Salad Dressing
From The Portland Woman's Exchange Cook Book, 1913
Serves 8
Delicious as a dressing for stuffed eggs and lettuce.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 51. The excerpt below is the record exactly as published.
Salad Dressing. Half cup sugar stirred with 1 round tablespoon cornstarch. Add 1 cup hot water. Cook 10 minutes. Add juice and grated rind of one orange and juice of half a lemon. Strain. When ready to serve stir in 1 cup whipped cream. It is better if it can stand overnight. Miss Kate W. Failing. Bocquef ort Cheese Dressing. Cheese the size of an egg. 1 good-sized clove of garlic, cut up. SALADS 133 Yi teaspoon salt; rosen paprika to make red. 4 tablespoons olive oil. 1 scant tablespoon C. & B. tarragon vinegar. Yi teaspoon Worcestershire sauce. Do no mash cheese too finei Mrs, Kollock, Cheese Straws. 2 cups stale grated cheese. 1 cup flour. Yi cup butter. Cold water to make paste; dash red pepper. Cut in strips and bake in quick oven. Mrs. Wells Gilbert. Salad Dressing. Yi cup oil. 5 tablespoons vinegar. Yi tablespoon powdered sugar. Yi small onion, finely chopped; twice as much finely chopped parsley. 4 green bell peppers, chopped. 2 red peppers, chopped. 1 teaspoon salt
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