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Public Domain Recipes
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Cream Dressing

Ingredients

Directions

  1. This dressing may be used for asparagus, or toast, or dried beef.
  2. Put milk in a farina kettle.
  3. Beat yolk of 1 egg.
  4. Dissolve 1 teaspoonful cornstarch in a little milk, and mix with the yolk.
  5. When milk comes to a boil, stir in the mixture ; then add a lump of butter, and salt and pepper to taste.

Other Information

Author: Person.Leah Pinto Contributor: Organization.Girls' High and Normal School

Source: Alumnae Cookbook (1891-01-01)

Category: Sauce

Measure: avoirdupois

Ingredient: milk, egg yolk, cornstarch, butter, salt, pepper

Equipment: kettle

See Also

Cheese Omelet

by: Metropolitan Life Insurance Company • Metropolitan Cookbook (1964-02-01)

Breakfast, Main Dish • avoirdupois • tapioca, salt, pepper, milk, butter, egg yolk, egg white, cheddar cheese • oven, measuring spoons, measuring cups

Puffy Omelet

by: Metropolitan Life Insurance Company • Metropolitan Cookbook (1964-02-01)

Breakfast, Main Dish • avoirdupois • tapioca, salt, pepper, milk, butter, egg yolk, egg white • oven, measuring spoons, measuring cups, pan, double boiler

Custard Filling

by: Clarkson Woman's Club • Old Czech Recipes for Today's Kitchens (1920-01-01)

Dessert • avoirdupois • milk, sugar, cornstarch, egg yolk, salt, vanilla, butter • measuring cups, measuring spoons, double boiler, stove

Egg Sauce

by: Louise Bennett Weaver, Helen Cowles LeCron • A Thousand Ways To Please a Husband (1917-01-01)

Sauce • avoirdupois • butter, salt, flour, pepper, milk, egg yolk • measuring cups, measuring spoons, stove, pot

Mock Hollandaise Sauce II

by: Margaret W Howard • Practical Cookbook (1917-01-01)

Sauce • avoirdupois • milk, flour, butter, salt, pepper, egg yolk, lemon juice • stove, bowl, pot