Salad Dressing For Tomatoes Recipe

MRS. A. J. ELLIOT.



Half a cup of butter, one cup of sweet milk, one cup of vinegar, one

tablespoon of salt, two tablespoons of made mustard, a dash of sugar and

cayenne, and four eggs. Slice tomatoes and arrange in layers. Garnish

dish with either salad or parsley.



METHOD: Scald the milk and melt the butter with it, pour this on the

eggs well beaten, add the salt and then the vinegar, this last slowly,

and stir all the time. Then cook in a pot in hot water, until as thick

as custard, when cold add the mustard.--Prepared mustard is made as

follows: two tablespoons mustard, one teaspoon sugar, half a teaspoon

salt, enough boiling water to mix. Half this quantity is enough for

ordinary use. The above recipe is also good for chicken.

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