3 pounds granulated sugar
24 ounces all-purpose flour
6 ounces salt
3 ounces dry mustard
1 quart cold water
1 gallon hot milk
2 quarts hot water
1 pound margarine
3 quarts cider vinegar, hot
16 ounces egg yolks (about 50 total), beaten (see notes)
Yield: 3 gallons
1. Combine dry ingredients in a steam-jacketed kettle or stockpot.
2. Add water to dry ingredients and stir with wire whip until a smooth paste is formed.
3. Add hot milk and water, stirring continuously while adding. Cook 20 minutes, or until thickened.
4. Stir in margarine and vinegar.
5. Add cooked mixture slowly to egg yolks, stirring briskly. Cook 7-10 minutes.
6. Remove from heat and cool quickly to below 41°F.
Notes: 25 whole eggs may be substituted for egg yolks, and hot water for hot milk.
VARIATION:
Combination Dressing. Combine 1 qt Cooked Salad Dressing and 1 qt mayonnaise.
24 ounces all-purpose flour
6 ounces salt
3 ounces dry mustard
1 quart cold water
1 gallon hot milk
2 quarts hot water
1 pound margarine
3 quarts cider vinegar, hot
16 ounces egg yolks (about 50 total), beaten (see notes)
Yield: 3 gallons
1. Combine dry ingredients in a steam-jacketed kettle or stockpot.
2. Add water to dry ingredients and stir with wire whip until a smooth paste is formed.
3. Add hot milk and water, stirring continuously while adding. Cook 20 minutes, or until thickened.
4. Stir in margarine and vinegar.
5. Add cooked mixture slowly to egg yolks, stirring briskly. Cook 7-10 minutes.
6. Remove from heat and cool quickly to below 41°F.
Notes: 25 whole eggs may be substituted for egg yolks, and hot water for hot milk.
VARIATION:
Combination Dressing. Combine 1 qt Cooked Salad Dressing and 1 qt mayonnaise.
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