Salad Dressing

Ingredients

• % cupful cornstarch
• 2 tablespoonfuls paprika
• % cupful sugar
• 1 teaspoonful salt
• 3 pints milk
• 2% cupfuls vinegar
• 1 tablespoonful mustard
• 8 egg yolks

Method

1. 1

   Mix the cornstarch, sugar, mustard, salt and paprika together and stir in the scalded milk.

2. 2

   Beat the egg yolks and add the vinegar to them.

3. 3

   Stir this into the thickened milk and cook 5 minutes, stirring constantly.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 95. The excerpt below is the record exactly as published.

salad dressing 2 teaspoonfuls pepper % cupful whole mustard seed 1 small bunch celery salt to taste Put the ingredients through a food grinder after shelling the nuts. If the salad dressing fails to make the salad moist enough, add the vinegar from the pickles. Serve on lettuce leaves. Hot Chocolate (25 servings) 1^2 cupfuls grated chocolate 3 cupfuls boiling water % cupful sugar 1 gallon milk % teaspoonful salt 2i/2 teaspoonfuls vanilla 197 198 THE FARM COOK A^^D RULE BOOK Mix the dry ingredients with the boiling water and boil until the mixture is smooth and glossy. Add the scalded milk and cook from 10 to 20 minutes. Add vanilla just before serving. Coffee If a large coffee pot is not available, use an enamel kettle or boiler. In a cheesecloth bag place 1 pound of coffee for every 50 cupfuls of coffee desired, and use 8 qnarts of rapidly boiling water for every pound of coffee. Drop the bag of coffee in the boiling water and use a cup to pour the water on the bag until it is thoroughly soaked. Then remove the coffee from the fire and stir the bag in the hot, but not boiling, liquid 5 minutes. Lift up the bag and let it drain, then remove it entirely and keep the coffee hot, but do not boil. Serve as soon as possible after being made. Oyster Stew 2 gallons milk 2 tablespoonfuls salt 2 quarts oysters 1 teaspoonful white pepper 1 cupful butter Scald the milk and add the oysters, butter and pepper. Cook until the edges of the oysters begin to curl. Add salt just before serving. This makes 30 servings. Potato Salad 5 pints boiled potatoes ^ teaspoonful white pepper 2 cupfuls celery or sliced cucumber 3 cupfuls salad dressing 1 tablespoonful salt 1 pimento 1 tablespoonful chopped onion Dice the potatoes, chop the celery, onion and pimento. Com- bine with the other ingredients. This makes 15 servings. Salad Dressing % cupful cornstarch 2 tablespoonfuls paprika % cupful sugar 1 teaspoonful salt 3 pints milk 2% cupfuls vinegar 1 tablespoonful mustard 8 egg yolks

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