Lettuce Salad with Cream Dressing.
- ½ cupful of new milk, if you have no cream.
- 1 teaspoonful of corn-starch.
- Whites of 2 eggs, beaten stiff.
- 3 tablespoonfuls of vinegar.
- 2 tablespoonfuls best salad oil.
- 2 teaspoonfuls powdered sugar.
- 1 teaspoonful of salt.
- ½ teaspoonful of pepper.
- 1 teaspoonful of made mustard.
Heat the milk (or cream) almost to boiling; stir in the corn-starch wet up with cold milk. Boil up, add the sugar, and take from the fire. Cool, beat in the frothed whites, oil, pepper, mustard and salt, and, when the lettuce is shred fine, add the vinegar to the dressing, and pour over it. Toss up with a silver fork. Eat very soon.