Orange Dressing

Ingredients

• 1 cup sugar
• 1 tablespoon corn starch
• 2 tablespoons sugar
• 2 tablespoons cream
• Juice of 2 lemons
• Juice and little grated rind 1 orange
• 1 tablespoon butter

Method

1. 1

   Beat yolks thoroughly, add sugar, flour, lemon juice and grated orange.

2. 2

   Add butter to boiling water, combine and cook until thick.

3. 3

   Add whipped cream when ready to serve.

Nutrition per serving

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 32. The excerpt below is the record exactly as published.

ORANGE DRESSING Grated rind of 1 orange 1 tablespoon Melrose flour 1 cup boiling water 1 tablespoon butter. Beat yolks thoroughly, add sugar, flour, lemon juice and grated orange. Add butter to boiling water, combine and cook until thick. Add whipped cream when ready to serve. — Mrs. R. 0. Crawley. HUICK CARS LEAD, YEAR AFTER YEAR San6wicl)£s The secret of good sandwiches depends largely on the dressing used to mix ingredients. For almost any mixture, use a good cooked dressing, which can be kept a long while in the ice box. Some mayonnaise should be added unless it is used in spreading the sandwich. SURPRISE SANDWICHES Use equal quantities of orange marmalade, pecan nuts and cream cheese. Mix thoroughly and spread on bread, with mayonnaise or butter. CREAMED CHEESE SANDWICH Grate cheese, mix well with boiled dressing. Add chopped nut meats. This is especially good made up with graham bread. APPLE AND PEANUT BUTTER SANDWICH Use equal amounts of peanut batter and tart apple sauce. Beat into a paste and spread on buttered bread. HOT SANDWICHES Cream cheese with a little cream and red pepper, a little salt and melted butter. Put on bread and toast quickly. TONGUE SANDWICHES Cook tongue until tender. When done, skin and put through food chopper. Mix with green peppers, chopped, or chow chow pickle. Mix with boiled dressing. RAISIN AND PEANUT SANDWICH Grind a cup of raisins with some peanuts, add a little cream or melted butter, spread on bread with mayonnaise. This sandwich is good on brown bread. TOMATO AND NUT SANDWICH Chop 3 medium sized tomatoes, add small green peppers, chopped fine, and V'i cup chopped nut meats. Mix with mayonnaise, place on lettuce leaf, and lay between thin slices of white bread, spread with mayonnaise. DEVILED EGG SANDWICH Mash 4 hard-boiled eggs fine and season with boiled dressing, celery see'd, crisp bacon, or ground ham. A little pickle may be added. Spread bread with mayonnaise and use mixture as filling. 84 BUICK CARS LEAD, Y BAR AFTER YEAR DATE SANDWICHES V2 cup dates y2 cup walnut meats % cup cream Butter Spread wheat bread with butter, mix other ingredients and fill with the mixture. PIMIENTO CHEESE SANDWICHES 1 can pimiento Boiled dressing or mayonnaise 1 cup grated cheese Salt to taste Chop pimiento fine, add cheese, and enough dressing to mix well. CHICKEN SALAD SANDWICHES 1 cup boiled chicken 1 hard-boiled egg Two-thirds cup celery Boiled dressing or mayonnaise Cut chicken, celery and egg fine. Mix with the dressing. Season with salt and pepper. EGG SANDWICHES 1 cup grated cheese 1 teaspoon celery seed 3 hard-boiled eggs Little onion juice, mayonnaise, or Salt to taste boiled dressing Mix ingredients and spread between thin slices of bread. HAM AND CHICKEN SANDWICH One-third cup butter 1 cup cold chicken 1 cup finely chopped cold boiled Dash of salt ham Paprika Cream butter, add ham and chicken, then salt and paprika. Mix with dressing and spread on bread. (Above group of recipes submitted by Mrs. R. P. Lyon.) A SWEET SANDWICH Three tablespoons lemon juice to 4 tablespoons peanut butter, V2 cup chopped pecans, and V2 cup seeded raisins chopped fine. Mix with mayonnaise and spread. — Mrs. Frank Ccvington. 85 BUICK CARS LEAD, YEAR AFTER YEAR SANDWICH FILLING Rind of 1 lemon (grated) 1 cup mayonnaise Juice of 1 lemon 3 raw egg 1 cup sugar 1 cup raisins 1 tablespoon butter 1 cup nuts Mix and boil four minutes. — Mrs. Fred Helms, Albemarle, N. C. CLUB SANDWICH i 2 slices of bread 2 slices white chicken meat 2 crisp lettuce leaves 1 slice tomato 2 thin slices of cucumber pickle Between slices of bread on which these have been placed, put a liberal spreading of mayonnaise dressing, and lay the chicken, cucumber and tomatoes. Press down and cut through diagonally with a sharp knife. — f^rs. Bill Coxe, Darlington, S. C. 8<; CHARLOTTE MARBLE & GRANITE WORKS — MONUMENTS ORANGE CUSTARD (ORIGINAL) 1 cup sugar 1 tablespoon corn starch 2 tablespoons sugar Juice of 2 lemons 2 tablespoons cream Juice and little grated rind 1 orange

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