A GOOD, INEXPENSIVE SALAD DRESSING
1 tablespoonful flour.
1 tablespoonful butter.
1 tablespoonful mustard.
1/2 tablespoonful sugar.
1 teaspoonful salt.
3/4 cup milk.
3/4 cup vinegar.
Use a double boiler, put in it the first five articles, stir together
until smooth; add the well-beaten egg and the milk. Let cook, stirring
hard. Then add vinegar, and beat all with an egg-beater until the
mixture is smooth and creamy. Let cool before using.
Aunt Sarah frequently used this salad dressing over sliced, cold, hard
boiled eggs when other salad materials were not plentiful. Serve on