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DRESSING FOR COLD SLAW

(Salads) - (The International Jewish Cook Book)







Beat the yolks of two eggs until light, add one tablespoon of sugar, one
teaspoon of pepper, one-half teaspoon of salt and dry mustard, pour one
cup of vinegar over, stir well and pour over the slaw.
This dressing may be cooked over boiling water if so desired. Care must
be taken in adding the vinegar gradually, and add sliced onions to the
salad.

Other Recipes


Dressing For Cold Slaw

Yolks of 1 or 2 eggs, 3 tablespoons vinegar, 1 teaspoon salt, 1 of

mustard, butter size of an egg. Cook like custard.









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