Century Dictionary and Cyclopedia
- n. Olive-oil, used in dressing salads and for other culinary purposes.
- n. alternative spelling of salad oil.
“In two years, the warm taste which the new oil possesses wears off, and it becomes quite mild and pleasant, and may be used as a salad-oil, or for all the purposes of olive-oil.”
“Put the following ingredients into a saucepan to boil on the fire: -- four onions and six tomatoes, or red love-apples, cut in thin slices, some thyme and winter savory, a little salad-oil, a wine-glassful of vinegar, pepper and salt, and a pint of water to each person.”
“A little salt is next to be quietly tapped over the salad, and the spoon salad-server is then filled once or twice with the best salad-oil, and this is now sprinkled on the salad, carefully turning the leaves over the while so as to obtain the thinnest possible film of oil equally distributed over the whole surface of each leaf.”
“Pads of cotton-wool soaked in salad-oil seemed to take the agony from the strange wounds.”
“Bottles of salad-oil stood on the mantel-shelf, and a bunch of carrots might be lying on the table among bundles of newspapers.”
“For herself her platter was an abominable mess of cheese and protein-powder and apples and salad-oil, while round her, like saucers of specimen seeds were ranged little piles of nuts and pine-branches, which supplied body-building material, and which she weighed out with scrupulous accuracy, in accordance with the directions of the "Uric Acid Monthly.”
“Place the pieces of orange on small skewers, dip them into the hot sugar, and arrange them in layers round a plain mould, which should be well oiled with the purest salad-oil.”
“Have ready a marble slab or large dish, rubbed over with salad-oil; pour on it the sugar, and cut it into strips with a pair of scissors: these strips should then be twisted, and the barley-sugar stored away in a very dry place.”
“Grease a mould with pure salad-oil; pour in the rice, and let it get perfectly set, when it should turn out quite easily; garnish it with jam, or pour round a compôte of any kind of fruit, just before it is sent to table.”
“Put the apricots into small jars, pour over them the syrup and kernels, cover the jam with pieces of paper dipped in the purest salad-oil, and stretch over the top of the jars tissue-paper, cut about 2 inches larger and brushed over with the white of an egg: when dry, it will be perfectly hard and air-tight.”
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