Turnip Salad

With an egg-based dressing.

From the box of G.Y. from Wichita, Kansas.

Turnip Salad

Peel and slice enough turnips to fill a vegetable dish.

The dressing:
2 teaspoons salt
6 teaspoons sugar
1 teaspoon ground mustard seed
2 teaspoons flour
1/2 cup vinegar
2 well-beaten egg yolks
3/4 cup milk
4 teaspoons butter

Cook until thick in double boiler. When thick, remove from stove, add stiffly beaten whites, beat until smooth and fluffy. Cool thoroughly before using on turnips.

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