---------- Recipe via Meal-Master (tm) v8.02
  Categories: Penndutch, Salads
       Yield: 1 servings
     1/2 c  Cream
       2 ea Egg
       1 tb Sugar
       1 ts Salt
       4 tb Vinegar
     1/4 c  Butter
       1 x  Paprika
       1 x  Pepper
       4 ea Sl Bacon, thick
       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. Source:  Pennsylvania Dutch Cook
   Book - Fine Old Recipes, Culinary Arts Press, 1936.