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Recipe of the day

Cooked Salad Dressing

    Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)


    1 1/4 tsp salt
    2 tsp dry mustard
    1 cp sugar
    1 tsp paprika
    1/2 tsp pepper
    2 tbsp flour
    2 eggs or 4 yolks
    1 cp milk, scalded
    1 cp vinegar
    1 tsp butter


    1 - Combine dry ingredients in upper part of enamel or glass double boiler over hot water.
    2 - Mix.
    3 - Beat eggs lightly.
    4 - Stir into dry ingredients and mix thoroughly.
    5 - Add hot milk and vinegar, beating steadily.
    6 - Cook, stirring constantly, until thickened.
    7 - Add butter.
    8 - Remove from hot water.
    9 - Let cool.
    10 - Or serve over greens.

    Makes about 2 cups dressing.

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