Fruit Salad with Cooked Dressing

Ingredients

• Put one-half pint of milk in a double boiler.
• add one-third cup butter.
• two heaping tablespoons of flour.
• add three well-beaten eggs.
• two tablespoonfuls sugar.
• one teaspoonful salt.
• one teaspoon mustard.
• add one-half cup of vinegar.
• add whipped cream to equal portion of dressing.
• Bananas, oranges, pineapples, seeded California or Malaga grapes.

Method

1. 1

   Put one-half pint of milk in a double boiler, add one-third cup butter rubbed smooth with two heaping tablespoons of flour, when milk begins to boil.

2. 2

   When this is boiled smooth and thick, add three well-beaten eggs, two tablespoonfuls sugar, one teaspoonful salt, one teaspoon mustard and saltspoon of paprika.

3. 3

   When all these ingredients are thoroughly blended, add one-half cup of vinegar.

4. 4

   Remove from fire, and when thoroughly cold, add whipped cream to equal portion of dressing.

5. 5

   Place fruit on bed of lettuce, add dressing immediately before serving.

As published

This recipe was extracted from Kirmess cook book (1907), page 102. The excerpt below is the record exactly as published.

RUIT SALAD, WITH COOKED DRESSING. Mrs. E. H. A. Correa, HohoJcen, N. J. Bananas, oranges, pineapples, seeded California or Malaga grapes, with blanched almonds on a bed of let- tuce form the salad. Dressing: Put one-half pint of milk in a double boiler, add one-third cup butter rubbed smooth with two heaping tablespoons of flour, when milk begins to boil. When this is boiled smooth and 238 KIRMESS COOK BOOK. thick^ add three well-beaten eggs, two tablespoonfuls sugar, one teaspoonful salt, one teaspoon mustard and saltspoon of paprika. When all these ingredients are thoroughly blended, add one-half cup of vinegar. Be- move from fire, and when thoroughly cold, add whipped cream to equal portion of dressing.

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