Tuesday, June 3, 2008

Classic Family Recipes

4 eggs
1 cup sugar
1 cup vinegar
2 tbsp. flour
1 tsp. dry mustard, salt
butter the size of an egg

Mix sugar, flour, mustard, salt, and add to the beaten eggs. Add boiling vinegar & butter. Cook in double boiler until thick.
Add cream to thin when ready to use.

Melt 2 T butter and 1 T lard in frying pan. Sfit together 1 c. flour, 2 Tbsp. powdered sugar, and 2 Tbsp. granulated sugar, 1/4 tsp. cinnamon, & pinch of salt. Add to fat before it browns & stir until it separates & crumbles. Sprinkle on top and bake.

We never worried about the oven temperature - you learned to stick your arm in the oven to decide if it was the right temperature to bake bread, cakes, cookies, pies, or to bake the roast, etc. Dad occasionally teased Mother or Louise about any bread that had crusts that were a little dark.


Ann said...

Butter the size of an egg - I love that measurement. This is still a staple for potato salad. There isn't anything better.

Judy said...

I can eat the mayonnaise just plain with no salad to go with it. I think it is the combination of vinegar and sugar that makes it taste so good.