Boiled Salad Dressing No. 1

Ingredients

• 2y2 T. flour
• 1 T. sugar
• 1 t. mustard
• 1 t. salt
• ^ c. water
• 1 ^gg or 2 ^gg yolks
• 14 c. vinegar
• 1 T. butter

Method

1. 1

   Mix dry ingredients.

2. 2

   Add vinegar and water.

3. 3

   Cook until it boils.

4. 4

   Slightly cool and add beaten egg and butter.

As published

This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 10. The excerpt below is the record exactly as published.

BOILED SALAD DRESSING NO. 1 2y2 T. flour a little paprika 1 T. sugar % t. mustard 1 t. salt ^ c. water 1 ^gg or 2 ^gg yolks 14 c. vinegar 1 T. butter 1. Mix dry ingredients. 2. Add vinegar and water. 3. Cook until it boils. 4. Slightly cool and add beaten ^^^ and butter. BOILED SALAD DRESSING NO. 2 4 T. flour a little paprika 4 T. sugar I/3 t. mustard 3 t. salt \ 1 c. water 2 eggs Yz c. vinegar Directions same as in No. 1. NOTE — 1. This makes a very thick dressing. May be thinned by adding milk, cream or whipped cream. The whipped cream gives a fluffier dressing. 2. Half vin- egar and half lemon juice may be used in any of the salad recipes, instead of all vinegar. This is a sweet salad dressing and particularly good for fruit salads. CREAM DRESSING 1 t. mustard

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