Recipe: Macaroni Egg Salad with Cooked Salad Dressing from 1930's

MACARONI EGG SALAD WITH COOKED SALAD DRESSING
from 1930's

1 cup cooked macaroni
2 hard cooked eggs
1/2 cup diced celery
4 tbsp sliced stuffed olives
Salad Dressing to moisten* (recipe follows)
Shredded leaf lettuce

Chop eggs and combine with macaroni, celery and olives. Add salad dressing to make moist and serve on a bed of shredded leaf lettuce.

Garnish with halves of stuffed olives. Use olives stuffed with pimentoes rather than those stuffed with celery
or nuts.

*They are referring to an old fashioned cooked salad dressing

Source: Times Daily newspaper, April 18, 1932.

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COOKED SALAD DRESSING

1 cup milk
3 tbsp butter
1 tsp salt
2 tsp sugar
few grains cayenne pepper
2 tbsp flour
1/3 cup vinegar

Measure one cup milk into top of double boiler. Place over hot water and put over heat to scald. Measure and add three tablespoons butter to the hot milk.

Measure one teaspoon salt and put in small bowl. Measure and add two teaspoons sugar, few grains of cayenne and two tablespoons flour and mix well in the bowl.

Add 1/3 cup vinegar to hot milk and mix well. Add the mixture in the bowl to hot milk, stirring until thick.

Cover double boiler and cook 15 minutes. Remove and strain into bowl or jar.

If these dressings separate on standing, they can usually
be made smooth again by beating with a rotary egg beater.

Source: Youngstown Vindicator newspaper, Nov 20, 1934