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Dressing for Salads

A Two eggs, whites and yolks beaten separately, one tablespoonful mixed mustard, one teaspoon salt, one teaspoon pepper, one tablespoonful butter, three tablespoons cream, eight tablespoons vinegar. Put first into a bowl the yolks well beaten, then the mustard, salt, pepper, butter, cream and whites of eggs, and lastly vinegar, put all into a farina kettle and let it cook like custard, but not boil. When cold pour over the salad.