Cream Salad Dressing

Ingredients

• 2 tablespoons butter
• 3 tablespoons flour
• 2 tablespoons sugar
• 2 eggs
• 1 teaspoon salt
• 44 teaspoon mustard
• 1 cup milk
• 4 cup vinegar

Method

1. 1

   Make a sauce of butter, flour, and milk.

2. 2

   Beat eggs and add seasonings.

3. 3

   Gradually add the first mixture to the egg mixture and cook over hot water.

4. 4

   Add vinegar and strain, cool before serving.

As published

This recipe was extracted from The Carbon County cook book (1926), page 45. The excerpt below is the record exactly as published.

Cream Salad Dressing. 2 tablespoons butter, 3 tablespoons flour, 2 tablespoons sugar, 2 eggs, 1 teaspoon salt, 44 teaspoon — mustard, 1 cup milk, 4 cup vinegar. Make a sauce of butter, flour and milk, beat eggs and add seasonings. Add first mixture grad- ually to egg mixture and cook over hot water, add vinegar and — strain, cool before serving. | ' MRS. A. W. SHINER. Baked Apple Salad. Peel and core, but leave whole, nice firm apples. Bake in moderate oven. After baking fill the heart with — chopped nuts, olives and pimentos mixed with salad dressing. Pour — salad dressing over the fruit and sprinkle with nut meats. MRS. SAM NAYLOR, Sunnyside. Apple and Banana Salad. Roll some sliced bananas in lemon — juice and sugar. To this add an equal amount of finely sliced eat-— ing apples. Prepare skin of bananas by removing one-third sec- tion. Mix apples and bananas together with a French dressing. Fill the shells and dot with mayonnaise dressing. May be served with toasted snowflake sodas. MRS. SAM NAYLOR, Sunnyside. Date and Apple Salad. Peel and core 4 large tender apples — and cut them carefully into straws. Stone 14 cup dates, cut them up and add carefully to apples. Over this pour dressing, carefully made. Cover and allow to stand 14 hour. Serve on lettuce leaves, — adding teaspoon mayonnaise to garnish, also a few stuffed dates. MRS. SAM NAYLOR, Sunnyside. Banana Salad. 2 oranges, 4 bananas, 14, pound peanuts (chop- ped fine), lemon juice. Cut bananas into halves lengthwise and then cut each half into quarter lengthwise. Roll each piece in fine- ly chopped peanuts. Arrange with slices of oranges on lettuce leaves and serve with mayonnaise dressing thinned with lemon uice. : | MRS. J. VIVIAN POWELL. Chicken Salad. Dice boiled chicken (white meat only) with celery and a little lettuce and then mix with salt and pepper to taste, vinegar and mayonnaise dressing, mix well, then serve on a leaf of lettuce with mayonnaise dressing and 14 of a boiled egg, with pickle on the side. Shrimp, lobster and crab meat mixed the same as the chicken salad makes a delightful salad. | RINETTI & CAPITOLA. Water Lily Salad. 6 eggs boiled hard, remove yolks, cut the whites into pieces lengthwise. Select large nasturtium leaves and arrange the strips of whites on the leaves to represent petals. Mash yolks thoroughly adding 4 tablespoons mustard, 14 teaspoon salt and 14 teaspoon paprika. Mould 6 round balls ‘and place in eenter of whites which represent petals. Put a little cracked ice around the edge of the nasturtium leaves. wg MRS. DRUCILLA J. POW HEB. yt MRS. C. H. ARCHER . CARBON COUNTY COOK BOOK 15 Asparagus Salad. Lettuce, cooked asparagus, hard boiled egg whites, salad dressing, pimentos, ripe olives, pickles, finely chop- ped parsley. In individual nests of lettuce leaves arrange aspara- gus in inch pieces, cover with salad dressing and sprinkle with hard cooked egg yolks chopped fine, mixed with 14 as much each of pickle and pimento finely chopped and 1% as much parsley fine- ly chopped, sprinkle grated ezg whites on top. MRS. EMILY JUDD, Kenilworth. Salad Dressing. 1% cup sugar, 14 cup vinegar, pinch of salt and mustard, stir well together and put on stove to boil. Add 1 egg well beaten. Add cream to make as thin as desired. MRS. JULIA WENDEL. Fruit Salad Dressing. To 1 cup pineapple juice add 2 table- spoons flour, 4 tablespoons sugar and 1 teaspoon butter. Dilute pineapple juice 14 with water. Heat juice and water together. Add other ingredients, cool and serve in fruit mixture. Whipped cream may be added. LEONA BRYNER. : Salad Dressing. 14 cup sugar, 2 tablespoons flour, 1 table- spoon mustard, 14 teaspoon salt, 1 cup vinegar, 2 eggs. Mix dry ingredients, add eggs and vinegar and beat with Dover egg beater. Cook in a double boiler to consistency of custard. Let cool. When ready to serve add 1 cup whipped cream. | MRS. ELIZA FOWLER. Take above recipe, double the ingredients omitting the cream. When cool add 1 tall can of milk. Whip all together with Dover egg beater. If kept in a cool place it will keep indefinitely. MRS. MARY PB. BEAN. Cheese Relish. 1 cup grated cream cheese, 14 cup cream or rich milk, 1 level teaspoon dry mustard, 1 level teaspoon salt, 2 eggs well beaten together, 14 small can pimentoes cut in pieces, butter the size of an egg. Put butter in double boiler and when melted add milk, then salt and mustard, well blended. When milk is warm add cheese, stirring constantly until it melts. Now add eggs and stir constantly until a thick custard. Take from fire and add pimentoes. Set away unit cold and serve with crackers and hot coffee. Do not make into sandwiches, but serve from the bow] into bread and butter plates. MRS. F. M. SANFORD. Shrimp Salad. 1 can shrimp, 1 small onion, 2 eggs hardboiled. Method: Rinse shrimps in cold water, chop onion and eggs and mix together with mayonnaise. Serve on lettuce leaves with I French dressing. MRS. CARRIE BHAN. _ Chicken Salad. 1 quart cold boiled chicken cut into small ‘cubes, 1 pint finely cut celery, 1 teaspoon salt, 14 teaspoon pepper, 2 hard boiled eggs, 2 cups mayonnaise dressing.” es CLARA FAUSETT, tlt Sie eae hee. PES as Starting Right Building her home in her rose tinted world, the bride of today will yet be practical enough to adopt the modern idea of personal shopping, careful selection and close comparison of values. She will pay cash and, in all probability, keep a bud- get—shrewdly planning to be of every assistance to her young husband in his early struggles for that suecess which they hope to attain. Home training and domestic science courses will have given her a thorough knowledge of relative food values and Skaggs Stores will provide her with a dependable and economical source of supply. “Cash a Carr ry” an UTAH STORES SUMNERS|| - Furniture Store ewe || STAR THEATRE PRICE, UTAH Majestic Ranges— GREENHALGH REMEDY CO., INC. Rheumatism, Goiter and Elite Millinery Co. Throat Trouble, a Specialty INCORPOR DDH C. M. DANIELS, Agent Distinctive New Millinery Panama Hotel There are Models to fit every Type. Price, Utah CARBON COUNTY COOK BOOK U7 A Good Salad Dressing That Will Keep. Beat together yolks of 3 eggs or 2 whole eggs (yolks are better), 1 teaspoon mustard,

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