Cream Salad Dressing
Cream, 1 cup.
Milk, cold.
Butter, size of walnut.
Salt, 1 level teaspoonful.
Lemon juice, 4 tablespoonfuls.
Corn starch, 1 rounded teaspoonful.
Eggs, 2.
Sugar, 1 level teaspoonful.
Put the cream into a double boiler; when scalding hot add the corn starch dissolved in a little cold milk, and cook about five minutes, stirring constantly. Then add the butter. To the yolks of the eggs add the salt and sugar; beat till light and thick, then add alternately the lemon juice and the hot cooked mixture. Fold in the stiffly beaten whites, and set aside to become cold.
This dressing may be used the same as mayonnaise.