Spicy Dressing

[mme_hardy]

 From  Woman's World, August, 1937.

4 tablespoons butter
1 tablespoon flour
1 cup milk
2 eggs
2 tablespoons glycerine
1 teaspoon salt
Dash of cayenne
1 tablespoon sugar
1 teaspoon dry mustard 
1/2 cup vinegar.

Combine butter and flour in double boiler, add milk gradually and cook, stirring constantly, as for white sauce.  Beat egg yolks and glycerine slightly, then add remaining ingredients, stir into first mixture, and continue cooking until thick and smooth.   Remove from fire and pour slowly over stiffly beaten egg whites, beating while pouring.  When cold cover and keep in refrigerator.

This is for making a mixed vegetable salad, or for "moistening" chopped raw vegetables for use as a sandwich spread.  It probably wasn't as dreadful as I think it sounds, but, Lord, it doesn't sound good.

e:  Five or six pages later:  "Surprise the family with delicious Grape-Nuts mousse".  I'll say.  It's an Italian meringue with cream, grape nuts, and vanilla beaten in, then frozen.

Comments

[caulkhead]

SALAD DRESSING (from a Masschussets community cookbook, 1977)
1 can Campbell's tomato soup
3/4 cup cider vinegar
3/4 cup Crisco oil
3/4 cup sugar
1 tbsp Worcestershire sauce
1 tsp dry mustard
1 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/8 tsp onion powder

Place in blender and mix well or put into bowl and mix well

This seems like an *awful lot* of 'salad dressing'.

[sollers]

Substitute tomato ketchup for the soup and it's very like a recipe I once found for sweet and sour sauce.

I'd use that on meat (particularly burgers or sausages) but not salads.

[caulkhead]

It seemed like a lot of sugar, but if it's aiming for sweet and sour, that makes more sense.

[vom_marlowe]

We'd call that a 'Russian' dressing around here. Tooth-achingly sweet, tomato elements, some powdered savory oniony bits, plenty of oil. I don't think anyone from Russian has, y'know, actually been involved in the making of such dressings, but it's what we always called them. Served on iceberg lettuce with tomato slices, or layered cold salads for potlucks.