Salad Dressing

Ingredients

• 2 eggs
• 1 tablespoon sugar
• 1 pt. milk
• 1 teaspoon mustard
• 1 cup vinegar
• 1 teaspoon salt
• 2 tablespoons Melrose flour

Method

1. 1

   Mix all ingredients together and cook until thick.

Nutrition per serving

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 30. The excerpt below is the record exactly as published.

SALAD DRESSING V2 cup lemon juice 1 cup pineapple juice 1 teaspoon corn starch 1 cu^o orange juice Yolk of 3 eggs 1 teaspoon vanilla. Cook in double boiler until custard thickness. Add vanilla when cool. Fold in 1 pint cream. — Mrs. Frank Bennett. MEXICAN MAYONNAISE 1 cup water 1 tablespoon Melrose flour 1 tablespoon vinegar 2 egg yolks Wesson oil or olive oil. Put water and vinegar on to boil, Add flour and cook until thick. Add ('gg" yolks well beaten, and proceed as in mayonnaise, adding oil, sugar, salt, cayenne and lemon juice. — Mrs. W. H. Reddish, Morganton, N. C. 80 USE ROYAL BAKING POWDER TO OBTAIN BEST RESULTS CREOLE SALAD DRESSING V2 cupful olive oil 5 tablespoons vinegar V2 teaspoon powdered sugar 1 teaspoon salt V2 tablespoon minced parsley 2 tablespoons chopped pimientoes 3 tablespoons chopped peppers 1 tablespoon minced onions Mix thoroughly, let chill and shake well before using. A mason jar is best to shake in. It's good with asparagus, tomatoes, cucumbers, lettuce or romaine salad. Shake dressing until thick. It will keep for weeks on ice. —Mrs. W. T. Rose. ROQUEFORT DRESSING To three tablespoons of mayonnaise dressing all three-fourths cup of mashed Roquefort cheese. Season highly with salt and cayenne. — Mrs. C. N. Ingram, Darlington, S. C. COOKED DRESSING FOR SLAW, OR SALADS 1 cup of milk 2 eggs 1 tablespoon Melrose flour 1 tablespoon sugar V2 tablespoon mustard V2 tablespoon salt Celery seed, onion or garlic 3 tablespoons Wesson oil Scald milk. Beat eggs slightly; add dry ingredients and oil, then slowly cook in the milk, beating well. When thick, add hot vinegar to taste. —Mrs. R. E. Little. DRESSING FOR FRUIT SALAD Juice from 1 large can pineapple 2 tablespoons butter 2 egg yolks 1 rounded tablespoon Melrose flour % cup sugar Juice of 1 lemon. Heat pineapple juice. Mix together egg yolks, sugar, butter, flour and lemon juice. Pour hot pineapple juice over this, then fold in two well-beaten egg whites. Cook in double boiler until thick. When cold, beat into this % pint whipped cream. — Mrs. Jas. S. Webb. MAYONNAISE 1 teaspoon mustard Vs teaspoon pepper 1 teaspoon salt Vs teaspoon peprika 1 egg yolk 4 tablespoons 'lemon juice IV2 cups Wesson oil Dash of cayenne. Mix dry ingredients, add the egg yolk and mix well. Add the oil, a very little at a time at first, and beat constantly. When an emulsion is made add the oil and lemon juice alternately. 81 BUICK CARS LEAD, YEAR AFTER YEAR CREAMY SALAD DRESSING Put into a double boiler, 4 lightly beaten eggs, and Vfc cup each of vinegar and water. Stir over the fire until thick. Then add Y2 cup butter. Mix together 1 teaspoon each of dry mustard and sugar and a pinch of cayenne pepper. Add a spoonful of the cooked dressing to these seasonings and stir until smooth. Add balance of dressing and thoroughly mix. Thin with milk or cream as needed. This will keep for weeks if kept in a cool place. — Mrs. J. D. Maynard. SALAD DRESSING 2 eggs 1 tablespoon sugar 1 pt. milk 1 teaspoon mustard 1 cup vinegar 1 teaspoon salt 2 tablespoons Melrose flour

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