Salad Dressing

Ingredients

• 2 eggs
• 6 tablespoons vinegar
• 4 tablespoons thick cream
• 1 teaspoon salt
• 1 half teaspoon mustard
• 1 tablespoon sugar

Method

1. 1

   Beat eggs, add all ingredients, put in double boiler.

2. 2

   Just allow it to boil a minute, then add one piece of butter the size of a walnut.

3. 3

   Put it away to cool.

4. 4

   Thin with either milk or cream for use.

Nutrition per serving

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 13. The excerpt below is the record exactly as published.

Salad Dressing 4 tablespoons butter 1 tablespoon sugar 1 tablespoon flour 1 teaspoon salt 1 cup sweet milk 1 half cup vinegar 3 eggs 1 large teaspoon mustard Pinch of red pepper First melt the butttr in sauce pan, add flour, stir till smooth. Add milk, stir till it begins to boil. Place pan in a larger one filled with hot water. Let cook a few minutes stirring occassionally so it won't lump. Beat eggs light, add to them salt, pepper, sugar and mustard which have been mixed dry. Add vinegar and stir all into the boiling mixture. Let cool and it is ready to use. — MRS. B. FIELDS, 704 E. Sixth St., Hanford. 40 FEDERATION COOK ROOK Crab Salad Boil the crabs and when done remove the meat in as large pieces as possible. Pour over this a French dressing made of salad oil, vinegar, pepper and salt. Serve with white lettuce leaves. Crab salad is much improved by re- maining on ice a few hours. — MRS. MADGE LAWSON, 410 S. Pasadena Ave. Salad Dressing Romaine Mix together in a bowl, 1 teaspoon grated onion, 1 tea- spoon of lemon juice and 1 saltspoon of salt, dry mustard, powdered sugar and white pepper, a tablespoon of vinegar, 3 tablespoon of olive oil. — B. L. TURNER. Boiled Salad Dressing 1 half teaspoon salt 1 and 1 half tablespoons sugar 1 half tablespoons flour 1 and 1 half tablespoons melted butter 1 fourth cup vinegar 1 teaspoon mustard A few grains cayenne Yolk of 2 eggs 3 quarters cup sweet milk Mix dry ingredients. Add yolk of eggs beaten lightly. Add to this scalded milk and cook in double boiler until thick. Add hot vinegar slowly. — Miss MYRTLE B. CRAIG. Teacher of Domestic Science, Lincoln Institute. Salad Dressing 2 eggs 6 tablespoons vinegar 4 tablespoons thick cream 1 teaspoon salt 1 teaspoon salt 1 half teaspoon mustard

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