Lettuce Dressing

Ingredients

• One egg
• three tablespoons of vinegar
• one tablespoon of sugar
• one tablespoon of butter
• one-half teaspoon of mustard
• one-half teaspoon of salt
• one-half cup of cream

Method

1. 1

   Wet the mustard in a little vinegar.

2. 2

   Heat all the ingredients except egg and cream over steam.

3. 3

   Then add beaten egg, lastly the cream.

Nutrition per serving

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 32. The excerpt below is the record exactly as published.

LETTUCE DRESSING. Mrs. Franc Hubbard. One egg", three tablespoons of vinegar, one table- spoon each of sugar and butter, one-half teaspoon each of mustard and salt, one-half cup of cream. Wet the mustard in a little vinegar. Heat all the in- gredients except egg and cream over steam. Then add beaten egg, lastly the cream. MACARONI AND CHEESE. Mrs. Jas. Stevenson, Tarkio, Mo. Break in pieces, boil about an hour in plenty of water, adding more as it soaks into macaroni. Put in baking dish, alternate layers of macaroni and grated *Jie*-se. Salt and pepper to taste ; nearly cover with milk ; bake about half an hour. A beaten egg may be added. MACARONI AND TOMATOES. After soaking a cupful of macaroni, which has been broken into pieces, one hour in cold water, wash and boil twenty minutes. Make a puree of one quart of tomatoes and one small onion. Add a lump of butter size of an egg, salt and pepper to taste (sugar, if de- sired). Drain macaroni ; add puree. Serve. STEWED MACARONI. Boil two ounces of macaroni in water ; drain well. Put into a sauce pan one ounce of butter, mix with one tablespoon of flour

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