Boiled Dressing for Chicken Salad

Ingredients

• 4 eggs
• 3/4 cup vinegar
• 2 tbsp. sugar
• 1 cup cream or (1 cup milk and butter size of walnut)
• 1 tsp. salt
• 1 small tsp. mustard

Method

1. 1

   Beat eggs and sugar, then add salt.

2. 2

   Mix mustard and vinegar, stir in and cook until thickens.

3. 3

   Optionally, add cornstarch or flour to make thicker.

Nutrition per serving

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 28. The excerpt below is the record exactly as published.

BOILED DRESSING FOR CHICKEN SALAD 4 eggs 34 cup vinegar 2 tbsp. sugar 1 cup cream or (1 cup milk I tsp. salt and butter size of wal- 1 small tsp. mustard nut) Beat eggs, sugar, and add salt. Then add cream. Mix mustard and vinegar. Then stir in and cook until thickens.. (Some time add 1 tsp. cornstarch or flour to make thicker.) Enough for one chicken. Mrs.4J. Ce Crawitord: SALAD DRESSING Ivtbsmsalt 3 tbs. melted butter 1 tbs. dry mustard 144 cups sweet milk 4 tbs. sugar 14 cup vinegar 3 egg yolks or 2 whole eggs. Mix dry ingredients with milk and beat well. When it begins to thick- en add heated vinegar very slowly, to keep from curdling. Cook until thick. It will keep for weeks. Mrs. A. R. Dunning. - MAYONNAISE PREPARATION AND VARIATIONS Ingredients (yields approximately 3 cups) 1 tsp. prepared yellow or 1g tsp. paprika brown mustard 1 egg % tsp. sugar 2 cups salad oil 1% tsp. salt 2% tbsp. vinegar ¥g tsp. pepper Mix thoroughly mustard, sugar, salt, pepper and paprika. Add egg, then beat well. Add % cup of the oil gradually, at first by drops, beating THE WILLIAMSTON COOK BOOK 69 all the while. Add 1 tbsp. of the vinegar slowly, beating all the while. Add more oil, thinning as the mixture thickens, with remaining vinegar, until all of each is used, beating continuously. Result ...a perfect may- onnaise. | | Creamy Mayonnaise Dressing ... good with head lettuce, cole slaw. To 1 cup foundation recipe add 2 tbsp. thin cream, 2% tsp. Worcestershire Sauce, % tsp. salt, % tsp. sugar, 1 tbsp. vinegar. Keep in covered jar in refrigerator. Snappy Dressing... good with mixed greens, head lettuce. To 2 cups foundation recipe add 4 tbsp. ketchup, 1 tbsp. Worcestershire Sauce, and 2 drops pepper sauce. Tartar Dressing ... good with fish salads. Soak 2 tsp. horseradish in 4 tsp. cold water 5 min. Combine with % cup foundation recipe, % cup finely chopped pickles, or relish. COOKED MAYONNAISE 2 eggs (whole or 4 egg 1 tsp. mustard yolks) Lotsp: Salt le cup sugar 1/3 cup vinegar—fill rest of 1 heaping tbsp. flour cup with boiling water Beat eggs. Mix flour and sugar together, add to eggs after beating. Add salt and mustard and cook until thick. One-half tsp. celery seed may be added if desired. Sarah Cook. CHOCOLATE SAUCE 1 cup sugar 1 square chocolate cup corn syrup 1 tbsp. butter 1/3 cup milk Mix all ingredients except butter and stir over fire untl sugar is dissolved. Boil for 7 minutes, then add butter. Serve hot on ice cream or pudding. Mrs. R. L. Coburn, LEMON SAUCE (Makes about 11% cups sauce) 14 cup sugar 1 tsp. grated lemon rind 1 tablespoon cornstarch 3 tbsp. lemon juice (juice of Yq teaspoon salt 1 lemon) 1 cup water 1 tablespoon butter Combine sugar, cornstarch, and salt in medium-size saucepan. Stir in water, blending until smooth. Cook over low heat, stirring constantly, 70 THE WILLIAMSTON COOK BOOK until mixture thickens and comes to a boil. Cook 3 minutes, or until sauce is clear. Stir in lemon rind and juice and butter. Chill before serving. Mrs. W. E. Warren. LEMON SAUCE Beat together until foamy 1 egg and 1 cup sugar mixed with a scant tablespoon flour. Add nearly a pint of boiling water and butter the size of a walnut. Let come to a boil. Flavor with lemon juice. _For chocolate Sauce, add chocolate and flavor with vanilla instead of lemon. Mrs. R. J. Peel. SIMPLE RUSSIAN DRESSING FOR LETTUCE Juice from half lemon 1% cup mayonnaise 2 tbsp. thick Chili sauce Mix all and stir well 1 tbsp. Worcestershire sauce Mrs. J. G. Staton. FRENCH DRESSING PREPARATION AND VARIATIONS Ingredients: (Yields approximately %4 cup) 1% tsp. salt Yq cup vinegar 1 tsp. sugar % cup Salad Oil % tsp. paprika Combine salt, sugar and paprika in flask. Add vinegar. Add oil. Shake thoroughly. Add sufficient dressing to salad greens to glisten the leaves. Toss greens together. Vegetable French Dressing ... good with heart of lettuce. To % cup foundation recipe add 2 tbsp. ketchup, 2 tbsp. finely chopped celery, 2 tbsp. chopped green pepper, 1 tsp. finely chopped onion, 1 small carrot, very thinly sliced. Chiffon French Dressing ... good with mixed greens. To foundation recipe add 2 tbsp. chopped parsley, 2 tsp. chopped onion, 1 hard cooked egg, chopped, % cup chopped cooked beets. Currant French Dressing ... good with fresh fruit salads, grapefruit cocktail. Beat 4 tbsp. currant jelly with fork until smooth. Add, beat- ing until thoroughly blended, 2 tbsp. salad oil, 1 tbsp. vinegar, pinch of salt, and % tsp. onion juice. DRESSING FOR CHICKEN AND POTATO SALAD 2 eggs 1% cup pickle vinegar % cup sugar 4 or 5 tbs. mustard % cup plain vinegar Beat eggs well. Add sugar. Beat more. Add vinegar. Then mustard. Bring to a good boil and let cool before. using. Mrs. J. W. Garris. THE WILLIAMSTON COOK BOOK Beet CRACKER DRESSING 3 slices bread Dash pepper Twice as much crackers 2 boiled eggs crumbled 1 pt. drained oysters ly stick butter Mix and moisten real soft with poultry stock. Bake about 30 roinutes in casserole in moderate oven or use to stuff turkey or chicken. Mrs. J. W. Garris. HARD SAUCE % cup butter 2 tbsp. wine 1 cup powdered sugar Cream butter; add sifted sugar slowly and beat constantly. Add wine to thin to desired consistency. Serve over puddings, pies or fruit cake. Mrs. Herman Bowen. MINERAL OIL SALAD DRESSSING 1 egg 1 tsp. salt

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