Title: Dandelion salad
 Categories: Penndutch, Salads
      Yield: 1 Servings
 
    1/2 c  Cream
      1 tb Sugar
      4 tb Vinegar
      1 x  Paprika
      4 ea Sl Bacon, thick
      2 ea Egg
      1 ts Salt
    1/4 c  Butter
      1 x  Pepper
      1 x  Dandelion
 
  Carefully wash and prepare the dandelion as you would lettuce. Roll in
  cloth and pat dry. Then put into a salad bowl and place in warm
  place. Cut bacon in small pieces, fry quickly and drop over the
  dandelions. Put the butter and cream into a skillet and melt over a
  slow fire. Beat eggs, add salt, pepper, sugar and vinegar and mix
  with slightly warm cream mixture. Pour into skillet and under
  increased heat, stir until dressing becomes thick like custard. Take
  off and pour piping hot over dandelion. Stir thoroughly. Never use
  dandelion after it has begun to flower, for then it is apt to be
  bitter.