Welcome to Lesson 26 in When Sue Began to Cook. We’re halfway to the end! If you’re just joining us, a click on the linked book title will take you to Lesson 1 so you can follow along with the story. This week Sue makes Creamy Salad Dressing.
Although it contains egg yolks, this is a cooked recipe. Thus, it’s safe to make in the US with store bought eggs. They do not have to be pasteurized.
Salad dressings in the Twenties came in to main flavors: French, which was a very tart vinaigrette (not the red sweet French we know today) and cooked creamy salad dressing like this. I’m usually putting the salads together last thing before dinner, so I whip up a Twenties French dressing and call it a day. This salad dressing is cooked and refrigerated, and then thinned as it is used with cream or milk or unsweetened whipped cream.
Here’s a peek into Sue’s weekly kitchen diary:
Sue’s Diary from Creamy Salad Dressing Saturday
Another warm beautiful day that makes us think of picnics. And picnics, Mother says, mean salads and sandwiches. And salads and sandwiches mean salad dressing. So Ruth Ann and I have been learning how to make it.
A little jar of salad dressing makes a good present, Mother thinks. Ever since she said it, Ruth Ann has been trying hard to thihnk of someone to give her little jar to. I’m afraid Mrs. Rancher will get it in the end, after all. Just at present, though, Ruth Ann is considering whether a lovely little gift of salad dressing mightn’t inspire the McCarthy’s to make some of their own later. I doubt it. We’ve been cleaning house for a week and they haven’t shown any signs of beginning on their house yet. So I’m afraid a good example doesn’t mean much to them.
Speaking of gifts, Mother has just given Ruth Ann a funny one! A little bundle of paper straws to drink milk through. Ruth Ann doesn’t like milk, and never would drink it till Mother had her try it over here through a straw. And she didn’t mind that one bit. As Mother is very anxious to have Ruth Ann grow strong and fat before her Mother comes home, she has given her the straws to use at every meal. Won’t Aunt Ruth be pleased!
Creamy Salad Dressing
- 1 Double boiler
- 3 tbsp sugar
- 3 tbsp flour
- 1 tsp salt
- ½ tsp dry mustard
- ¼ tsp paprika
- 2 egg yolks beaten thoroughly. *Note* This is a cooked dressing recipe. It is safe to use yolks from the fridge.
- ⅓ cup vinegar
- ⅔ cup water
- 1 tbsp butter
- Mother had us each measure the sugar, flour, salt, and mustard very carefully into the top of the double boiler. Then we mixed it all thoroughly with a spoon.
- We each put our two egg yolks (Mother used the whites for the tops of two lemon pies) in a bowl and beat them up. Then we added the vinegar and water and kept on beating for a minute.
- Then we poured the mixture slowly into the flour mixture, stirring with a spoon all the time as we added it. (I mean of course that we stirred the mixture in the top of the double boiler.)
- When it was all added, we beat it for a minute with the egg beater and then put it over the fire. Of course, we made sure we had plenty of water in the lower part.
- Mother had us each leave our Dover egg beater in the salad dressing, and as it cooked we gave it a good beating every few minutes.
- It took only about ten minutes for the dressing to cook; when it was done it was as thick as thick, creamy custard. Just before we took it off the stove we added the butter. That makes it smoother.
- Ruth Ann and I each poured our dressing into a nice clean little fruit jar that we had first moistened on the inside with cold water. Mother says this keeps the dressing from sticking to the jar. After the dressing was cool, we put the lids on our jars and put our dressing away in the ice box. Ruth Ann is going to take hers home tonight. Mother says salad dressing like this will keep for months if it's stored in a cold place. Before you use it on salad the first thing to do is mix it (just the part you are going to use, of course) with thin or whipped cream.