Reference > Farmer's Cookbook > SALADS AND SALAD DRESSINGS > Cream Dressing II
  Cream Dressing I Boiled Dressing I  
CONTENTS · BIBLIOGRAPHIC RECORD

Cream Dressing II

1 teaspoon mustard
Few grains cayenne
1 teaspoon salt
1 teaspoon butter
2 teaspoons flour
Yolk 1 egg
11/2 teaspoons powdered sugar
1/3 cup vinegar
1/2 cup thick cream, sweet or sour

Mix dry ingredients, add butter, egg, and vinegar slowly. Cook over boiling water, stirring constantly, until mixture thickens; cool, and add to heavy cream, beaten until stiff.


CONTENTS · BIBLIOGRAPHIC RECORD
  Cream Dressing I Boiled Dressing I  
 
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