"Salad oil" Quotes from Famous Books
 ... frequently bathed and fomented; or, what he has found preferable, to be exposed to their Steams, after being well covered with Blankets. After this Operation, he advises the Limb to be rubbed with some mild Oil, such as oleum palmae, or Salad Oil; and if the Swellings resist both the general Cure and these Applications, the Limbs to be sweated with Spirits. See his Treatise on the ...
— An Account of the Diseases which were most frequent in the British military hospitals in Germany • Donald Monro
... cheaper sources of this food substance. Of the eight grains, or cereals, used as food, oats and corn contain the most fat, or heat-producing material. The oil of corn, because of its lack of flavor, is frequently used in the manufacture of salad oil, cooking oil, and pastry fat. The fat that occurs in cereals becomes rancid if they are not carefully stored. In the making of white flour, the germ of the wheat is removed, and since most of the fat is taken out with the germ, white flour keeps much better ...
— Woman's Institute Library of Cookery, Vol. 1 - Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads • Woman's Institute of Domestic Arts and Sciences
... spilled some nitric acid on her apron. On the shelf there were: hydrochloric acid, vinegar, lye, caustic soda, baking soda, ammonia, salt, alcohol, kerosene, salad oil. Which should she ...
— Common Science • Carleton W. Washburne
... pint of vinegar, in which the following ingredients have boiled for a few minutes: Three or four cloves, a bay leaf, a pinch of thyme, a kernel of garlic, a sliced onion, half a teaspoonful of coloring pepper, three tablespoonfuls of good salad oil and a few capers, olives and pickles. Hard boiled eggs may also be used for garnishing. It is eaten cold, and will keep, well covered in a stone jar, for weeks. (This dish is invaluable in summer.) Serve with new potatoes, boiled, over which a lump of ...
— Breakfasts and Teas - Novel Suggestions for Social Occasions • Paul Pierce
... hard-boiled eggs to a paste, adding one teaspoon of salad oil or melted butter, being careful to add only a few drops at a time. Add one-half teaspoon salt, one-half teaspoon of prepared mustard, very little pepper, two tablespoons of white sugar. Stir very hard, then pour in gradually ...
— The International Jewish Cook Book • Florence Kreisler Greenbaum
... restaurant, in the middle of a long, wide, and quite empty room on the first storey, stood two tables laid for dinner, covered with bottles and eatables, and surrounded by chairs. The smell of whitewash, mingled with the odours of spirits and salad oil, was stifling and oppressive. The police superintendent's assistant, as the organiser of the banquet, placed the clergy in the seats of honour, near which the Lenten dishes were crowded together conspicuously; after the priests the other guests took ...
— The Jew And Other Stories • Ivan Turgenev
... which is occasionally exported being from the ground-nut. One of the merchants of Tete had a mill of the rudest construction for grinding this nut, which was driven by donkeys. It was the only specimen of a machine I could exhibit to my men. A very superior kind of salad oil is obtained from the seeds of cucumbers, and is ...
— Missionary Travels and Researches in South Africa - Journeys and Researches in South Africa • David Livingstone
... of vegetables: such as celery, carrots, turnips, leeks, cauliflower, lettuce, and onions, cut them in shreds of small size, place them in a stew-pan with a little fine salad oil, stew them gently over the fire, adding weak broth from time to time; toast a few slices of bread and cut them into pieces the size and shape of shillings and crowns, soak them in the remainder of the broth, and when the vegetables ...
— The Jewish Manual • Judith Cohen Montefiore |
