The F.U.N. Place Recipe Box Archives

Pennsylvania Dutch Salad Dressing

2 heaping tbsp. flour
2 tbsp.sugar
a little salt and mix; add
1 egg
2 tbsp. vinegar
1/4 cup milk
2 cups water

Cut about 8 or 9 slices of bacon in pieces about 1/4 inch wide and fry till crisp, do not drain. Put the above mixture in that pan with the crisp bacon and drippings; cook and stir till mixture thickens. Break lettuce up and pour dressing over it. Slice hard boiled eggs on top.*

Serve hot with mashed potatoes separately. (Salad is eaten on top of the mashed potatoes.)

*This is a wilted lettuce salad.

Posted by Suzie Homemaker on July 19, 1998

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