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Grate 1 small or medium onion over 1 cup sugar in mixer bowl. Let stand 1 hour.
ADD alternately and slowly, beating hard with mixer:
6 tablespoons cider vinegar
Add:
BEAT WELL.
2 cups salad oil
4 teaspoons celery seed
1 teaspoon saltL
2 teaspoons paprika
A couple of drops of red food coloring
1 tablespoon flour
In top of double boiler, mix together flour, sugar, mustard, salt, cayenne, eggs and milk; add heated vinegar. Place over boiling water and cook, stirring constantly, about 10 minutes, or until thickened.
1 tablespoon sugar
1 teaspoon dry mustard powder
1 teaspoon salt
Dash of cayenne pepper
2 eggs, well beaten
2 cups milk
1/3-1/2 cup cider vinegar, heated
1 tablespoon butter
Remove from heat and add butter. Beat briefly with a rotary beater to insure perfect smoothness; chill. Thin dressing with fruit juice, lemon juice, or whipped or plain cream before using.
1 cup sour cream
Mix the sour cream, mayonnaise and salad dressing mix. Gradually add milk, stirring until smooth.
*For a thinner dressing, more milk can be added, a few drops at the time.
1 cube butter
Melt butter; add vinegar. Mix cornstarch and sugar well; add to above mixture and heat. Add a couple tablespoons of hot mixture to the mustard. Mix well; add to remainder in
pot. Cook a few minutes.
Beat egg whites until stiff; add yolks to whites and beat well. Cool cooked mixture slightly (so it will not cook the eggs). Pour slowly over eggs, beating constantly with mixer. Return to pan and cook a few minutes, until well-blended and thick. (If yolks are not a deep yellow, I add a bit of yellow coloring.
This dressing will keep a LONG time in the refrigerator. Evelyn Merchant (Esther's sister) used it with whipped cream (equal amounts of each) for fruit salad. I use this
with an equal amount of Miracle Whip for potato salad.
Copied exactly as Esther wrote it for me in 1972. Esther makes the best potato salad I have ever eaten, and the dressing makes the difference
1-1/4 cups sugar
Combine sugar, raspberry vinegar and water in a heavy saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick and orange peel. Reduce heat; cover partially and simmer until berries burst, about 10 minutes.
Two cans (20 ounces each) pineapple tidbits in juice
Drain pineapple, reserving 3/4 cup of juice in saucepan. Add cranberry sauce, cornstarch, orange peel, cloves and nutmeg; stir to dissolve cornstarch. Cook, stirring constantly, until thickened and translucent. Keep warm; stir in pineapple. Serve sauce with sliced turkey, chicken or ham. 8 servings
1 envelope dry Italian salad dressing mix
1/2 cup milk*
2 cups sugar
4 rounding teaspoons cornstarch
1-1/2 teaspoons dry mustard powder
4 eggs, at room temperature, separated
1/2 cup raspberry vinegar
1/4 cup water
12 ounce package fresh cranberries
1 cinnamon stick
1 tablespoon thin orange peel strips
Remove from heat; cool completely. Sauce will thicken as it cools. Discard cinnamon stick; cover and chill. Can be made up to one week ahead.
2-1/2 cups
16 ounce can whole-berry cranberry sauce
2 tablespoons cornstarch
1/2 teaspoon grated orange peel
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
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