Boiled Salad Dressing. (No. 4.)
Description
This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Boiled Salad Dressing. (No. 4.)
Heat two cupfuls of rich milk (half cream is better) ; stir in two heaping tablespoonfuls of corn-starch rubbed up with three tablespoonfuls of butter. Cook one minute. Beat hard, and when cold season to taste with vinegar, mustard, etc.
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