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 1906 COOKBOOKSALADS and SAUCES >  Mustard Dressing >

 

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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.
 
 

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