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Creamy Salad Dressing

from When Sue Began to Cook, 1924.
Course: Dinner, Luncheon, Salad
Cuisine: American
Keyword: Bettina's Best Recipes, picnic, Ruth Ann, salad, Twenties recipes, When Sue Began to Cook

Equipment

  • 1 Double boiler

Ingredients

  • 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

Instructions

  • 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.