Cream Dressing

Ingredients

• 1/2 tbls. salt
• 2 1/2 tbls. melted butter
• 1/2 tbls. mustard
• 1/2 cup cream
• 1/2 tbls. sugar
• 1/4 cup vinegar
• 1 egg slightly beaten

Method

1. 1

   Mix ingredients in order given, adding very slowly.

2. 2

   Cook over boiling water, stirring constantly until mixture thickens, strain and cool.

Nutrition per serving

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 28. The excerpt below is the record exactly as published.

CREAM DRESSING. 1 cup milk. 2 tbls. melted butter. 4 tbls. flour. Salt and cayenne pepper. Cream butter and flour together, stir this in the hot milk until smooth, cook until rather thick, add the mashed egg whites, salt and cayenne to taste. Put a spoonful on each round of toast, sprinkle the top with grated yolks, serve immediately. Miss Silvia Northcutt, Louisville, Kentucky. CHEESE SALAD. 1 pt. stiff whipped cream. 1 cup grated cheese. 1 pk. gelatine. 1/2 pimento. 1/2 green pepper. Juice of 1 lemon. 14 t-spoon salt. Soak gelatine in a little cold water, then mix all together. Place in mold to congeal. Turn out on platter of lettuce. Serve with mayonnaise. Mrs. Beckley Griffin. CHAPTER IX. LUNCHEONS AND SUPPERS SALADS. Mrs. Norman Pool, Chairman. All salad ingredients should be chilled and all salads should be served very cold — Green and fruit salads with French or cooked dressings are less fattening than meat and eggs or cheese salads with mayonnaise. The beaten white of egg added to mayonnaise makes it thicker but holds it longer and gives more mayonnaise. To marinate foods let stand in oil, vinegar, salt and pepper. Miss M. P. Means. TOMATO & CHICKEN LAYER SALAD. Aspic Mixture can tomatoes, 2 lbs. tbls. gelatine, cloves, pepper corns. 1 medium sized onion (sliced) 2 t-spoons salt. 1 t-spoon sugar. 1 small bay leaf. Cook above ingredients 20 minutes, then strain. Soak gela- tine in a little cold water until soft, add this to the hot liquid and stir until dissolved. Divide the liquid into 2 equal parts ; one- half goes on bottom, remainder on the top, chicken mixture between! Chicken Mixture. 2 or 3 cups chicken (chopped Salt and pepper, fine). 2 tbls. gelatine. 4 tbls. mayonnaise. Add gelatine (which was put in a i/t cup cold water and dis- solved over hot water) to chicken, salt and pepper to taste ; mix well together. Stir in mayonnaise last. Allow to cool. Use either a square mold or a pyrex bread pan. Pour 1/2 of tomato liquid into the mold and set aside to cool. When quite firm, spread the chicken mixture smoothly on top of it. Pour other half of tomato jelly on top and place in ice box, 3 or 4 hours. Remove from mold by plac- ing hot towel around it or dipping into hot water a few seconds. < O W M o h:3 U^ SALADS, SANDWICHES AND DRESSINGS 59 Slice like brick ice cream and place over lettuce leaf, 1/2 tbls. mayon- naise on side. This amount serves 8. Mrs. F. J. Massenburg. CLAM SALAD. Small Little Neck clams. White or red pepper. Head of lettuce. Mayonnaise or tabasco sauce. Lemon juice. The very small neck clams may be served in a salad. Put them on crisp lettuce. Season with a little lemon juice and white or red pepper. Mayonnaise or tabasco sauce can be used. Mrs. K. G. Hardin. BOLIVIA SALAD. 11/2 cups hard boiled potatoes 1/2 tbls. chopped chives. (cubed). 11/2 tbls. finely chopped red 3 hard boiled eggs. peppers. Mix thoroughly and pour over cream dressing, given below. CREAM DRESSING. i/i tbls. salt. 21/2 tbls, melted butter. 1/2 tbls. mustard. % cup cream. % tbls. sugar. 14 cup vinegar. 1 egg slightly beaten

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