Fruit Dressing

Ingredients

• Combine 2 beaten egg yolks
• %2 cup sugar
• % t. salt
• 4 cup lemon juice
• 1 t. grated lemon rind
• 1 T. vinegar

Method

1. 1

   Cook over hot water until thick, stirring constantly.

2. 2

   Add 1 t. butter.

3. 3

   Cool.

4. 4

   Before serving fold in cup heavy cream whipped.

Nutrition per serving

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 58. The excerpt below is the record exactly as published.

FRUIT DRESSING Combine 2 beaten egg yolks, %2 cup sugar, % t. salt, 4 cup lemon juice, 1 t. grated lemon rind and 1 T. vin- egar. Cook over hot water until thick, stirring constantly. Add 1 t. butter. Cool. Before serving fold in cup heavy cream whipped. Mrs. Ella S. Churen Ronda Club 22 HOME DEMONSTRATION CLUB COOK BOOK SANDWICH SPREADS Shade of the Earl of Sandwich Would not now recognize his invention, With its modern spread of fruit or fish, Or most anything you might. mention. CREAM CHEESE AND PINEAPPLE 1 package cream cheese Mayonnaise to make a smooth paste 1% cup crushed pineapple Mix well. Mrs. Ralph Taylor Mountain View Club PIMIENTO-CHEESE SANDWICH SPREAD 1% lb. cheese 2 eggs 1 large size can pimiento Mash pimiento with potato masher, and add cheese cut up. Let heat slowly and stir often until cheese is melted. Add eggs well beaten. When making sandwiches, put a little may- | onnaise on side of bread. Mrs. Annie H. Greene Home Demonstration Agent OPEN-FACE BLACK WALNUT Spread thin slices of rye or graham bread with butter. Cut in rounds. Spread with any soft cheese which has been mixed with coarsely chopped nuts. Garnish with sliced stuffed olives. Mrs. Larry Emerson Mountain Vew Club RELISH SANDWICH SPREAD 1 gal. green tomatoes 1 qt. onions 1 qt. green and red peppers 1 qt. sugar 1 qt. vinegar

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