Honey Fruit Dressing

A honey-mustard-vinegar dressing meant to be poured over a mixed fresh fruit salad — watermelon, cantaloupe, peaches, grapes, strawberries — from a reader-submitted magazine clipping bordered in painted Easter eggs.

Dorothy Anderson, Ottawa, Kansas (credited contributor, as printed)

Ingredients

• ⅔ cup sugar
• 1 teaspoon dry mustard
• 1 teaspoon paprika
• 1 teaspoon celery seed
• ¼ teaspoon salt
• ⅓ cup honey
• ⅓ cup vinegar
• 1 tablespoon lemon juice
• 1 teaspoon grated onion
• 1 cup vegetable oil

Method

Combine sugar, mustard, paprika, celery seed, and salt in a mixing bowl. Add honey, vinegar, lemon juice, and onion. Pour in the oil very slowly, beating constantly. Serve over fresh fruit. Store in the refrigerator.

Makes 2 cups.

Notes on the artifact

A two-page magazine clipping, printed, no annotation. The decorative border of painted Easter eggs suggests a spring/Easter issue, but no magazine title or issue date survives on either page. The headnote suggests watermelon, cantaloupe, peaches, grapes, and strawberries "or whatever you have on hand" for a brunch dish.