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(Sauces For Fish And Vegetables) - (The International Jewish Cook Book)

Mix two tablespoons of vinegar and one of mustard, one teaspoon of oil
or butter melted, pepper and salt to taste. Add this to two hard-boiled
eggs chopped fine, with a small onion and about the same quantity of
parsley as eggs; and mix all well together.

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Make white sauce as directed above. Mix one tablespoon of mustard with a
teaspoon of cold water and stir into the sauce about two minutes before
serving. The quantity of mustard may be increased or diminished, as one
may desire the flavor strong or mild.

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Mustard Sauce

1 quart vinegar (if white wine vinegar use 1 pint water and

1 pint vinegar as it is too strong)

6 tablespoons mustard (Coleman's)

1 teaspoon tumeric

1 cup (small) flour

2 cups sugar

3 tablespoons salt

Boil onions, peppers in the vinegar; then add the cucumber. After it has

boiled a few minutes add the cauliflower and then the mustard sauce.

Boil together a few minutes; bottle and seal hot.

The cauliflower must be boiled alone before adding.

This is very excellent.

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