Boiled Salad Dressing

Ingredients

• two tablespoons of butter
• two tablespoons of flour
• one-half cup of vinegar
• one teaspoon of salt
• one teaspoon of sugar
• one teaspoon of mustard
• one cup of milk
• two beaten egg yolks

Method

1. 1

   Melt butter, add flour, cook till frothy.

2. 2

   Add vinegar and thicken.

3. 3

   Mix salt, sugar, mustard, and cayenne into vinegar sauce.

4. 4

   Heat milk, add beaten eggs, cook like custard.

5. 5

   Mix custard with vinegar sauce until smooth.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 44. The excerpt below is the record exactly as published.

alf teaspoon of salt, a dash of pepper, olie tablespoon of fine chopped parsley, and turn out to cool. When cold form into small cylindrical cro- quettes, dip into egg, then in bread-crumbs, and fry in hot, deep fat. Drain and garnish with parsley. ioo Home Science Cook Book, Salads and Salad Dressings. MEAT salads are suitable for the substantial dish for a family luncheon, especially in warm weather. A salad for dinner should always be of some light vege- table, like lettuce, chicory, celery, etc., prepared with a French dressing. The use of salads for winter foods seems wholly in- appropriate to some persons, for they argue that it is not natural for green plants to grow in winter, and, therefore, such things are not suitable for food at that season. But with our artificial manner, of living we require green food in winter almost as much as in summer. Even without lettuce or celery, palatable salads can be made from the standard vegetables and fruits which we have practically all the year, like the apple, cab- bage, potato, onion, and canned tomato. French Dressing. Use two or three tablespoons of oil to one of vinegar or lemon juice, season with salt and pepper, and mix thoroughly, adding the vinegar gradually. Tarragon vinegar may be used, or a few drops of onion juice. Mayonnaise Dressing. Mix together one-half teaspoon each of salt and mus- tard, a speck of cayenne, and one tablespoon each of lemon juice and vinegar. In another bowl beat the yolk of an egg slightly with fork or wooden spoon, and drop in the oil slowly ; as it thickens add a little of the other mixture. The process will be more rapid if Salads and Salad Dressings. 101 to' utensils and materials are cold. Continue till one cup of oil and all the seasoning have been used. Keep the dressing in a cold place until nearly ready to serve the salad. A half cup of thick whipped cream may be folded in just before serving, and more seasoning added. The dressing may be colored with lobster coral dried and pounded, or with spinach green, parsley, or with the color pastes. Never mix the mayonnaise dressing with the meat or fish until ready to serve, and then use only part of it, and spread the remainder over the top. Mayonnaise Tartare. This is simply the addition of chopped olives, pickles, parsley, capers, and onions to the mayonnaise. Use one-fourth cup in all, with one cup of dressing. Boiled Salad Dressing. Melt two tablespoons of butter in a saucepan, add two tablespoons of flour, cook together till frothy, but not browned, add one-half cup of vinegar, and continue cooking till the mixture thickens; then remove from the stove. Thoroughly mix one teaspoon each of salt, sugar, and mustard, and a few grains of cayenne, and sift into the vinegar sauce, stirring in smoothly. Heat one cup of milk in a double boiler, add two beaten egg yolks

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