Boiled Salad Dressing

Ingredients

• One tablespoonful butter (melted)
• one tablespoonful flour
• one teaspoonful sugar
• one teaspoonful salt
• one teaspoonful mustard
• dash of cayenne
• one cup milk
• one-half cup vinegar
• three eggs

Method

1. 1

   Make a white sauce of dry ingredients, butter, and milk; when smooth, add hot vinegar.

2. 2

   When thickened, pour onto beaten egg.

3. 3

   Cook gently in double boiler, strain, and cool.

Nutrition per serving

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 45. The excerpt below is the record exactly as published.

e tea- spoonful mustard, same of flour, two teaspoonfuls sugar, one cup sour cream. Cook and pour into one well-beaten egg. Let thicken and cool before using. — Mrs. Faxxie Gooch. HADES SALAD. One gallon cabbage, one-half gallon green tomatoes, one C|uart onions, one quart green sweet peppers (seeded) chop all fine, put in bag and let drip weU. Take one-half gallon vinegar, two pounds sugar, two ounces celery seed, two ounces cinnamon, four tablespoonfuls ground mustard, two table- spoonfuls salt, one-half ounce cloves, two ounces tumeric, five cents worth mustard seed, mix all well and let boil twenty minutes. — ]Mrs. Alvis K. Umstead. TOMATO SALAD. Boil together the juice of one can of tomatoes, four average stalks of celery, a little red pepper, juice of one lemon, one onion and salt to taste. Strain, add water sufficient to make one pint liquid. Bring to boil- ing point again and dissolve one package of lemon jello. Put in large shallow vessel to chill. When ready to serv.-, eut out with ordinary cookie cutter and serve on lettuce leaves with mayonnaise dressing. When arranged artistically this makes the appearance of a beautiful flower, and is delicious. — Mrs. S. E. Mercer. PEPPER RELISH. Chop fine one dozen red peppers (the sweet kind) one dozen green sweet peppers, one dozen onions, four tablespoonfuls salt. Pour boil- ing water on the mixture and let stand five niinutes. Drain and add three pints of vinegar, two cups sugar and cook five minutes. — Mrs. Alvis K. Umstead. TOMATO SALAD. Peel medium-sized tomatoes, take cream cheese and mix with tomato catsup, cream this together until soft. Cut the tomatoes through in Cjuarters, place about a tablespoonful of cheese mixture on top, then sprinkle with nuts. Serve on lettuce with mayonnaise. — Mrs. M. F. Yearby. 45 USE DAN RIVER SELF-RISING FLOUR KNOX ACIDULATED GELATINE saves the cost, time and bother of squeezing lemons SCOTCH WOODCOCK SALAD. One cupful English Avalnut meats, one half cup celery, six large olives. Cut up all with a knife, the celery very fine, and turn over it the folloAving dressing: one-half teaspoonful Armour's Extract of Beef, one large tablespoonful butter, one tablespoonful flour, one cupful hot milk, one cupful cheese (cut fine), one-half teaspoonful parsley (chopped), one fourth teaspoonful salt, dash of paprika. To prepare, put butter in dish over hot water. When melted stir in the flour, then add hot milk, paprika, parsley and salt. After stirring this mixture until it has become smooth, add Extract of Beef and cheese. Stir until the cheese is dissolved. Serve on lettuce leaves and garnish Avith rosetted radishes. — Mrs. M. F. Markham. BUTTERFLY SALAD. Drain sliced pineapple of all juice. Cut slices in half. Lay two halves on^salad plate with curved edges together, but one-half inch apart. Press grated cheese into a roll the size of the little finger for the body of the butterfly. Cut tiny strips of pimento for the antennae and round pieces for the spots on the wings. Pass the mayonnaise. — Miss Eunice Chaplin, Domestic Science Teacher at D. H. S. GRAPEFRUIT SALAD. One pint strong lemonade, pulp of three grapefruit, one package Knox Gelatine, use two lemons to make the lemonade. Dissolve gelatine. Fix grapefruit, after removing pulp, squeeze all juice from grapefruit. Mold in any desired shape. This will make about fif4:een individual molds. — Mrs. M. F. Yearby. BOILED SALAD DRESSING. One tablespoonful butter (melted), one table- spoonful flour, one teaspoonful sugar, one teasjDoonful salt, one teaspoonful mus- tard, dash of cayenne, one cup milk, one-half cup vinegar, three eggs. Make a white sauce of dry ingredients, butter and milk; when smooth add gradually the hot vinegar. When thickened pour onto the beaten egg. Place in double boiler and cook gently for a few minutes. Strain and cool. Nice for potatoes, cabbage, fruit and nut salads. — Mrs. M. F. Markham. FROZEN SALAD. Yolks of seven eggs, beaten with one-half cup sugar, pinch red pepper, one-half teaspoon salt, pinch of dry mustard, (or one-half teaspoon prepared mustard.) Heat one-half cup vinegar and kitchen spoonful of butter in pan, and add the beaten yolks, stirring till very thick. Remove, and when cold thin with whipped cream. Add one can of pineapple and one of peaches, cut small. Pack in mold and freeze, and ice, and salt in proportions used for mousses, etc. Half for small family. — Mrs. Thos. H. Leary. WHITE SALAD. Two packages lemon Jello, one can white cherries, one can pineapple. Make jello by directions on box. Allow mixture to cool and add seeded cherries and pineapple. Place in refrigerator or in a cool place and allow to congeal. Serve on lettuce leaves with mayonnaise as a salad, or with whipped crQam as a dessert. — Mrs. R. A. Knight. PERFECTION SALAD. One envelope Knox Sparkling Gelatine, one half cup cold water, one-half cup mild vinegar, two tablespoonfuls lemon juice, two cups boiling water, one-half cup sugar, one teaspoonful salt

Cook this with the app: pantry check, scaling, and the assistant.