Sweet Cream Dressing

Ingredients

• Two cups of thin sweet cream
• % cup sugar
• 44 teaspoon of mustard
• 2 eggs
• % cup of vinegar
• 144 teaspoon of salt

Method

1. 1

   Put the cream on stove to heat.

2. 2

   Beat up the eggs, mustard, and salt.

3. 3

   When cream is at boiling point, add the other mixture, stir constantly.

4. 4

   When it begins to thicken, add vinegar.

5. 5

   Cook a few minutes longer, still stirring and cool.

Nutrition per serving

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 11. The excerpt below is the record exactly as published.

SWEET CREAM DRESSING. Two cups of thin sweet cream, % cup e sugar, 44 teaspoon of-mustard, 2 eggs, % cup of vinegar, 144 teaspoon of salt. oe Put the cream on stove to heat. Beat up the eggs,mustard and salt. When ~ << cream is at boiling point add the other mixture, stir constantly. When it oy begins to thicken add vinegar. Cook a few minutes longer, still stirring — and cool.—Mrs. W. Hockin, Clive, Alta. EGG DRESSING. Two teaspoons of salt, 2 teaspoons white sugar, % ~~ teaspoon of red pepper, % cup of boiling water, 2 teaspoons of mustard, 2 teaspoons flour, % cup butter, 5 eggs well beaten. Cook in a double boiler until thick, then add % cup of hot vinegar. Will keep in a cool place 2 or 3 weeks. Take as much as needed at one time. Add cream or sweet milk © to thin.—Mrs. HE. E. Harrison, Ingoldsby, Ont. FRENCH DRESSING. % teaspoon of salt, 1-8 teaspoon of pepper, (= tablespoons salad oil, 2 tablespoons vinegar or lemon juice. Mix in a half ~ pint Fruit Jar or in a catsup bottle. Shake vigorously until thoroughly mix- - ed, put away to chill. Shake just before serving. If you want onion or gar- — lic flavor, nib bowl with cut surface of either. Orange, pineapple or grape fruit juice can be used instead of lemon for variety—Mrs. W. G. Brown, — Sherbrooke, Que. MAYONNAISE DRESSING. One egg or yolk-of two eggs, 2 cups of salad oil, juice of 1 lemon, 1 teaspoon of mustard, 1 teaspoon of salt, 1 teaspoon — of sugar, 1 tablespoon of vinegar, paprika to taste, 1 tablespoon of boiling — water. Mix the dry seasonings, add to yolks of eggs and boiling water in. ~ the conical shaped bowl, an egg beater with a centre drive does the best — work, add three tablespoons of oil drop by drop, beating constantly, then — add the oil one tablespoon at a time, beat it thoroughly each time, as the — mixture thickens preceptibly add the lemon juice and vinegar a little ata | time. When thoroughly incorporated add the rest of the oil a tablespoon at atime. Put in glass jars and cover close. Place in an ice box to be used when needed. Do not stir it when you open it. Take out as much as’ | you need with a tablespoon and close the jar. Let stand one hour after ~ made to cool before using. When using, thin with whipped cream to the a desired thickness. If a mildly-seasoned dressing is wanted omit mustard — and sugar.—Mrs. John Carson, Paxton Valley, N.B. FRENCH MUSTARD DRESSING. Three rounding tablespoons of mus- 9 tard, 3 rounding tablespoons brown sugar, 1 teaspoon flour. Mix these to- ae gether and add one well beaten egg and pour one cup of vinegar. Mix all together and cook in a double boiler, stirring constantly.—Miss Anna Mc- er Phail, McPhail, Ont. MUSTARD CREAM DRESSING. One cup of vinegar, 1 tablespoon | flour, pinch of salt, 1 tablespoon mustard, 1 egg. Put 1 cup of vinegar on stove to heat; mix 1 tablespoon of mustard, 1 tablespoon of flour in a little | vinegar. Cook until thick. When cool it is ready for use.—Mrs. Richmond — . Walker, Newross, N.S. “73 MAGNET “BY-PASS” GASOLINE ENGINE OPERATED BY NINE-YEAR-OLD BOY — > Mr. Thos. A. McFarlane, Waasis Sta., Sunbury Co., N. B., says:—I have _— tested my Magnet 5 H.P. Gasoline Engine every way and find it just as — represented—the most economical and easiest operated engine on the markt. It requires less gasoline and oil than any engine I have ever seen. I have Laas x sawed wood all day on only two gallons of gasoline. It is so easy to under- stand and operate that my son, nine years of age, operates it most of the time oo _ I consider the Magnet the best investment I have ever made. It saves me — much hard work and money. ‘ ges | 16": Sas at ee ee - TOMATO SALAD DRESSING. Can be used for cabbage salad. 1 cup of vinegar, butter size of walnut, 2 tablespoons of sugar, 1 teaspoon of mus- tard, 4% cup of water, 2 eggs beaten, 1 tablespoon flour. Beat all together and stir in to the boiling water, stir until thick—Mrs. Simon Maddigan, Palmer, Sask. VINEGAR SALAD DRESSING. -% teaspoon salt, % teaspoon of pepper, 1% teaspoon mustard, 1 big teaspoon flour, 1%, cup sugar

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