To-day’s Recipe

Sun (Auckland), Volume III, Issue 796, 17 October 1929, Page 4

To-day’s Recipe

1 h | SALAD DRESSING g r j-HIS obviates the necessity of if 2 M making a dressing more g g • often than once in two or H g three weeks. Ingredients'. Four g g eggs, two teaspoons salt, two tea - g g spoons mustard, half lb white g g sugar, 6 oz butter, one cup of hot g g vinegar. Method: Put salt, mus- f* H tard, sugar, and if liked a little 8 H cayenne pepper in a basin. Break H H in the eggs, and beat all well g g together. Put in the lump of g g butter (less may be used if g g economy has to be considered ) and g 'S pla.ee the basin in a pan of boiling g g water. Gradually add the hot g g vinegar, and stir until the dress- § g ing is thick like honey. Put it in a g g screw-top jar, and when a dressing g g is wanted take sufficient out of the g g jar with a spoon and thin it out g g to the required consistency with g g cream or the “top of the milk g