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

SALADS AND SAUCES

SALAD DRESSINGS #2, 3
 

Salad Dressing #2

Take the yolks of 4. raw eggs, 4 mustard spoonfuls of mustard, 1 teaspoonful of flour, 4 tablespoonfuls of sugar, 1 tablespoonful of butter, 1/2 cup of sweet milk, 1/2 cup of vinegar, a little salt, a pinch of red pepper; mix all together and stir while heating in a double boiler; do not let it boil.

Sister Mary S. Geiger, Philadelphia, Pa.
 

Salad Dressing #3

Take 1 tablespoonful sugar, not quite 1 tablespoonful of flour, butter size of a shellbark, 1 egg, milk, 1/2 teaspoonful mustard mixed with the vinegar, boil, and let cool if you do not wish the salad wilted.

Sister J. T. Myers, Oaks, Pa.