TH E MANITOBA HEALTH COOK BOOK

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Salad Dressing

1 egg 1 c. vinegar 1 ¢. sugar
1 t.salt VY, t. pepper 1 T. mustard
1 T. cornstarch 1c. milk

Beat eggs, add milk and mix in dry ingredients, bring to a
boil, add vinegar, and boil until thick.

Salad Cream Dressing

6 egg yolks or Cayenne pepper 3 T. sugar
3 whole eggs 1 ec. cream 1 T. flour
1 c. diluted vinegar sweet or sour Y, t. salt

1 T. mustard

Mix all ingredients and cook slowly until thick. When using,
thin with cream.

Cooked Dressing for Fruit Salad

2 eggs “se t. paprika 1 c. sour cream
Y, T. sugar y Se ad , t. mustard
2 t. Sa

Beat eggs, add other ingredients and mix thoroughly. Cook
in double boiler, and stir constantly until mixture thickens.

Cooked Salad Dressing

1 t. mustard I teat 1 t. sugar
2.7: four Ys t. paprika 1 egg
% c. milk 4 ec. vinegar 1 T. butter

Mix dry ingredients well. Add well beaten egg and mix until
smooth. Add milk and vinegar and cook over hot water until
thick, stirring constantly. Remove from fire, add butter and cool.

Boiled Salad Dressing

2 egg yolks 2 t. salt 1 t. mustard
1 pinch cayenne 1%, T. sugar 1 T. flour
14% T. melted butter Yee. vinegar 3% ¢. milk

Mix dry ingredients, add eggs, then butter, milk and vinegar.
Cook until thickened. If dressing is too thick when ready to use,
thin with cold vinegar.

Mayonnaise Dressing

1 egg yolk 3%, to 1c. salad oil Y, t. sugar
Y, t. salt 2 T. lemon juice or Paprika to taste
vinegar

Mix seasonings with | T. vinegar or lemon juice, add yolk of
egg, and beat slightly. Then begin adding oil, a t. or 2 at a time,
beating thoroughly. When enough oil has been added to make

mixture thick, add remaining acid, and gradually beat in the rest
of the oil.

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