Easter Salad

Ingredients

• U euf chatel cheese
• 1 tp mustard
• 1 tp salt
• 2 tp flour
• 1| tp powdered sugar
• a few grains cayenne
• 1 tp melted butter
• i egg yolk
• 1| tp hot vinegar
• 2 tp thick cream
• 1 green pepper
• lettuce leaves

Method

1. 1

   1.

2. 2

   Add dry ingredients.

3. 3

   2.

4. 4

   Add melted butter and mix.

5. 5

   3.

6. 6

   Beat egg and add, mixing well.

7. 7

   4.

8. 8

   Heat vinegar in granite pan.

9. 9

   5.

10. 10

    Add vinegar to the mixture slowly, stirring all the time.

11. 11

    6.

12. 12

    Cook in double boiler until thick.

13. 13

    7.

14. 14

    Cool the mixture.

15. 15

    8.

16. 16

    Beat cream and add to the dressing when ready to use.

17. 17

    9.

18. 18

    Cream the cheese.

19. 19

    10.

20. 20

    Thin slightly with a little cream.

21. 21

    11.

22. 22

    Add seasonings and mix.

23. 23

    12.

24. 24

    Add nuts and work them into the mixture.

25. 25

    13.

26. 26

    Make into small egg-shaped balls.

27. 27

    14.

28. 28

    Shred lettuce and peppers, arrange on a plate, and place dressing over the eggs.

Nutrition per serving

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 63. The excerpt below is the record exactly as published.

Easter Salad Materials used: Class Rule U euf chatel cheese cream salt and pepper chopped nuts i tp mustard J tp salt i tp flour 1 tp powdered sugar a few grains cayenne i tp melted butter i egg yolk 1| tp hot vinegar 2 tp thick cream Utensils needed: Wooden spoon spoons and knife for measuring Double boiler bowl for mixing dry ingredients Home Rule • lemon juice (if desired) lettuce leaves 1 green pepper Dressing: 1 tp mustard 1 tp salt 2 tp flour 1| tp powdered sugar a few grains cayenne 1 tp melted butter

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