The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Boiled Dressing

• 1 teaspoon salt
• ¹⁄₂ teaspoon mustard
• Cayenne
• 2¹⁄₂ teaspoons butter
• 1 teaspoon sugar
• 1 egg
• ¹⁄₂ cup milk
• ¹⁄₈ cup vinegar

Mix the dry ingredients, add the beaten egg and milk; heat them over a cooker-pail of warm water until 160 degrees Fahrenheit, stirring it constantly. Put it into a cooker for twenty minutes. Add the vinegar when it is cold, unless it is to be used for cole-slaw, in which case the hot vinegar is added at once and the dressing poured over the cut cabbage.