Cream Salad Dressing. — Take one-half cup thick
cream, one-third cup thin cream, three tablespoon-
fuls sugar, one egg or the yolks of two. Put all in
a double boiler, and cook as for a custard. When
it is taken from the fire, add three tablespoonfuls
of lemon juice and a little salt✪ Cream Salad Dressing.
*Sweet Salad Dressing. — Rub two rounded
tablespoonfuls of Almond Butter smooth with two
thirds of a cup of water; add two tablespoonfuls of
sugar and one fourth of a teaspoonful of salt ; cook
as for Sour Dressing, and add two tablespoonfuls
of lemon juice✪ Sweet Salad Dressing. When a yellow color is desired,
with either the Sweet or Sour Dressing, have the
beaten yolk of an egg in a bowl, and as you remove
the dressing from the fire, pour it over the egg, a
little at a time, stirring well at first. When the egg
is used, a little less water and more lemon juice
may be required. The dressing is especially pal-
atable on apples, sliced fine, apples and celery,
apples and very ripe bananas, strawberries and
bananas, or pineapple and orange. The fruit will
not turn dark if the dressing is put on as soon as it
is sliced.
*Sour Salad Dressing. — Rub two slightly
rounded tablespoonfuls of Peanut or Almond But-
ter smooth with two thirds of a cup of water
Salads
173
according to directions for preparing Nut Butter
for bread. Let this cream boil for a moment. Re-
move from the stove, add one-half teaspoonful of
salt and two tablespoonfuls of lemon juice. Cool,
and it is ready for use. If too thick, it may be
thinned with a little lemon juice or water. More
salt and lemon juice may be added, if desired. The
sour dressing of either Nut or Almond Butter may
be used whenever a sour dressing is desired; but
the Nut Butter is richer with Protose and celery
or over sliced apples.
^Lettuce with Nut Butter Dressing. — Prepare
the lettuce as for salad. Rub two slightly rounded
tablespoonfuls of Peanut or Almond Butter✪ Sour Salad Dressing smooth
with two thirds of a cup of water. Let this cream
boil up for a moment. Remove from the stove, add
one-half teaspoonful of salt and two tablespoonfuls
of lemon juice. Cool, and it is ready for use. If
too thick, it may be thinned with a little lemon juice
or water. More lemon juice may be added if de-
sired. Pour over the lettuce, and serve.
*Boiled Salad Dressing. — Take four eggs, one-
half cup of Nut Oil, one-half cup of lemon juice,
one well-rounded teaspoonful of salt✪ Boiled Salad Dressing. Beat all to-
gether in the inner cup of a double boiler, set into
the outer boiler, with the water just warm, and stir
174
Healthful Cookery
over the fire constantly until thickened, taking care
not to allow it to heat so rapidly as to curdle it.
As soon as it begins to thicken, remove from the
fire, and place immediately in a dish of cold water,
stirring it until it cools. Strain before serving.
This can be used where any sour salad dressing is
desired.
Page 60 · 5 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cream Salad Dressing. — Take one-half cup thick cream, one-third cup thin cream, three tablespoonfuls sugar, one egg or the yolks of two. Put all in a double boiler, and cook as for a custard. When it is taken from the fire, add three tablespoonfuls of lemon juice and a little salt.
*Sweet Salad Dressing. — Rub two rounded tablespoonfuls of Almond Butter smooth with two thirds of a cup of water; add two tablespoonfuls of sugar and one fourth of a teaspoonful of salt ; cook as for Sour Dressing, and add two tablespoonfuls of lemon juice. When a yellow color is desired, with either the Sweet or Sour Dressing, have the beaten yolk of an egg in a bowl, and as you remove the dressing from the fire, pour it over the egg, a little at a time, stirring well at first. When the egg is used, a little less water and more lemon juice may be required. The dressing is especially palatable on apples, sliced fine, apples and celery, apples and very ripe bananas, strawberries and bananas, or pineapple and orange. The fruit will not turn dark if the dressing is put on as soon as it is sliced.
*Sour Salad Dressing. — Rub two slightly rounded tablespoonfuls of Peanut or Almond Butter smooth with two thirds of a cup of water
Salads
according to directions for preparing Nut Butter for bread. Let this cream boil for a moment. Remove from the stove, add one-half teaspoonful of salt and two tablespoonfuls of lemon juice. Cool, and it is ready for use. If too thick, it may be thinned with a little lemon juice or water. More salt and lemon juice may be added, if desired. The sour dressing of either Nut or Almond Butter may be used whenever a sour dressing is desired; but the Nut Butter is richer with Protose and celery or over sliced apples.
^Lettuce with Nut Butter Dressing. — Prepare the lettuce as for salad. Rub two slightly rounded tablespoonfuls of Peanut or Almond Butter smooth with two thirds of a cup of water. Let this cream boil up for a moment. Remove from the stove, add one-half teaspoonful of salt and two tablespoonfuls of lemon juice. Cool, and it is ready for use. If too thick, it may be thinned with a little lemon juice or water. More lemon juice may be added if desired. Pour over the lettuce, and serve.
*Boiled Salad Dressing. — Take four eggs, onehalf cup of Nut Oil, one-half cup of lemon juice, one well-rounded teaspoonful of salt. Beat all together in the inner cup of a double boiler, set into the outer boiler, with the water just warm, and stir
Healthful Cookery
over the fire constantly until thickened, taking care not to allow it to heat so rapidly as to curdle it. As soon as it begins to thicken, remove from the fire, and place immediately in a dish of cold water, stirring it until it cools. Strain before serving. This can be used where any sour salad dressing is desired.
Records on this page
Cream Salad DressingSweet Salad DressingSour Salad DressingLettuce with Nut Butter DressingBoiled Salad Dressing