1/2 cp cream (scant)
1 tbsp sugar
1 tsp salt
4 tbsp vinegar
1/4 cp butter
4 thick slices bacon (cut in cubes)
1 - Carefully wash and prepare the dandelion as you would lettuce.
2 - Roll in cloth and pat dry.
3 - Then put into a salad bowl and place in warm place.
4 - Cut bacon in small pieces, fry quickly and drop over the dandelion.
5 - Put the butter and cream into a skillet and melt over a slow fire.
6 - Beat eggs, add salt, pepper, sugar, and vinegar and mix with slightly warm cream mixture.
7 - Pour into skillet and under increased heat, stir until dressing becomes thick like custard.
8 - Take off and pour piping hot over dandelion.
9 - Stir thoroughly.
10 - Never use dandelion after it has begun to flower, for then it is apt to be bitter.