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Cooked Salad Dressing

(Salads) - (The Community Cook Book)







One teaspoonful salt, one teaspoonful mustard, one and one-half

teaspoonful sugar, few grains cayenne, three-fourths tablespoonful

flour, yolks of two eggs, three-fourths cup of scalded milk, one-half

cup hot vinegar, one and one-half teaspoonful melted butter. Mix the dry

ingredients, add the yolks and mix thoroughly; add the scalded milk,

return to double boiler, add the hot vinegar, stirring constantly until

mixture thickens, add the butter. Cool before using.

Other Recipes


Cooked Salad Dressing

Yolks 2 eggs

1/2 teaspoon dry mustard

1/2 teaspoon salt

4 tablespoons butter

6 tablespoons hot vinegar

1 tablespoon sugar



Beat yolks until creamy, add to them the mustard, salt and sugar. Beat

in slowly the butter melted, also add vinegar. Cook until it thickens.

It is best to make this in a double boiler. When cold, add 1 cup sweet

or sour cream.



This keeps well and is particularly fine for lettuce, celery, beans,

asparagus or cauliflower.









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