Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Cooked Salad Dressing.

1 gill of vinegar.

2 eggs.

1 tablespoonful of sugar.

1/2 teaspoonful of mustard.

1/2 teaspoonful of salt.

1 gill of rich cream.

Beat the eggs well, and stir into them the sugar, salt, and mustard, which should first be mixed together. Now add the vinegar, and place the bowl on the range in a saucepan of boiling water. Beat constantly with an egg-beater until the dressing becomes thick and light. Take from the fire at once, and turn into a cold bowl to prevent curdling; or the bowl in which it was cooked may be placed in a pan of ice water, and the mixture be stirred until cool.

Beat the cream to a thick froth, and stir it into the cold dressing. If you have no cream stir a tablespoonful of butter into the hot mixture. When cold, if too thick, add a few tablespoonfuls of milk.