Tomato Salad Dressing

Ingredients

• 1 cup of vinegar
• butter size of walnut
• 2 tablespoons of sugar
• 1 teaspoon of mustard
• 4% cup of water
• 2 eggs beaten
• 1 tablespoon flour

Method

1. 1

   Beat all together and stir into boiling water, stirring until thick.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 11. The excerpt below is the record exactly as published.

1 teaspoon of mustard, 1 teaspoon of salt, 1 teaspoon — of sugar, 1 tablespoon of vinegar, paprika to taste, 1 tablespoon of boiling — water. Mix the dry seasonings, add to yolks of eggs and boiling water in. ~ the conical shaped bowl, an egg beater with a centre drive does the best — work, add three tablespoons of oil drop by drop, beating constantly, then — add the oil one tablespoon at a time, beat it thoroughly each time, as the — mixture thickens preceptibly add the lemon juice and vinegar a little ata | time. When thoroughly incorporated add the rest of the oil a tablespoon at atime. Put in glass jars and cover close. Place in an ice box to be used when needed. Do not stir it when you open it. Take out as much as’ | you need with a tablespoon and close the jar. Let stand one hour after ~ made to cool before using. When using, thin with whipped cream to the a desired thickness. If a mildly-seasoned dressing is wanted omit mustard — and sugar.—Mrs. John Carson, Paxton Valley, N.B. FRENCH MUSTARD DRESSING. Three rounding tablespoons of mus- 9 tard, 3 rounding tablespoons brown sugar, 1 teaspoon flour. Mix these to- ae gether and add one well beaten egg and pour one cup of vinegar. Mix all together and cook in a double boiler, stirring constantly.—Miss Anna Mc- er Phail, McPhail, Ont. MUSTARD CREAM DRESSING. One cup of vinegar, 1 tablespoon | flour, pinch of salt, 1 tablespoon mustard, 1 egg. Put 1 cup of vinegar on stove to heat; mix 1 tablespoon of mustard, 1 tablespoon of flour in a little | vinegar. Cook until thick. When cool it is ready for use.—Mrs. Richmond — . Walker, Newross, N.S. “73 MAGNET “BY-PASS” GASOLINE ENGINE OPERATED BY NINE-YEAR-OLD BOY — > Mr. Thos. A. McFarlane, Waasis Sta., Sunbury Co., N. B., says:—I have _— tested my Magnet 5 H.P. Gasoline Engine every way and find it just as — represented—the most economical and easiest operated engine on the markt. It requires less gasoline and oil than any engine I have ever seen. I have Laas x sawed wood all day on only two gallons of gasoline. It is so easy to under- stand and operate that my son, nine years of age, operates it most of the time oo _ I consider the Magnet the best investment I have ever made. It saves me — much hard work and money. ‘ ges | 16": Sas at ee ee - TOMATO SALAD DRESSING. Can be used for cabbage salad. 1 cup of vinegar, butter size of walnut, 2 tablespoons of sugar, 1 teaspoon of mus- tard, 4% cup of water, 2 eggs beaten, 1 tablespoon flour

Cook this with the app: pantry check, scaling, and the assistant.