. I’m ready to put this all together. First I put some sliced potatoes in and then a bit of onion, dressing and potatoes and finally walnuts. I didn’t bother garnishing it with anything other than walnuts since I don’t like pickles or cucumbers. My cold place is the fridge. It is time to taste.
This is one of the recipes affected by the editors’ decision to eliminate duplicates for the 1898 edition of The Galt Cook Book. Therefore, it is attributed to two women. Mrs. Richard Jaffray and Mrs. Sylvester. Mary Havel (or Havill) was born in 1848 in Galt. Around 1870 she married Richard Jaffray and they had three daughters. He died the year this cookbook was published and Mary remained a widow for the rest of her life. She died in 1922.
Mrs. Sylvester is likely Charlotte “Lottie” Catherine Alma Reed was born in Bowmanville Ontario in 1854. She married George Perry Sylvester in 1977. He was an allopathic doctor and they had four daughters and possibly a son too. One of their daughters died when she was ten years old but the others grew up and married. George died in 1924 and Charlotte died in 1933,
My dressing was a bit odd but I like the addition of walnuts in my potato salad. It provides crunch and protein. Someday I’m going to try the dressing again and keep better track of the amounts I used. This salad would look nice in a glass bowl.
Mrs. Richard Jaffray and Mrs. Sylvester
Take eight or ten potatoes, boiled, slice very thin, and have ready some blanched almonds or shelled walnuts (about a large half cupful), slice a piece of onion very fine or grate it. A salad dressing made of three eggs (well beaten), mustard, pepper, vinegar, sugar and salt to taste; stir in hot water until thick as custard, then add rich cream; put a layer of potatoes, just a sprinkle of onion, then dressing, then potatoes, then walnut, dressing until your dish is full; garnish with cucumber, pickle and walnuts, or nuts alone. Put on ice or in a very cold place until required.