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]

sorry to spam your comments---the grape-nuts recipe rang a bell too; a little digging shows it is a variant of queen's pudding, which uses cake crumbs or fine bread crumbs! So these are---what's the opposite of new wine in old bottles? That. With a side of Modern Convenience Cookery, I'd guess, the grape-nuts and glycerine perhaps being provided by a sponsor?

[mme_hardy]

It's always a pleasure talking to you about food; it isn't spam at all.

[movingfinger]

I cannot remember the last time I ate grape-nuts, but my mouth remembers the gritty, gravel-grinding experience perfectly.

[mme_hardy]

I actually have them for breakfast most mornings.

[movingfinger]

...so you could try the recipe....?

[mme_hardy]

Honestly, it sounds nasty. Peaches have started here, so it's time for fresh peach ice cream, mmmm.