BOILED DRESSING(Salad Dressings) - (The International Jewish Cook Book)
Mix one teaspoon of salt, one tablespoon of mustard, one tablespoon of
sugar, one tablespoon of flour and a few grains of cayenne. Beat three
eggs until lemon-colored and add the dry ingredients with one-half cup
of vinegar and two tablespoons of melted butter. Cook over boiling water
until thick; strain, add one-half cup of cream or milk. Beat until
smooth, and cool.
Boiled DressingFour tablespoonfuls vinegar, one tablespoonful butter, one-half
tablespoonful sugar, yolks of three eggs, one cup whipped cream when
ready to serve. Boil vinegar and sugar, turn on beaten yolks of eggs.
Return to fire, and when as thick as boiled custard remove and add
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