Note No. 199 — INDEX
Reading edition
Cream Dressing for Salads.—Beat together thoroughly three raw eggs and six tablespoons of cream, three tablespoons melted butter, one teaspoon salt, one of dry mustard, half a teaspoon black pepper, and one teacup vinegar. Heat, stirring constantly, until it thickens like boiled custard, but it must not boil. When cold mix with salad.