Cooked salad dressing for jellied ham loaf
¼ cup sugar 2 teaspoons flour ¾ teaspoon salt ¾ teaspoon powdered dry mustard Few grains cayenne ⅛ teaspoon pepper 1½ teaspoons butter or margarine, melted ¾ cup milk 6 tablespoons vinegar 2 eggs, slightly beaten
Mix sugar, flour, and seasonings.
Stir butter or margarine into the dry ingredients gradually. Slowly blend in the milk, then the vinegar.
Cook over hot water until mixture thickens, stirring occasionally. Stir a little of the hot mixture into the egg and add to rest of mixture. Cook 3 minutes, stirring constantly.
INDEX TO RECIPES
Page Baked beans [15] Barbecued lima beans [16] Beans and sausage, Mexican style [18] Cheese meat loaf [13] Chicken a la king [7] Creamed chicken [6] Ham and bean scallop [17] Ham turnovers [11] Jellied ham loaf [14] Lamb or beef pie [9] Pastry topping for lamb or beef pie [10] Pork savory [12] Salad dressing, cooked, for jellied ham loaf [19] Turkey-macaroni casserole [8]
MORE INFORMATION
Order No. Home Freezing of Fruits and Vegetables G 10 Home Freezers . . . Their Selection and Use G 48 Home Care of Purchased Frozen Foods G 69 Home Freezing of Poultry G 70 Freezing Meat and Fish in the Home G 93
These publications are available from the U.S. Department of Agriculture, Washington, D.C. 20250.