Since it felt a little more like spring today I decided to try another salad dressing on some spring greens. The recipe for Mustard Dressing was contributed by Violet Mager to the 1906 Berlin Cook Book.
I put the sugar and dry mustard in a small pot, added about a teaspoon of butter and a teaspoon of boiling water. I let the butter melt and stirred everything together. Once it seemed cooked a little and thickened I added about 3 tablespoons of white vinegar.
Unfortunately I can’t find any information about Violet Mager. Her dressing recipe makes just enough for a family salad. This is a strong tasting dressing and doesn’t suit delicate greens. It goes well with dandelion greens and others with bold flavours. I like the dressing and it has to be one of the quickest and easiest “boiled” dressing ever. It is ready to use almost immediately as it doesn’t really boil just warm. In 1912 this would be a good hot weather salad dressing since it doesn’t contain egg or milk. I’m saving the extra dressing to spread on bread for a ham sandwich with greens and a strong cheese. I think it will be very good.
2 teaspoons mustard, 2 teaspoons sugar, and a little butter; mix with boiling water, let it cook at little, then put vinegar in till it is the proper thickness.