Servings: 1 Gallon
2 tablespoon mustard flour
2 tablespoon (1 1/3 oz) salt
2 tablespoon (1 oz) sugar, granulated
1 cup juice, lemon
1 cup vinegar
2 quart (4 lb) Salad Dressing
1 quart salad oil
1 quart (1 lb) cheese, blue-veined, crumbled
1 pt. (1 lb) cottage cheese, fresh
Place all ingredients in mixer bowl. Carefully mix until just blended. Cover and refrigerate.
NOTE:
1 lb 8 oz lemons A.P. (6 lemons) will yield 1 cup juice.
2 cups dill pickle juice may be used for lemon juice and vinegar.