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Chicago cookbook, 1930s?
Page 5
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Blue Cheese Dressing Make dressing over crushed ice. Crumble 1/2 cup mild blue cheese with a fork. Stir in 3 tbls light cream 1/2 teasp rich prepared mustard 1/8 " worceshire sauce salt if needed. Use crushed ice with a lavish hand is one of Max's success secrets. Salad dressing chills in the bowl as you mix it add pepper freshly ground for best flavor Taste to see when. Stir in 2 table spoons wine vinegar 6 tablespoon olive oil Have ready greens for 4 lettuce tomatoe wedges peeled avacodo hard cooked egg sliced artichoke heart Place big bowl on crushed ice. Pour on dressing. Roll the salad not toss Fork in left hand spoon in right goes up and over. sprinkle croutons on top to give crunch and flavor Have salad plates well chilled.
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Blue Cheese Dressing Make dressing over crushed ice. Crumble 1/2 cup mild blue cheese with a fork. Stir in 3 tbls light cream 1/2 teasp rich prepared mustard 1/8 " worceshire sauce salt if needed. Use crushed ice with a lavish hand is one of Max's success secrets. Salad dressing chills in the bowl as you mix it add pepper freshly ground for best flavor Taste to see when. Stir in 2 table spoons wine vinegar 6 tablespoon olive oil Have ready greens for 4 lettuce tomatoe wedges peeled avacodo hard cooked egg sliced artichoke heart Place big bowl on crushed ice. Pour on dressing. Roll the salad not toss Fork in left hand spoon in right goes up and over. sprinkle croutons on top to give crunch and flavor Have salad plates well chilled.
Szathmary Culinary Manuscripts and Cookbooks
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