Fish Salad Recipe

From MRS. THERESA J. COCHRAN, of Vermont, Alternate Lady Manager.
Mix together one-half cup of sugar, one teaspoonful of mustard, one
teaspoonful of salt, one-half teaspoonful black pepper; then add three
well beaten eggs, one-half cup of vinegar, six tablespoonfuls of
cream, three of butter. Cook the same as boiled custard in a kettle of
water; when cold add the cabbage chopped fine.

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