2 Tb. butter
1/3 c. vinegar
3 Tb. flour
1 c. sour cream
2 Tb. sugar
2 eggs
1 tsp. salt
1 c. whipped cream
Melt the butter in the upper part of a double boiler, add the flour,
sugar, salt, vinegar, and sour cream. Cook together over the flame until
the mixture thickens. Beat the egg yolks and add them to this. Place in
the lower part of the double boiler and cook until the egg yolks
thicken. Beat the egg whites and fold them with the whipped cream into
the salad dressing. Cool and serve.
44. CREAM DRESSING.--A simple dressing that requires very little time or
skill in preparation and that affords a means of using up cream that has
soured is the one given in the accompanying recipe. Sweet cream may also
be used in the same way if desired, and this makes an excellent dressing
for cabbage salad, plain cucumber salad with lettuce, or fruit salad. If
the dressing is to be used for fruit salad, lemon juice may be used in
the place of vinegar.