Cooked Salad Dressing

Serves 4

📖 From Church Cookbook (Baltimore, 1908) (1908)

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• None 1 teaspoonful salt 1 egg yolk
• None 1 teaspoonful mustard ' h cup scalded milk
• None 1 tablespoonful sugar \ cup hot vinegar few grains of cayenne 1 tablespoonful butter Scald the milk. Mix salt, mustard, sugar and cayenne together in a bowl. Add egg yolk and mix thoroughly. Add scald

Step 1. cook until mixture thickens. Add the butter, stir till melted,

Step 2. and strain. Cool before using. If desired thicker use another

Step 3. egg yolk, or mix 1 teaspoonful flour with enough of the cold milk

Step 4. to make a smooth mixture; add to remainder of the i cup of

Step 5. milk and boil 3 minutes before adding to the egg mixture.

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