This is a salad that might cause a kid with Calvin’s imagination to imitate a cow. It’s got bacon in it too!
From: The New Pennsylvania Dutch Cook BookBy: Ruth HutchinsonIllustrated by: Tim PalmerPublished by: HARPER & BROTHERS NEW YORK 1958Earlier edition published as: The Pennsylvania Dutch Cook Book (1948)Library of Congress catalog card number 58-8873 CENTER COUNTY DANDELION SALAD (Credited to: Mrs. Ora Cronister Yoder) 2 quarts dandelion greens1/4 pound bacon, diced Dressing 2 eggs1/2 cup sugar1/2 cup water1/2 cup vinegarSliced, hard-boiled eggs Wash and pick over the dandelions, cut fine.Fry the bacon until crisp.Beat eggs, add sugar, water and vinegar.Stir this mixture with the hot, fried bacon.Stir over low heat until the dressing thickens, then pour over the dandelions.Mix well, garnish with hard-boiled eggs.(If dressing is too sweet, add vinegar; if too sour, add sugar.)Endive, lettuce, poke shoots, or any kind of greens may be substituted for dandelions.