Page:The Pilgrim Cookbook.djvu/45

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Fruit Salad Dressing.

Beat 4 egg yolks with ½ cup honey and the grated rind and juice of 1 lemon until light. Put in double boiler and boil until thick; when nearly cold add 12 marshmallows cut in pieces. Let stand until cold. When ready to serve add ½ pint whipping cream which has been whipped stiff.—Mrs. W. Mampe.

Fruit Salad Dressing.

One egg, 2 level tablespoons sugar, 2 level tablespoons lemon juice, and 2 level tablespoons pineapple or orange juice. Beat the egg, add sugar and fruit juices and cook in a double boiler, stirring constantly until thickened. Cool and combine with salad. Excellent with any combination of fruits.—Mrs. H. A. Zorn.

Fruit Salad Dressing.

The juice of 3 lemons, juice of 2 oranges, 3 eggs, ½ cup sugar. Boil slowly till clear and add 1 cup whipped cream. Delicious.—Mrs. Chas. North.

Salad Dressing.

One-half teaspoon paprika, ¼ teaspoon salt, ¼ teaspoon black pepper, 2 teaspoons powdered sugar, 2 tablespoons olive oil, 3 tablespoons vinegar. Mix together and chill with ice before adding vinegar.—Mrs. F. Neyendorf.

Cream Dressing.

Mix 1 teaspoonful of salt, 1 teaspoonful of flour, 1 teaspoonful mustard, 1 tablespoonful of sugar and 2 tablespoonful of butter. Then add the beaten yolks of 2 eggs, ¾ cup cream and lastly ¼ cup vinegar; cook over hot water until it thickens. Chill before using.—Mrs. Anna A. Jaekel.

Nonpareil Salad Dressing.

Yolks of 8 eggs well beaten, 1 cupful of white sugar, ½ cup of rich cream, 1 tablespoon of mustard, 1 tablespoon salt, 1 tablespoon pepper. Mix thoroughly, then put over fire 1½ pints vinegar and ½ cupful butter. If vinegar is too strong