The 1918 Fanny Farmer Cookbook

Mix dry ingredients, add butter, egg, and vinegar slowly. Cook over boiling water, stirring

constantly, until mixture thickens; cool, and add to heavy cream, beaten until stiff.

Boiled Dressing I

/4 tablespoon salt

1/2 tablespoon flour

teaspoon

mustard

Yolks 2 eggs

1/2 tablespoons

sugar

1/2 tablespoons

melted butter

Few grains

cayenne

/4 cup milk

/4 cup vinegar

Mix dry ingredients, add yolks of eggs slightly beaten, butter, milk, and vinegar very slowly.

Cook over boiling water until mixture thickens; strain and cool.

Boiled Dressing II

Yolks 4 eggs

tablespoon lemon

juice

/2 cup olive oil

1/2 teaspoons salt

tablespoons

vinegar

teaspoons

powdered sugar

pint whipped cream

Beat yolks of eggs slightly, add gradually one−half of the oil and lemon juice. Cook in double

boiler until mixture thickens; chill, and add gradually remaining oil, salt, and sugar. Just

before

serving add cream.

German Dressing

/2 cup thick cream

/4 teaspoon salt

tablespoons vinegar

Chapter XXI − SALADS AND SALAD DRESSINGS

373