Apples, celery, banana, and dressing.
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There’s a boiled dressing recipe from the notebook here, but a recipe for boiled dressing appeared in the February 12, 1915 edition of the The Milwaukee Sentinel:
Boiled Dressing Good Substitute For Oil
Be Sure To Cook in a Double Boiler Until It Starts to Thicken.
If you wish to economize and use a substitute for oil, or if its flavor is distasteful, make a boiled dressing that will keep for a week or two if put on ice. Mix together one teaspoonful of flour, one-half a teaspoonful each of mustard and salt, one tablespoonful of sugar. Add two beaten egg yolks, two tablespoonfuls of melted butter, seven-eighths of a cup of cream.
Cook in a double-boiler until it starts to thicken and add one-quarter of a cup of vinegar. Whole tomatoes, the inside scooped out, filled with celery, apples, English walnuts and this cream dressing on top makes an economical and delicious salad for many occasions.
One hot dish, a salad that is the delight of all epicures and a cup of fragrant coffee, is the proper repast for evening and midngight suppers.
Fresh lobster or a safe brand of canned ones, tuna fish, which is a delicacy and yet cheap; oyster crabs, sweetbreads, salmon, oysters boiled in their own liquor, drained and chilled, salmon, chicken and potato salad are suggestions for evening salads. Make your mayonnaise rich and peppery; do not be afriad of a delicate flavor of onion where you know it will blend and garnish with olives, red peppers, or maraschino cherries, as suits each salad and gives to it the needed color piquant flavor.
|From the notebook of J.L. from Avon Lake, Ohio. Dated 1915.|
2 c. of chopped apples
2 c. of chopped celery
2 c. of boiled dressing
1 c. of chopped banana
Wash, pare and chop apples, wash and chop celery, wash and dry lettuce leaves and arrange on small platter. Put mixture of apples, celery, bananas on top of lettuce. Garnish with boiled dressing and chopped walnuts.