The World’s Kitchen Log – 8/14/36
By Mrs. Sam P. McBirney
You may get tired of seeing this recipe but requests are still coming is for it. I was so surprised the first time that some one had trouble with it. However one good thing was accomplished, I began to work with it and now I really believe that I have it whipped, mentally and all ways.
- 5 tablespoons flour
- 2 teaspoons mustard
- 1-tablespoon sugar
- 1-teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon celery salt
- ¼ teaspoon garlic powder
In a bowl rather deep and small at the bottom, with a Dover beater beat two eggs and ½ cup oil until combined. Measure out 1½ cups additional oil.
To one cup boiling water, add the thoroughly mixed dry ingredients and cook until very thick, stirring all the time. Dump it into the egg and oil mixture and beat quickly and violently, with the Dover beater. As soon as the oil is absorbed add more oil in about ½ cup quantities until all the oil is used.
Then add ½ cup of acid, which should be a mixture of lemon juice, a tablespoon tarragon vinegar, plain vinegar. Beat in thoroughly.
Taste and add as your fancy dictates, perhaps more sugar, a teaspoon of Worcestershire sauce, a teaspoon paprika. Store in a glass jar.
If you want French dressing, I suggest that you make it as usual and then add ¼ to ½ cup of this dressing and beat with the eggbeater. It stays without separating indefinitely.