Various Dressings may be served with fruit SALAD, and usually the one selected depends on the preference of those to whom it is served. However, an excellent Dressing for SALAD of this kind and one that most persons find delicious is made from fruit juices thickened by means of eggs. Whenever a recipe in this Section calls for a fruit-SALAD Dressing, this is the one that is intended.
- 1/2 c. pineapple, peach, or pear juice
- 1/2 c. orange juice
- 1/4 c. lemon juice
- 1/4 c. sugar
- 2 eggs
Mix the fruit juices, add the sugar, beat the eggs slightly, and add them. Put the whole into a double boiler and cook until the mixture begins to thicken. Remove from the fire and beat for a few seconds with a rotary egg beater. Cool and serve.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)