Inexpensive Salad Dressing

Ingredients

• The yolks of four eggs
• one-half cup of vinegar
• three tablespoons of sugar
• one-half teaspoon of mustard
• one-half teaspoon of salt
• lump of butter the size of a walnut

Method

1. 1

   Cook till it thickens.

2. 2

   Will keep indefinitely.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 47. The excerpt below is the record exactly as published.

one-half teaspoon of mustard, one-half teaspoon of salt, one-half cup of cream. Wet the mus- tard in a little vinegar, heat all the ingredients except egg and cream, over steam, then add beaten egg, lastly cream. fc 100 SALADS SALAD DRESSING. Miss Alice Woods. One tablespoon of butter into which mix one tea- spoon of flour ; acid one cup of vinegar and bring- to a boiling point. Pour this over the beaten yolks of four or five eggs. Add one teaspoon of salt, one teaspoon of ground mustard mixed with two tablespoons of cream, pinch of cayenne pepper, one teaspoon of sugar. Mix all together and stir on stove until it boils. Thin with cream. SALAD DRESSING. Mrs. Sarah V. Dean. One pint of vinegar and lump of butter scalded, beat two whole eggs on yolks of four, one-half cup of sugar and one cup of sweet milk, add two teaspoonsful of mustard, salt and pepper, add this to the hot vine- gar and butter and cook till it thickens. This is fine for cold cabbage or lettuce. SALAD DRESSING. Mrs. Jennie Willets. Yolks of four eggs, one-half teaspoon of mustard, one-half teaspoon of salt, one teaspoon of sugar. Beat thoroughly. Heat two tablespoons of vinegar and two of water, add to above. Cook over hot water till it thickens. While hot beat in half as much olive oil or butter, and reduce with cream. MAYONNAISE DRESSING. Mrs. Jos. Stevenson. The yolks of five eggs, one-half cup of cream, one- half cup of vinegar, butter the size of a walnut, one- half teaspoonful of mustard, little salt, three table- spoonsful of sugar, put vinegar and butter on stove and let come to a boil. Have eggs beaten in very light with cream, sugar and mustard. Add this to the boil- ing vinegar and stir constantly until it comes to the boil. Beat until cool. Add one-half cup of whipped cream when ready to serve. Good with any salad. SALADS 101 WHITE CREAM SALAD DRESSING. Mrs. L. J. Menold, Princeton, 111. One cup of cream heated hot, add scant tablespoon of flour blended with tablespoon of vinegar, butter the size of a small walnut. Pour on beaten whites of three eggs. Stir well, season with sugar, mustard, etc., to taste. TOMATO CUPS FOR SALAD. Select smooth tomatoes of uniform size, scald, peel, remove pulp and put on ice. They may be filled with any salad mixture — nuts and celery — add bit of cu- cumbers is excellent. Yellow tomatoes should be used at a yellow function. INEXPENSIVE SALAD DRESSING. ~ Mrs. J. A. Joel. The yolks of four eggs, or two whole eggs, one- half cup of vinegar, three tablespoons of sugar, one- half teaspoon of mustard, one-half teaspoon of salt, a little pepper, lump of butter the size of a walnut

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