Salad Dressing Without Oil

Ingredients

• Piece of butter the size of an egg
• sifted flour till thick
• one cupful of milk
• one cupful of vinegar
• two eggs (beaten)
• salt, pepper, mustard, seasoned as you wish
• one tablespoon of sugar
• a half cupful of well-beaten sour or sweet cream

Method

1. 1

   Heat butter, add sifted flour till thick.

2. 2

   Then add milk, when smooth add vinegar, beaten eggs, salt, pepper, mustard, and sugar.

3. 3

   Cook till thick.

4. 4

   The addition of cream will be found excellent.

As published

This recipe was extracted from The Rural cook book (1907), page 138. The excerpt below is the record exactly as published.

One cupful vinegar, one-half cupful sugar, butter the size of a walnut, salt and pepper to taste, scant tablespoon of cornstarch or flour. Mix thoroughly, boil till it thickens, pour over the sliced boiled beets and serve immediately. Butter Dressing for Potato Salad. — One cupful butter, melted, into which is stirred one tablespoonful of flour, half cupful of vinegar, one teaspoonful salt, one egg, half teaspoonful mustard, and a little pepper. Add a small cupful of boiling water, and cook together until thickened like cream. Dressing With Bacon Fat,— Cook two tablespoon fuls of flour and a dash of paprika or red pepper in five tablespoon fuls of hot bacon fat. Add four or five tablespoonfuls of vinegar and half a cupful of water. Stir and cook until boiling. Then gradually pour over the beaten yolk of an egg (preferably two yolks). Return to the fire (over hot water) to cook the egg, and add salt if needed. Use when cold. This dressing is particularly good with endive or lettuce, alone or with eggs. French Dressing. — This consists of fhr^e tablespoonfuls of oil to one tablespoonful of vinegar. For every tablespoonful of vinegar and three of oil, take one-half teaspoonful of salt and one-fourth teaspoonful of black or white pepper. Mix ihe salt and pepper with the oil and add the vinegar gradually, stirring thoroughly until it becomes white and a little thickened. This dressing must be used as soon as it is made or it will separate. Prepared Dressing. — Here :s a delicious salad dressing, which will keep a long time if put on ice, or in a cold place. Mix half a cupful of oil, five tablespoonfuls vinegar, half a teaspoonful powdered sugar, half a small Bermuda onion, finely chopped, two tablespoonfuls chopped parsley, half a tablespoonful chopped red pepper, one tablespoonful chopped green pepper, one teaspoonful salt. Let it stand for an hour, then whip up with an e^ beater before using. Sour Cream Dressing.-;-Chill a cupful of rich sour cream until very cold, then beat well foi'-five minutes, adding, while beating, a tablespoon- ful of powdered sugar and a half teaspoonful of lemon juice. Slice chilled cucumbers very thin, and serve with this dressing. Salad Dressing Without Oil. — Piece of butter the size of an egg. Heat in granite basin, add sifted flour till thick. Then add one cupful of milk. When smooth add one cupful vinegar; two eggs (beaten); salt, 184 THE RURAL COOK BOOK. pepper, red or black, iniistard, seasoned as you wish ; one tablespoon of sugar. Cook till tliiek. The iidilion of a half ciipful of well-beaten sour or sweet cream

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