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

[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.