| 1½ cups hot milk | 2 tablespoons sugar |
| 2 beaten eggs | 2 teaspoons mustard |
| 1 tablespoon salt | Dash of cayenne |
| 3 tablespoons flour | ½ cup hot vinegar |
Mix dry ingredients, add to egg, and stir into the hot milk; add vinegar slowly, and cook over hot water for ten minutes, stirring constantly at first. Cool, put into a preserve jar, cover, and keep in a cool place. Whipped cream may be added, if desired, before using. Allow one cup for the whole recipe. Two tablespoons of melted butter or salad oil may be added, but recipe is very good without either.
335.—COOKED SALAD DRESSING (Evaporated Milk)
| ½ teaspoon salt | 1 beaten egg |
| 1 teaspoon mustard | 1 tablespoon melted butter |
| 1½ teaspoons sugar | 1/3 cup evaporated milk |
| 1½ teaspoons flour | 2/3 cup hot water |
| Few grains cayenne | ¼ cup vinegar |
Mix in order given, and cook over hot water for ten minutes, stirring constantly at first.
336.—CURRANT JELLY DRESSING
| ¼ cup currant or any other tart jelly | Juice of ½ lemon |
| 2 tablespoons candied ginger chopped | Dash of cayenne |
| 4 tablespoons oil |
Melt the jelly, add ginger, cool slightly; add oil, lemon juice, and cayenne.
337.—DEVILLED HAM DRESSING
| 1 egg | ¼ teaspoon salt |
| 1 small can devilled ham | 1/8 teaspoon pepper |
| ½ cup vinegar | ¼ teaspoon mustard |
| ¼ cup water | ¼ teaspoon cornstarch |