Recipe: Rich Boiled Salad Dressing

  • One-half cup of water,
  • Three-quarters cup of vinegar,
  • Five tablespoons of cornstarch.

Dissolve the starch in water and bring to a boil. Cook for three minutes and then add

  • One well-beaten egg,
  • One-half cup of thick cream,
  • One tablespoon of sugar,
  • One teaspoon of salt,
  • One teaspoon of paprika.

Mix the sugar and seasoning with the cream and add the egg; then add to the boiling mixture and remove from the fire at once. Beat in slowly six tablespoons of SALAD oil. This will keep in a cool place for six weeks.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss