Name: Cooked Salad Dressing
Ingredients: 1/4 c Sugar; 1 tb Flour; 1/2 ts Dry mustard; 1/2 ts Salt; or less; 1/8 ts Black pepper; 1/4 c Cider vinegar; 4 Egg yolks; slightly beaten; 2 tb Margarine

Then the church shall be brought to the full enjoyment of her bridegroom, having all tears wiped away from her eyes, and there shall be no more distance or absence. She shall then be brought to the entertainments of an eternal wedding feast, and to dwell forever with her bridegroom, yea, to dwell eternally in His embraces. Then Christ will give her His loves, and she shall drink her fill, yea, she shall swim in the ocean of His love.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Eggs		Salad, Dressings	1	Servings

INGREDIENTS

1/4	c	Sugar
1	tb	Flour
1/2	ts	Dry mustard
1/2	ts	Salt; or less
1/8	ts	Black pepper
1/4	c	Cider vinegar
4		Egg yolks; slightly beaten
2	tb	Margarine

INSTRUCTIONS

1. Place sugar, flour, dry mustard, salt, and pepper in the top of double
boiler. Blend in 1 cup water until thoroughly mixed.
2. Place over direct heat and bring to a boil, stirring constantly but
gently. Cook 1-2 minutes longer after mixture comes to a boil. Stir in
vinegar.
3. Beat the egg yolks slightly then stir 3 tablespoons of the hot mixture
into the eggs. Beat vigorously. Immediately blend the egg mixture into the
mixture in the top of the double boiler. Place over simmering water and
cook 3-5 minutes. Stir slowly to keep mixture cooking evenly.
4. Remove from heat and stir in margarine. Cool and store in refrigerator
in tightly covered jar. Before using, thin to desired consistency with
cream, fruit juice or vinegar.
Yield: about 1-1/2 cups dressing.
Recipe by: Jo Anne Merrill
Posted to KitMailbox Digest  by bright@twave.net <Bright Larkin> on 98 1b,
949EST

A Message from our Provider:

“With Jesus, you can do it”