Cooked Salad Dressing

Recipe No. 459 from the U.S. Army’s WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

• Flour, sifted — 2 ounces (8 mess kit spoons)
• Sugar, granulated — 6 ounces (¼ mess kit cup)
• Salt — ¾ ounce (1½ mess kit spoons)
• Mustard, dry — ½ ounce (2 mess kit spoons)
• Milk, evaporated — 2 — 14½-ounce cans
• Water (for milk) — 1¼ pints (⅞ mess kit cup)
• Vinegar — 1 pint (½ No. 56 dipper)
• Eggs, beaten — 8 eggs (½ mess kit cup)
• Butter — 4 ounces (8 mess kit spoons)

Directions

Key ingredients

Evaporated Milk · Mustard

1. Sift flour, sugar, salt, and mustard together.
2. Mix milk and water. Add slowly to dry ingredients; stir until smooth. Add vinegar slowly; mix well.
3. Heat to boiling point; boil 2 minutes or until thick, stirring constantly.
4. Add 1½ pints (1 mess kit cup) mixture slowly to beaten eggs; stir until smooth.
5. Add to remaining cooked mixture. Mix well; reheat but avoid overcooking eggs. Add butter; mix well. Cool.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Flour, sifted — about 1 tsp Sugar, granulated — ½ oz Salt — about ⅓ tsp Mustard, dry — a pinch Milk, evaporated — ½ can (14½ oz) Water (for milk) — 3¼ tbsp Vinegar — 2½ tbsp Eggs, beaten — ⅔ eggs Butter — about 2 tsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 459, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.