Salad Dressings, and Salads
Cream Dressing
To one pint of boiling cream, add two ounces of flour, stirred to a smooth paste with two ounces of butter; cook two minutes. Remove from sauce pan and add one ounce more of butter, stirring until cool and perfectly mixed; then season to taste with lemon juice, salt, pepper, and mustard (blending the mustard first in a little lemon juice). Add sliced olives; or, if preferred, use one tablespoonful of chopped parsley and one half teaspoonful of finely chopped onion; the olives are best with cabbage, and onion and parsley with mixed salads.