Vintage Recipes

POTATO SALAD DRESSING.

Add the well beaten yolks of five eggs to five tablespoonfuls of boiling vinegar; cook until it thickens, stirring constantly. Remove from the fire. Add two tablespoonfuls butter, and stir until cool. Season with one teaspoon mustard, one of salt, one tablespoon of sugar, pinch of cayenne pepper, one cup of cream. Use oil in place of butter, if preferred.

SALAD DRESSING.

Beat three eggs, and add a teaspoon each of salt, pepper, and mustard; six tablespoons of cream or milk, small half teacup of vinegar, and one-half cup sugar; mix thoroughly and set in top of teakettle, stirring constantly till it thickens.

SALAD DRESSING.

Beat three eggs, and add a teaspoon each of salt, pepper, and mustard; six tablespoons of cream or milk, small half teacup of vinegar, and one-half cup sugar; mix thoroughly and set in top of teakettle, stirring constantly till it thickens.

MAYONNAISE DRESSING.

Yolk of one egg, one tablespoon sugar, one saltspoon salt, one teaspoon mustard, butter size of small egg, one-half cup of vinegar; cook till thick as cream. Add one-half cup of thick cream before using.


Varied Dressings Vintage Recipe Clipping


BACK TO RECIPES