Each week, we’re pulling a classic recipe out of the State Journal archives and sharing it as originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying out a classic recipe.
This week’s recipe took honorable mention in the State Journal’s appetizers, sandwiches and snacks category in 1960 and was submitted by Mrs. Francis M. Jacinte of Madison.
Curry sauce for raw vegetables
1 cup mayonnaise
1 teaspoon dry or prepared mustard
1 teaspoon Worcestershire sauce
1 tablespoon minced onion
1 large teaspoon curry powder
½ teaspoon salt
3 pinches monosodium glutamate
Mix all ingredients together in medium-sized bowl. Serve as appetizer dip with tray of raw cauliflower buds, sliced carrots, celery stalks or other raw vegetables. This sauce can also be used as a spread on bread for sandwiches of chicken, roast beef and other meats. It can be mixed ahead and stored in a jar in refrigerator and kept indefinitely. Makes one cup.