4 eggs 3/4 cup sugar 1 c. mild vinegar (3/4 c. vinegar & 1/4 c. water) 1/2 pint whipping cream, whipped 3 T. prepared mustard 1 envelope Knox Gelatin softened in 1/4 c. water Salt
Beat eggs. Add all other ingredients except cream and cook in a double boiler until thick and creamy (about 12 min.) Cool. Add to whipped cream. Pour into mold and chill for several hours, preferably overnight. Serve with ham.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.