Salad Dressing

Ingredients

• Two eggs
• six tablespoonfuls of vinegar
• one small teaspoonful of mustard
• one teaspoonful of sugar
• one teaspoonful of butter
• a little salt and pepper
• half cup cream

Method

1. 1

   Cook in double boiler, stirring constantly.

2. 2

   When thick, add cream if possible.

Nutrition per serving

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 50. The excerpt below is the record exactly as published.

salad dressing. — Mrs. J. L. Nelson. Apple Salad. — Three teacups of apple pared and cut in small blocks, one teacup of chopped celery, and one of English walnuts broken in bits. Use mayonnaise dressing, serve on lettuce leaf and- garnish with celery tops. If you like apples, allow an apple to each person to be served. Apple Salad. — Six apples, very firm ones, one can sliced pine- apple, quarter pound shelled pecan nuts; slice all the fruits thin, removing hard parts of the pineapple. Break nuts in small pieces, and add dressing (given with celery salad) from one to two hours before using. — Mrs. J. L. Nelson. Apple Salad. — Peel and grate half dozen apples, chop fine ' 88 HOW WE COOK IN TENNESSEE. quarter pound of celery, quarter pound of English walnuts, three bananas. Mix all together. Add pinch of salt and sugar to taste. Serve with whipped cream. — Mrs. Gr. M. Savage. Pear and Nut Salad. — Mix quarter pound of shelled pecans with quarter pound of shelled walnuts. Mix with oil salad dressing. Serve on half a canned pear on lettuce leaf. Put a little of the dressing on the top. — Miss Patty Crook. French Fruit Salad. — One head lettuce, one dozen English walnuts, two dozen large white grapes, three bananas, two or- anges, half pint mayonnaise. Peel the oranges, divide the lobes and cut each lobe into three pieces, removing the seed. Skin the white grapes with a very sharp knife and remove the seed. Shell and halve the walnuts. Slice bananas with a silver knife. Arrange the fruit on the lettuce, rejecting all leaves but the most crisp and delicate. Cover with mayonnaise dressing and serve ice cold. American Beauty Salad. — Cut in small pieces equal parts of tart apples, oranges, fresh pineapple and celery. Put in after dinner coffee cups. Pour over some lemon jelly, colored with the red coloring found in gelatine boxes, also add a little of Price's fruit color, to give the desired red. When firm, turn out on lettuce leaves. Press half an English walnut on top and serve with stiff mayonnaise made with plenty of whipped cream. — Mrs. Gov. Folk. Grape Fruit Salad. — Cut three grape fruits in half, crosswise. With a sharp knife cut out the meat so that it can be cut in blocks if possible. Pare and cut in blocks two or three apples, quarter pound of nuts, either pecans or walnuts, quarter pound of white grapes, about half a bunch of celery. Take the small- est, curliest leaves of lettuce, and line the six half grape fruits with it. Mix the salad well with mayonnaise dressing and serve in the lettuce lined cases. — Miss Pattie Crook. Fruit Salad. — One can sliced pineapple (drain juice off), cut in dice and put in bottom of salad dish, half pound English HOW WE COOK IN TENNESSEE. 80 Dabney Furniture Co. 127-129 E. College St. Jackson, Tenn. $30,000 of Furniture, Carpets, Curtains, Stoves. DILLINGHAM'S Meat Market, Dealer in Fresh and Smoked Meats of All Kinds, Produce and Fruits. 542 E. Chester St. Phone 53. walnuts (break in bits), quarter pound of malaga grapes (cut in two and remove seed). Over this put one cup of salad dressing. Just before serving put over this one or one and one- half cups whipped cream. Pick one large orange to pieces and stick about in the cream, and quarter pound candied cherries. Serve with Long Branch wafers. — Mrs. Lee Agnew. Cream Dressing for Fruit Salad. — Half teaspoonful each of salt, mustard, flour, three-quarters cup of sugar, one egg slightly beaten, two and one-half tablespoonfuls of butter, three-quarters cup of cream, and slowly add quarter cup of vinegar. Cook over boiling water until mixture thickens, stir- ring constantly. — Mrs. Lee Agnew. Salad Dressing. — Two eggs, six tablespoonfuls of vinegar, one small teaspoonful of mustard, one teaspoonful of sugar, one teaspoonful of butter, a little salt and pepper. Cook in double boiler, stirring constantly. When thick add half cup cream

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