{"id":2093,"date":"2023-05-30T09:30:00","date_gmt":"2023-05-30T13:30:00","guid":{"rendered":"https:\/\/vintagelivingmodernlife.com\/?p=2093"},"modified":"2023-01-08T18:20:38","modified_gmt":"2023-01-08T23:20:38","slug":"sue-makes-creamy-salad-dressing","status":"publish","type":"post","link":"https:\/\/vintagelivingmodernlife.com\/index.php\/2023\/05\/30\/sue-makes-creamy-salad-dressing\/","title":{"rendered":"Sue Makes Creamy Salad Dressing"},"content":{"rendered":"\n
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Welcome to Lesson 26 in When Sue Began to Cook<\/a><\/em>. 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. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

Here’s a peek into Sue’s weekly kitchen diary:<\/p>\n\n\n\n

Sue’s Diary from Creamy Salad Dressing Saturday<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

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<\/em> house yet. So I’m afraid a good example doesn’t mean much to them. <\/p>\n\n\n\n

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! <\/p>\n\n\n

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Creamy Salad Dressing<\/h2>\n
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from When Sue Began to Cook, 1924.<\/span><\/div>\n
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Course: <\/span>Dinner, Luncheon, Salad<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Keyword: <\/span>Bettina’s Best Recipes, picnic, Ruth Ann, salad, Twenties recipes, When Sue Began to Cook<\/span><\/div><\/div>\n\n\n\n\n

Equipment<\/h3>