Salad Dressing

Ingredients

• 1% cup sugar
• 14 cup vinegar
• pinch of salt
• mustard
• 1 egg well beaten
• cream

Method

1. 1

   Mix sugar, vinegar, salt, and mustard.

2. 2

   Boil the mixture and add a beaten egg.

3. 3

   Add cream to achieve desired thickness.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 45. The excerpt below is the record exactly as published.

Salad Dressing. 2 tablespoons butter, 3 tablespoons flour, 2 tablespoons sugar, 2 eggs, 1 teaspoon salt, 44 teaspoon — mustard, 1 cup milk, 4 cup vinegar. Make a sauce of butter, flour and milk, beat eggs and add seasonings. Add first mixture grad- ually to egg mixture and cook over hot water, add vinegar and — strain, cool before serving. | ' MRS. A. W. SHINER. Baked Apple Salad. Peel and core, but leave whole, nice firm apples. Bake in moderate oven. After baking fill the heart with — chopped nuts, olives and pimentos mixed with salad dressing. Pour — salad dressing over the fruit and sprinkle with nut meats. MRS. SAM NAYLOR, Sunnyside. Apple and Banana Salad. Roll some sliced bananas in lemon — juice and sugar. To this add an equal amount of finely sliced eat-— ing apples. Prepare skin of bananas by removing one-third sec- tion. Mix apples and bananas together with a French dressing. Fill the shells and dot with mayonnaise dressing. May be served with toasted snowflake sodas. MRS. SAM NAYLOR, Sunnyside. Date and Apple Salad. Peel and core 4 large tender apples — and cut them carefully into straws. Stone 14 cup dates, cut them up and add carefully to apples. Over this pour dressing, carefully made. Cover and allow to stand 14 hour. Serve on lettuce leaves, — adding teaspoon mayonnaise to garnish, also a few stuffed dates. MRS. SAM NAYLOR, Sunnyside. Banana Salad. 2 oranges, 4 bananas, 14, pound peanuts (chop- ped fine), lemon juice. Cut bananas into halves lengthwise and then cut each half into quarter lengthwise. Roll each piece in fine- ly chopped peanuts. Arrange with slices of oranges on lettuce leaves and serve with mayonnaise dressing thinned with lemon uice. : | MRS. J. VIVIAN POWELL. Chicken Salad. Dice boiled chicken (white meat only) with celery and a little lettuce and then mix with salt and pepper to taste, vinegar and mayonnaise dressing, mix well, then serve on a leaf of lettuce with mayonnaise dressing and 14 of a boiled egg, with pickle on the side. Shrimp, lobster and crab meat mixed the same as the chicken salad makes a delightful salad. | RINETTI & CAPITOLA. Water Lily Salad. 6 eggs boiled hard, remove yolks, cut the whites into pieces lengthwise. Select large nasturtium leaves and arrange the strips of whites on the leaves to represent petals. Mash yolks thoroughly adding 4 tablespoons mustard, 14 teaspoon salt and 14 teaspoon paprika. Mould 6 round balls ‘and place in eenter of whites which represent petals. Put a little cracked ice around the edge of the nasturtium leaves. wg MRS. DRUCILLA J. POW HEB. yt MRS. C. H. ARCHER . CARBON COUNTY COOK BOOK 15 Asparagus Salad. Lettuce, cooked asparagus, hard boiled egg whites, salad dressing, pimentos, ripe olives, pickles, finely chop- ped parsley. In individual nests of lettuce leaves arrange aspara- gus in inch pieces, cover with salad dressing and sprinkle with hard cooked egg yolks chopped fine, mixed with 14 as much each of pickle and pimento finely chopped and 1% as much parsley fine- ly chopped, sprinkle grated ezg whites on top. MRS. EMILY JUDD, Kenilworth. Salad Dressing. 1% cup sugar, 14 cup vinegar, pinch of salt and mustard, stir well together and put on stove to boil. Add 1 egg well beaten. Add cream

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