Preparation:
In the top of a double boiler put the butter, eggs, sugar, mustard, salt
and pepper. Cook over very hot water until they begin to thicken. Stir in
the vinegar and continue cooking 3 minutes. Remove from heat; beat
occasionally while cooling. Keep in a coo l dark place. This dressing will
remain good for several weeks.
Many of the recipes in this collection did not contain amounts or oven
temperatures. I have typed them in as they appear in the book, typos and
all. |
