Recipe: Red Cross Macaroni Salad from 1954 (with cooked dressing)

RED CROSS MACARONI SALAD FROM 1954

FOR THE SALAD:
1 pkg Red Cross Bite-Size Macaroni
1 1/2 teaspoons salt
1 medium green pepper, chopped
1/2 large cucumber, sliced
1 large tomato, diced
3 hard boiled eggs, chopped coarsely
1 cup celery, chopped

FOR THE DRESSING:
2 tablespoons butter
1 teaspoon flour
1 egg, beaten
1/4 cup Tarragon vinegar
1 cup prepared mayonnaise

Cook macaroni as directed on package.

Melt 2 tablespoons butter in a saucepan, and add 1 teaspoon flour.

Mix together: 1 beaten egg, 1/4 cup Tarragon vinegar. Cook with butter and flour mixture until it thickens. Remove from fire and add 1 cup prepared mayonnaise.

Place cooked macaroni in colander, rinse and drain. Add all above salad ingredients; then add dressing, chill, garnish, and serve.

Makes 4 to 6 servings.
Source: Southeast Missourian, Jul 29, 1954