CLASSIC RECIPE SECTION - FoodReference.com

Home   |    Food Articles   |    Food Trivia & Facts   |    Today in Food History   |    RECIPES   |    Cooking Tips   |    Who's Who   |    Food Quotes   |    Videos   |    Trivia Quizzes   |    Crosswords   |    Food Poems   |    Cookbooks   |    Food Posters   |    Shop Kitchen Tools   |    Cooking Schools   |    Gourmet Tours   |    Food Festivals & Shows

COOKING SCHOOLS & COOKING CLASSES From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SALADS AND SAUCES

MUSTARD DRESSING
 
 
 Take 1 tablespoonful of mustard, 1 1/2 tablespoonfuls of sugar, 1/2 teaspoonful of salt, 1 tablespoonful of flour, a pinch of cayenne pepper, 1 egg well beaten, 3/4 cup of, vinegar not too sour: mix all the ingredients together and let come to a boil, stirring all the time; then put in a lump of butter the size of a hulled walnut; beat well, then thin with sweet cream.

Sister Mary Taylor, Spring City, Pa.