SALAD DRESSING.
Three tablespoonfuls of water, two tablespoonfuls vinegar, one teaspoonful mustard, one ucaspoonful sugar, one saltspoonful salt, one egg beaten well, one piece butter size pigeon egg. Heat over the fire, on top of the kettle, in a bowl, and stir often. It ought to be like a good boiled custard when made.
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https://paperspast.natlib.govt.nz/newspapers/OW19000802.2.407.13
Bibliographic details
Otago Witness, Volume 02, Issue 2420, 2 August 1900, Page 61
Word Count
54SALAD DRESSING. Otago Witness, Volume 02, Issue 2420, 2 August 1900, Page 61
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