We fixed Grandma’s mustard sauce every time we had ham. Okay, we rarely had ham, but this was required. Here’s Ruth Bressler Claycomb’s recipe card in her handwriting.
1/2 bottle French’s mustard (large half)
1 c sugar
2 Tbsp flour (rounded)
Mix above ingredients together.
1/2 c vinegar
1 c boiling water poured over 1 bouillon cube
1/4 c butter
Add liquid to dry ingredients – cook until thick – add butter.
My favorite part of this recipe is the 1/2 bottle of French’s mustard. Possibly it came in only one size then. It reminds me of Mom’s dear friend Adj’s recipe for Quick Tamale Pie – the ingredients include 1 15¢ bag Fritos. That’s about 1 1/2 Fritos at today’s prices.
THE birthday cake in our house was Mom’s Midnight Cake with the 7-minute frosting. A super dark chocolate cake with a fluffy white vanilla frosting. It was great when it was first made, but the next day, the frosting was slightly crystallized and I liked that even better!
This would be a perfect day for that cake!