To the yolks add the salt and sugar; beat with an egg whisk until thick and light, then add gradually the melted butter and lemon juice. Cook over hot water until the mixture thickens and falls away from the sides of the pan. Take from stove, put into a glass jar, and when cool cover closely. When ready to use pour into it lightly the rich cream whipped to a stiff, dry froth. If whipped cream can not conveniently be obtained, plain sweet or sour cream may be used in the dressing, but it will not be so light and flaky.
CREAM SALAD DRESSING (PLAIN)
- Lemon juice, ½ cup.
- Sugar, 1 tablespoonful.
- Rich milk or cream, ½ cup.
- Olive oil, 1 tablespoonful.
- Salt, 1 teaspoonful.
- Eggs well beaten, 2.
Put the lemon juice into a granite dish on the stove, and add the olive oil, sugar, and salt. Put the milk or cream on the stove in another saucepan, and when hot add the beaten eggs. Let cook smooth, but do not allow it to boil or it will curdle. Remove from the stove, and when partially cool beat the two sauces together. This is a very nice dressing for vegetable salads.
CREAM SALAD DRESSING
- Cream, 1 cup.
- Milk, cold.
- Butter, size of walnut.
- Salt, 1 level teaspoonful.
- Lemon juice, 4 tablespoonfuls.
- Corn starch, 1 rounded teaspoonful.
- Eggs, 2.
- Sugar, 1 level teaspoonful.
Put the cream into a double boiler; when scalding hot add the corn starch dissolved in a little cold milk, and cook about five minutes, stirring constantly. Then add the butter. To the yolks of the eggs add the salt and sugar; beat till light and thick, then add alternately the lemon juice and the hot cooked mixture. Fold in the stiffly beaten whites, and set aside to become cold.
This dressing may be used the same as mayonnaise.
WHITE CREAM SALAD DRESSING
Make same as cream salad dressing, omitting the yolks of the eggs.