| 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 dandelions. |
| 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 |
