Salad Dressing

Ingredients

• 1% teaspoon salt.
• 1 egg
• 1 teaspoon sugar.
• 1 teaspoon dry mustard
• Pinch of pepper.
• 1 tablespoon wesson oil
• Add 1 tablespoon of water.
• 1 tablespoon lemon Juice or vinegar.

Method

1. 1

   Mix salt, egg, sugar, mustard, and pepper.

2. 2

   Pour in oil and beat until thickens.

Nutrition per serving

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 16. The excerpt below is the record exactly as published.

salad dressing on top. Mrs. J. E. Rupy. Fruit Salad Put layers of bananas, oranges, grated cocoanut and pine- apple in a dish. Sweeten and let stand a while before serving. Mrs. J. E. Rupy. Salad Dressing Mix Break in 1% teaspoon salt. 1 egg and beat vigorously a few 1 teaspoon sugar. seconds. 1 teaspoon dry mustard Pour in Pinch of pepper. 1 tablespoon wesson oil and beat a Add 1 tablespoon of water. few seconds, then add 2 cups of Stir, then add 1 tablespoon lemon the oil and beat until it thickens. Juice or vinegar. Mrs. P. B. Macruper. Chicken Salad Boil chicken until tender and cut in small pieces, add celery chopped fine, two boiled eggs, a few pieces of pickle, if desired, add one cup mayonnaise and season with salt and pepper. Mrs. R. B. Tempreton. Chicken Salad 4 or 5 pound chicken. 1 big stalk celery. Pepper and salt. 1 pint mayonnaise. Cook chicken until real tender, dice chicken and celery, add pepper, salt and mayonnaise and serve on lettuce or as sand- wishes. Mrs. W. Il. WELLONS. Cold Slaw Dressing 34 cup vinegar. 1 egg. 1 dash cayenne pepper. 2 teaspoons sugar. 1 pinch mustard and salt. Lump of butter size of an egg. Beat egg and butter together, then add vinegar and other ingredients. Set over fire, stir constantly until it reaches the boiling point and becomes thick. Mrs. T. T: WELions. 35 See that the name KNOX is on each package of Gelatine you buy Orange-Pecan Salad 1 banana. 14 cup pecan-meats. 2 oranges. Lettuce. French dressing. Remove skin from banana, cut in quarters lengthwise and again crosswise and roll in pecan meats, finely chopped. Peel oranges, cut in slices crosswise, and remove the center core. Insert a cube of banana in center of each slice. Arrange on a bed of lettuce, sprinkle over remainder of pecans and French dressing. This will make eight portions. Miss Ruth WEatTHERLY. Relish | Cut lettuce in small strips. Dice some sweet pickle cucum- bers and mix. Serve with mayonnaise. Chili sauce served over lettuce is a pleasing relish. Mrs. W. P. Betts. Cream Dressing 2 teaspoons mustard. 2 eggs. 1 teaspoon salt. 14 cup vinegar. 1 teaspoon sugar. 11% cup sweet milk. 2 teaspoons flour. 1 teaspoon butter. Boil all together. Mrs. W. L. Nevins. Pineapple Dressing 1 cupful of pineapple juice. 2 eggs. 34 cupful sugar. Vg cupful cream, whipped. 1 tablespoonful flour. 2 tablespoonfuls butter. Heat the pineapple juice until just warm. Blend together the flour and butter, add the egg yolks beaten and the sugar, and then the egg whites beaten stiff. Pour the warm pine- apple juice into this, place in the top of a double boiler and cook until thick. Cool and add the whipped cream. Miss RutH WeatuHerty. Mayonnaise 4 teaspoon salt. Cayenne pepper to taste. 1 egg. 1 tablespoon lemon juice or vinegar.

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