Cooked Dressing

Ingredients

• 1 t. dry mustard
• %4 cup milk
• % t. sugar
• 1% T. butter
• 2 egg yolks
• % cup vinegar

Method

1. 1

   Combine dry ingredients.

2. 2

   Add egg yolks, blend carefully.

3. 3

   Mix in butter, milk and vinegar slowly.

4. 4

   Cook until thick in double boiler.

5. 5

   Let cool before adding to salad.

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 57. The excerpt below is the record exactly as published.

Cooked dressing Chop onion fine, cut potatoes in cubes, cut yolks and whites of eggs in small pieces or rings. Mix with cooked dressing. Season with salt and black pepper. Mrs. Howard MeNeil Millers Creek Club CRANBERRY SALAD MOLDS 1 T, unflavored gelatine 1 cup crushed pineapple 1 small glass cranberry sauce 14% cup chopped walnut meats 1% cup cold water 14 cup lemon juice 1 cup chopped celery Dissolve gelatine in cold water Heat crushed pineapple. Add gela- tine, stir well. Add lemon juice and cranberry sauce. Beat smooth. Chill partially. Add celery and nuts. Pour into oiled molds. Chill until firm. Unmold on pineapple slices. Garnish with endive. Serves 6 to 8. Mrs. Ella S, Church Ronda Club MARBLED LETTUCE 1 head lettuce 3 oz. cream cheese 1 T. minced green pepper 2 T. diced tomatoes 1 t. minced onion 2 T. grated carrots YT. salt 1-8 t. worcestershire sauce 1-8 t. pepper Remove loose outer leaves from head of lettuce and with sharp knife carve it as you would an apple to re- move entire heart. Cream cheese; add vegetables and seasonings and pack lightly in center of lettuce. Wrap in damp cloth and waxed paper and chill in refrigerator until ready to serve. Slice head in quarters. Serves 4, Mrs. Fred A. Sale Ronda Club 120 HOME DEMONSTRATION CLUB COOK BOOK CRANBERRY SALAD 1 lb. cranberries 4 red apples 2 oranges 1 cup nuts 2 packages lemon jello Grind cranberries, apples, oranges. Add tuts. Dissolve jello. Let cool and add cranberries, apples, oranges and. nuts. Congeal in jello molds. Serve on lettuce leaves with mayonnaise. This makes a very pretty Christmas salad. Mrs. Arvil Gentry Pleasant Ridge Club CHERRY SALAD Cut in half, desired number of ban- anas. Lay on crisp lettuce leaves. Put 1% dozen cherries and fill with blanch- ed peanuts. Serve with mayonnaise. Mrs. Harvey Church Ronda Club POTATO AND PEA SALAD 2 cups boiled potatoes, diced Ye eup French dressing 1 cup boiled peas Lettuce and mayonnaise Pour 2-3 of French dressing over diced potatoes and the other 1-3 over the peas and set where they will chill. After 1 hour, combine them and ar- range on lettuce leaves. Garnish with mayonnaise. Mrs. Homer Carter Pleasant Ridge Club POTATO SALAD 2 cups cold potatoes 2 eggs, hard cooked 1-8 t. cayenne pepper Y% onion 1 cup celery latbecsalt 2 T. red bell pepper Cut potatoes and celery into dice; chop onion, eggs and pepper. Mix with mayonnaise or boiled dressing and serve on lettuce. Cucumber may be added if desired. Mrs. J. P. Pardue Roaring River Club COOKED DRESSING Mo, Beh 2 Detour 1 t. dry mustard %4 cup milk % t. sugar 1% T. butter 2 egg yolks - % cup vinegar

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