Nexis wrote:
> "Jean B." > wrote in message
> ...
>> Hi. I am going through a batch of old cooking magazines and found this ad
>> for Borden's Eagle Brand Condensed Milk.
>>
>> Magic Shaker Mayonnaise
>> Source: ad on p. 720, American Cookery Magazine, April 1930.
>>
>> 1/4 c cider vinegar
>> 1/4 c salad oil
>> 2/3 c Eagle Brand Sweetened Condensed Milk
>> 1 egg yolk, unbeaten
>> 1 tsp dry mustard
>> 1/2 tsp salt, few grains cayenne
>>
>> Place ingredients in a pint jar in the order listed. Fasten top on jar
>> tightly and shake vigorously for a few minutes. The mixture will blend
>> perfectly. If thicker consistency is desired, place jar in refrigerator
>> to chill before using.
>> --
>> Jean B.
>
>
> Wow, it's been forever since I've seen that! My Grandma Ma used to make that
> every once in a while and serve it over lettuce wedges.
> Thanks for the memories
>
> kimberly
> --
> http://eating-sandiego.blogspot.com
>
>
You're welcome. Dare I ask whether this was good?

My step-grandmother made lots of gelatin salads.... There was a
love-hate relationship there....

--
Jean B.

On Tue, 16 Sep 2008 14:13:55 -0400, "Jean B." > wrote:
>Wayne Boatwright wrote:
>> On Tue 16 Sep 2008 07:12:49a, Jean B. told us...
>>> Wayne Boatwright wrote:
>>>> On Mon 15 Sep 2008 08:14:19a, Jean B. told us...

<snip>

>I think it would probably make a decent (and easy) base for a
>poppyseed salad dressing. I will have to file that idea away in
>my alleged mind.

>I guess you haven't been able to re-create that Welsh Rarebit?

How hard can it be to make cheese on toast??

Welshdog
--

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