One of trhe best things about growing up on the Eastern Shore of Maryland was great country food, made from very fresh, or ripe, ingredients that often left the garden only an hour or so before coming to the table. Eating at home was the best - we had a garden on a lot across the street and grew most of the vegetables we ate - but right behind that came those wonderful church suppers, great benefit affairs where everyone ate his fill, often at picnic tables outside, the dishes prepared by ladies of the church from their own recipes. I remember the chicken salad from these affairs, made with my friend Dan's Aunt Nola's boiled dressing. Mix this with equal parts store-bought mayonnaise and taste the great difference from just plain old mayo. This keeps indefinitely, covered and refrigerated and you can use it for chicken salad, egg salad, or in deviled-eggs. Yum!
AUNT NOLA'S BOILED DRESSING
Mix
3 t dry mustard
2/3 C sugar
1 T flour salt
Add
1/2 C cider vinegar
Blend in
2 well-beaten eggs
Cook the combination in the top of a double boiler, stirring constantly, until thickened. Strain through a fine sieve to remove any lumps of undissolved flour. Beat with equal quantity of mayonnaise.
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