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

SALADS AND SAUCES

SALAD DRESSING #1
 

 Take 4 eggs beaten separately, 1/2 teaspoonful of salt, 2 tablespoonfuls of sugar, 1 tablespoonful of mustard, 1/2 cup of vinegar, lump of butter; put all into beaten yolks, add whites last. Cook until thick and smooth, stirring all the time. If too thick, add cream or vinegar. If there are yolks left from a cake, they can be used alone by adding cream to the mixture and boiling with it. If mustard is not liked, it can be omitted. This makes a good dressing for either potatoes or cabbage.

Sister Katie R. Trostle, Stratford, Ill.