Boiled Salad Dressing
“E.11.C.” (Earn Street) writes: Mix teaspoon flour, half teaspoon mustard, two tablespoons sugar, half teaspoon salt, add one egg, beat well, add half cup vinegar or lemon juice, half cup water, mix well, put in saucepan and stir till quite thick, but don’t let it boil. Bottle for use, add milk or cream to thin down when using. ♦ * * ♦ Boiled Salad Dressing (To Keep). 2oz butter, 2 eggs, 4 cup sugar, cups milk, 1 teaspoon made mustard, salt and pepper to taste, 4 cup vinegar, put in pan, beat well with egg whisk. Cook till quite thick like custard, being careful not to let it boil. “There, are both excellent and well tried, and a great standby during holiday times. —EJH.C.
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https://paperspast.natlib.govt.nz/newspapers/ST19311216.2.101.1
Bibliographic details
Southland Times, Issue 21578, 16 December 1931, Page 12
Word Count
123Boiled Salad Dressing Southland Times, Issue 21578, 16 December 1931, Page 12
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