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

[movingfinger]

Glycerine is a sugar alcohol and is commonly used in candymaking and some patisserie elements; it keeps sugars from solidifying. It is edible; if you read labels, you'll find it in a lot of foods! And if you read labels, you will find it in many skincare products as well.

In this recipe, it is probably acting to stabilize the dressing and help smooth the texture, just guessing (gelatin is used for similar reasons to stabilize mousses and whipped cream).

[vom_marlowe]

I've seen glycerine in the ingredients list of foods, always was curious what it was doing there. I keep it in my cupboard for making a couple holiday gentle-skin products, but I've never cooked with it. Interesting!