NEW ENGLAND POTATO SALAD.
One pint of cream, yolks of two eggs, one-half teaspoonful dry mustard, one-half teaspoonful salt, one-half teaspoonful pepper. Beat yolks for a few minutes, add mustard, salt and pepper, then mix with the cream and put in double boiler; let come to a boil. Put pepper and salt (more, if deemed necessary) and vinegar over potatoes or cabbage about ten minutes before putting in the dressing.