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Simple E C's Salad Dressing Cooking Recipe

Below is the quick and easy cooking recipe for E C's Salad Dressing.

Pour one pint of boiling water into a farina boiler; add six tablespoonfuls of vinegar; place on the stove. Beat six eggs lightly. Mix, with a little cold water, two tablespoonfuls of mustard, two teaspoonfuls of salt, a pinch of cayenne pepper, and one heaping tablespoonful of corn-starch.

Beat this mixture up with the eggs, and stir it very slowly into the boiling water and vinegar, after having removed the latter from the stove—in order to prevent possibility of curdling. Return to the stove; stir constantly until quite thick. Remove from the stove, and add immediately half a pound of butter; stir until the butter is thoroughly melted. Now put the yolks of two[32] eggs on a plate, and, using a fork, mix gradually with them half a pint of olive-oil, stirring it in vigorously. When the first mixture is cold, beat the second into it. If more oil is desired, the yolk of another egg must be mixed with it.

This recipe will make about one quart of dressing. If less is wished, part of the first mixture can be saved in a cool place, and can be used later by making a fresh supply of the olive-oil mixed with yolk of egg.


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