Fruit Salad Dressing

Ingredients

• Two-thirds cup sugar
• 1 tablespoon of cornstarch
• 1 cup boiled water

Method

1. 1

   Mix sugar and cornstarch.

2. 2

   Make a paste with cold water.

3. 3

   Add to 1 cup boiling water.

4. 4

   Cook until thick.

5. 5

   Remove from fire, add grated peel and juice of 1 orange and juice of 0.25 lemon.

6. 6

   When ready to serve, mix with 1 cup of whipped cream.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 48. The excerpt below is the record exactly as published.

Fruit Salad Dressing. Juice of 2 oranges and 2 lemons, 14 cup pineapple juice, 3 eggs, 1 cup sugar, butter size of walnut. Strain juices, add sugar and butter and cook in double boiler until sugar is dissolved. Add eggs ane beaten. Let come to a boil. Re- | move from fire. MRS. GOETZMAN. Cabbage and Salmon Salad. 1 quart finely sliced cabbage, salted; 1 can salmon. Dressing—1 tablespoon mustard, 1 table- spoon sugar, 1 tablespoon flour. Mix dry ingredients, add 1 egs and beat until smooth. Pour into 14 cup hot vinegor and cook in double boiler. When cold mix with the sliced cabbage and add the » salmon shredded. MRS. ALMA BALLINGER. Beet and Lettuce Salad. Cut beets in cubes arranged on bed of lettuce; arrange slices of hard boiled eggs on top. Serve with French or Mayonnaise dressing. | MRS. A. W. McKINNON. Apple Cup Salad. Take bright red apples and scoop out the pulp. Fill cups with chopped celery and nuts. Serve on lettuce with Mayonnaise dressing. Makes a pretty and dainty salad. MRS. A. W. McKINNON. Fruit Salad. Add 1 package of gelatine to 1 pint cold water. Let stand 14 hour. Pour over 1 pint boiling water. When it be- gins to set, add 1 can pineapple, 6 oranges, 6 bananas cut in small — pieces and two-thirds cup grated cocoanut. Set on ice to harden. Stir occasionally until it begins to set. a MRS. ARTHUR REDD 4 . a if c e : a, ' f : é ‘ Puy f i a ; Pie ete . .. “ w+ s- ab 1, 1. or CARBON COUNTY COOK BOOK 79 Cooked Dressing. 5 yolks beaten slightly, 5 teaspoons sugar, 1] teaspoon salt, scant teaspoon mustard, 34, cup vinegar. Cook in double boiler until thick. When cooked add scant 14 cup butter; thin with cream. For potato salad use sour cream instead of sweet. MRS. G. O. HORNER. Salmon Salad. 1 can salmon, 6 boiled potatoes, 2 dill pickles, a few nice olives chopped from pits, a small quantity of celery, 1 onion if desired, 6 hard boiled eggs. Season to taste. Cut ingred- ients into desired shapes and combine with any good salad dress- ing. The yolks of eggs may be grated and used to garnish salad. — MRS. ©. N. RUSSELL. | Salad Dressing. 1 teaspoon mustard, 2 tablespoons sugar, 1 teaspoon salt, 2 eggs, 5 tablespoons vinegar. Cook until thick like custard. When cold add whipped cream. MRS. WINIFRED CALLAHAN. MRS. J. H: REDD. Salad Dressing. 3 tablespoons mustard, 1 egg, 1 teaspoon vinegar, 1 tablespoon best olive oil. Add egg and beat until smooth. Add vinegar a little at a time. Set on stove and cook 3 or 4 min- ‘utes, stirring all the time. When cool add 1 tablespoon of the best olive oil, taking care to get it all thoroughly worked together and free from lumps. MRS. J. J. WHIGMANN. Fruit Salad Dressing. 1 pint water, butter size of walnut 1 cup sugar, 2 tablespoons cornstarch. Mix sugar and cornstarch with a little cold water, add boiling water and butter. Bring to a good boil. When cool add juice of 1 lemon. Add cup whipped cream when ready to serve. MRS. oui WHITMORE. MRS. A. W. McKINNON. Sandwich Filling. 1 tablespoon butter, 1 cup sugar, 2 eggs, 2 lemons, 1 grated rind. Cream butter and sugar, add egg beaten, then lemon juice. Cook in double boiler until thick. Spread on - glices of bread and butter. BELINDA LANGFORD. Fruit Salad Dressing. Two-thirds cup sugar, 1 tablespoon of - cornstarch, 1 cup boiled water

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