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Helen R. Rohm cookbook, 1930-1940
Page 54
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Fruit Salad Dressing 1/3 cup orange juice 1 1/2 tablespoons lemon juice 1 egg 1/2 cup sugar 1/2 pt (whipping) cream Few grains salt Mix fruit juices, add egg slightly beaten Add sugar and cook in a double boiler ten minutes Cool & fold in cream, beaten until stiff, then add salt Serve with any combination of fruit arranged on lettuce leaf.
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Fruit Salad Dressing 1/3 cup orange juice 1 1/2 tablespoons lemon juice 1 egg 1/2 cup sugar 1/2 pt (whipping) cream Few grains salt Mix fruit juices, add egg slightly beaten Add sugar and cook in a double boiler ten minutes Cool & fold in cream, beaten until stiff, then add salt Serve with any combination of fruit arranged on lettuce leaf.
Szathmary Culinary Manuscripts and Cookbooks
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