MUSTARD DRESSING

               2 egg yolks                 ¼ tsp pepper
               ¼ cup sugar                 2 tbsp cream
               ¼ tsp salt                  ¾ cup vinegar
               ¼ tsp mustard               ¼ cup butter

Beat yolks well. Add the sugar, spices, and cream, beating after each addition. Bring the vinegar and butter to a boil and pour into the egg mix, beating until smooth.

Excellent for making coleslaw, and for ham and vegetable salads, especially with broccoli and red bells.

Adapted from the “Charlotte Cook Book” (1893). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!