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MUSTARD DRESSING

(Salad Dressings) - (The International Jewish Cook Book)







Take yolk of one hard-boiled egg and rub smooth in a bowl. Add two
teaspoons of French mustard, salt, pepper, and little sugar. Add a
little oil, and then a little vinegar. Garnish top with the white, cut
in pieces.

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MUSTARD DRESSING TO SERVE WITH SLICED TOMATOES

Two tablespoonfuls mustard, 1 tablespoonful of sugar, 1/2 cup cream, 1
tablespoon salt, yolks of two eggs and 1/2 cup of vinegar. Beat all
well together, first mixing the mustard until smooth with a small
quantity of cream, then add the other ingredients. (Mary used only 1
tablespoonful of mustard, and substituted 1 tablespoonful of flour
instead of the second tablespoonful of mustard and thought it improved
the dressing.) This mustard dressing may also be served at table, to
be eaten with lettuce.









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