Cooked Dressing

Ingredients

• 5 yolks beaten slightly
• 5 teaspoons sugar
• 1 teaspoon salt
• scant teaspoon mustard
• 34 cup vinegar
• scant 14 cup butter
• thin with cream

Method

1. 1

   Cook in double boiler until thick.

2. 2

   When cooked, add butter; for potato salad, use sour cream instead of sweet.

As published

This recipe was extracted from The Carbon County cook book (1926), page 48. The excerpt below is the record exactly as published.

Cooked Dressing. 5 yolks beaten slightly, 5 teaspoons sugar, 1] teaspoon salt, scant teaspoon mustard, 34, cup vinegar. Cook in double boiler until thick. When cooked add scant 14 cup butter; thin with cream. For potato salad use sour cream instead of sweet. MRS. G. O. HORNER. Salmon Salad. 1 can salmon, 6 boiled potatoes, 2 dill pickles, a few nice olives chopped from pits, a small quantity of celery, 1 onion if desired, 6 hard boiled eggs. Season to taste. Cut ingred- ients into desired shapes and combine with any good salad dress- ing. The yolks of eggs may be grated and used to garnish salad. — MRS. ©. N. RUSSELL. | Salad Dressing. 1 teaspoon mustard, 2 tablespoons sugar, 1 teaspoon salt, 2 eggs, 5 tablespoons vinegar. Cook until thick like custard. When cold add whipped cream. MRS. WINIFRED CALLAHAN. MRS. J. H: REDD. Salad Dressing. 3 tablespoons mustard, 1 egg, 1 teaspoon vinegar, 1 tablespoon best olive oil. Add egg and beat until smooth. Add vinegar a little at a time. Set on stove and cook 3 or 4 min- ‘utes, stirring all the time. When cool add 1 tablespoon of the best olive oil, taking care to get it all thoroughly worked together and free from lumps. MRS. J. J. WHIGMANN. Fruit Salad Dressing. 1 pint water, butter size of walnut 1 cup sugar, 2 tablespoons cornstarch. Mix sugar and cornstarch with a little cold water, add boiling water and butter. Bring to a good boil. When cool add juice of 1 lemon. Add cup whipped cream when ready to serve. MRS. oui WHITMORE. MRS. A. W. McKINNON. Sandwich Filling. 1 tablespoon butter, 1 cup sugar, 2 eggs, 2 lemons, 1 grated rind. Cream butter and sugar, add egg beaten, then lemon juice. Cook in double boiler until thick. Spread on - glices of bread and butter. BELINDA LANGFORD. Fruit Salad Dressing. Two-thirds cup sugar, 1 tablespoon of - cornstarch, 1 cup boiled water. Mix sugar and cornstarch. Make a paste with cold water. Add to 1 cup boiling water. Cook until thick. Remove from fire, add grated peel and juice of 1 orange and juice of 44 lemon. When ready to serve mix with 1 cup of ~ whipped cream. | MRS. JOHN BRYNER. ADLY AND EFFIE McINTIRE. | Mayonnaise Without Oil. 2 eggs, 1 tablespoon mustard, but- _ ter size of egg, 44 cup vinegar. Beat eggs lightly, add sugar and - mustard, then add butter and vinegar. Cook in double boiler until smooth and thick ; remove and add pinch of salt. MRS. ELIZA FOWLER. * ,. Ns cot treme all A Success Test! Can You Score 100 Per Cent 2? THRIFT IS: 40 Per Cent Regular Saving 20 Per Cent Wise Spending 20 Per Cent Ability In Your Work 20 Per Cent Financial Judgment From 60 to 80 Per Cent Qualifies For Prosperity 100 Per Cent Qualifies For a Fortune SAVE SYSTEMATICALLY AT THE HAST NATIONAL BANK PRICE, UTAH Send It To The Laundry Have you tried our Rough Dry Service? Try it. It will please you. PRICE STEAM LAUNDRY Phone 218 Price, Utah Our Suits Will Suit You Just Like Your Wife’s Cooking. All Our Merchandise Fully Guaranteed. Stokers Tosgéery PRICE, UTAH ie CARBON COUNTY COOK BOOK 81 Boiled Salad Dressing. 1 tablespoon salt, 1 dessert spoon mustard, 114 tablespoons sugar, 2 grains cayenne pepper (pinch), l%4 tablespoon flour, 2 eggs, 34, cup milk, 34 cup vinegar

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