Cream Salad Dressing

Ingredients

• one cup vinegar
• butter size of walnut
• one egg
• one-half cup granulated sugar
• one teaspoonful of salt
• one teaspoon of ground mustard
• one-half teaspoon of white pepper
• four teaspoons of flour

Method

1. 1

   Heat vinegar and butter.

2. 2

   Beat egg and mix with sugar, salt, mustard, pepper, and flour.

3. 3

   Add vinegar gradually, return to heat, and stir until thick.

4. 4

   Add cream to taste.

As published

This recipe was extracted from The National home cook book (1900), page 75. The excerpt below is the record exactly as published.

CREAM SALAD—Dressing: Put on to heat one cup vine- — ‘gar (reduced if strong), butter size of walnut. Then beat ~ together one egg, one-half cup granulated sugar, one tea- — spoonful each of salt and ground mustard, one-half teaspoon of white pepper, and four teaspoons of flour. Beat until smooth, add the vinegar a little at a time, return to the = ‘stove and stir constantly until thick, then add all the — ‘eream it will bear. It will keep a long time. IT have made ~ t for church suppers and have had lots of calls for the re- ty ieee baat A 5 easpoonful of olive oil if liked. Can be used for potato sal- es e. : Ss . OMIAYONNAISE—Yolks four eggs, one-half cup cream or ilk, one-half cup sugar, salt and pepper to taste. A little it of mustard. A pinch of cayenne pepper. Boil. Then ~~ dd three-fourths pint of good vinegar and a lump of but- — er size of egg. Thin with cream. This will keep a week ‘ nh cool weather. i "i es MAYONNAISE (Begless)—Mix a teaspoon of ground ~ ustard with a teaspoon of water. Then add slowly about — hree tablespoons of oil, or enough until it is very stiff. ,, hen thin to the right consistency with vinegar or lemon ~ juice; salt to taste. This must be stirred vigorously during — ‘the whole process. EL be ata g | SALAD HINTS ee oe, In mixing salads the oil should be added first and thor- pevehly ‘spread before adding the other ingredients and gee mixing. R: ; chick Salads which, like cucumber, are very moist and cooling hould have an extra pinch of pepper added to counteract — he chilling effect on the eater’s stomach. — Gute - Endives should be scalded and then chilled to make them ~ ‘more digestible for elderly folk, children or invalids. eset - ‘Whenever it is possible, pure lemon juice should be sub- ~ tituted. for vinegar as being more wholesome than the atter. ‘ . ; ae ’ FOR A SALAD DISH GARNISH—Have whites and yolks f hard-boiled eggs chopped separately and laid over top OFss 55 ny salad in stripes’ of yellow and white or in rings. <Any = retty design can be made. Chopped boiled beets or pickles —_— an also be used. The edges can be, garnished with pars- — ley. < ; vas ae : : “cucumbers are very good cut into potato salad, Sauces oe aa ' APPLE—Pare as many apples as you wish, slice thin, --+ into basin or pudding dish with enough sugar to make “m sweet; add a little water, bake slowly until soft; they ‘1 turn a rich red and have a flavor far exceeding stewed ples. ee BREAD SAUCE FOR GAME AND POULTRY—Put into a uble boiler two cups milk (part cream is better), and ace over the fire. Add a small-sized onion stuck with wo or three cloves and a cup of finely sifted bread crumbs. — ‘over and simmer 20 minutes. Remove onion, add table- ~~ oon butter, season with sait, pepper, serve hot. See CARAMEL—One cupful of light brown sugar, butter the ize of an egg. Boil butter and sugar three minutes, then lowly two tablespoons of flour, then, slowly, boiling water ough to thin. ‘Good and easily made. ee fe age CELERY. SAUCE—Take 30 large tomatoes, three or four ads of celery, five onions, four red peppers, chopped fine to- ther, 15 tablespoons sugar, a handful of salt, one cup vinegar

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