Cream Salad Dressing

Ingredients

• two tablespoonfuls of butter
• a teaspoonful of salt
• a teaspoonful of sugar
• half a teaspoonful of mustard
• half a teaspoonful of paprika
• the yolks of two eggs
• four tablespoonfuls of hot tarragon, or plain vinegar
• three-quarters of a cup of whipped cream

Method

1. 1

   Cream the butter, add salt, sugar, mustard, and paprika.

2. 2

   In a double boiler, beat the yolks and add hot vinegar slowly while beating until thick.

3. 3

   Remove from heat, add seasoned butter, beat thoroughly, and when cold, add whipped cream.

As published

This recipe was extracted from Kirmess cook book (1907), page 87. The excerpt below is the record exactly as published.

CREAM SALAD DRESSING. Mrs. Seely's Cook Boole. A delicious cream boiled dressing for salads that may be used where oil is not liked. Cream two tablespoon- fuls of butter, add a teaspoonful each of salt and sugar, half a tcav*5poonful each of mustard and paprika, or a SALADS. 203 dash of cayenne in place of the latter. Put the yolks of two eggs slightly beaten in a double boiler, add slowly four tablespoonfuls of hot tarragon, or plain vinegar, beating constantly until thick. Eemove from the fire, add the seasoned butter, beat thoroughly, and when per- fectly cold add three-quarters of a cup of whipped cream and serve. FBENGH DRESSING. Six tablespoonfuls of oil, three tablespoonfuls of malt vinegar, one-half teaspoonful of tarragon vinegar. Add salt and white pepper to taste. Mix well together. Serve with lettuce, cold asparagus, etc. FRENCH DRESSING. Six tablespoonfuls of oil, three tablespoonfuls of malt vinegar, one-half tablespoonful of tarragon vinegar, salt and white pepper to taste, the white of one egg, and four tablespoonfuls of cream. Mix well together with wire whisk. Serve with lettuce, cold asparagus, etc. FRENCH SALAD DRESSING. Three tablespoonfuls of olive oil, one tablespoon of lemon juice. Mix salt, red pepper, a little mustard, and a trifle of sugar; stir smooth with oil; to these ingre- dients add the oil and vinegar. MAYONNAISE DRESSING. A scant half teaspoonful of mustard and a little water mixed to a thick paste. Stir in the yolk of one egg, then add olive oil — ^a teaspoonful or two at a time until you have the desired amount. Stir constantly with a fork. Season with vinegar, salt, dash of cayenne, and lemon juice, if desired. Should the dressing 204 KIRMESS COOK BOOK. thicken too quickly^ thin it with vinegar. Should it curdle, commence again with a little mustard paste, yolk of another egg, and gradually stir in the first mix- ture. Keep on ice until served. MAYONNAISE DRESSING. Have at hand the yolks of two eggs, one-half of a teaspoonful of salt,

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