From Albany New York in 1902 through the 1940’s (pics in 2020 January Albany new folder)

June 30^th 1913

Cream Salad Dressing

2 eggs

3 tablespoons vinegar

1 tablespoon cream

1 teaspoon sugar

¼ teaspoon salt

¼ teaspoon mustard

Beat the 2 eggs well; add the sugar, salt and mustard, then the vinegar and the cream; place the bowl in a basin of boiling water and stir until about the thickness of rich cream.  If the bowl is thick and the water boils all the time, it will take about 5 minutes: cool and use as needed. 

Bacon Dressing

Cut ½ pound bacon fat into slices, then into very small pieces and fry them until the oil extracted is a light brown.  Remove the pan from the fire add the juice of 1 lemon, 1 wine glass strong vinegar, 1 salt spoon pepper, and pour it over the salad with the pieces of bacon.  A very nice dressing when you can not get oil. 

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