"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cooked Salad Dressing Recipe

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This recipe for Cooked Salad Dressing, by , is from Family Affair Too! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Eliza Williamson Conklin (1869-1933)
Added: Tuesday, August 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c Vinegar
1/2 c Water
2 Eggs, beaten
4 T Sugar
1/2 t Mustard
1 t Salt
Pepper
Cornstarch

Directions:
Directions:
Heat 1/2 cup vinegar and 1/2 cup water to boiling point. Add other ingredients and cook until it thickens.

Personal Notes:
Personal Notes:
Grandma Ruby Bamford made the best potato salad with this dressing.

 

 

 

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