Mustard Ring

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Source: Houston Junior League Cookbook

This is a very unique appetizer to have with any kind of meal.

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Serves: 12
Prep Time: 15 minutes
Cook Time: 10-15 minutes

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4 eggs
1/2 cup vinegar
1/2 cup water
1/2 cup sugar
Salt and pepper
1/2 teaspoon turmeric
3 tablespoons dry mustard
1 envelope unflavored gelatin
1/2 cup cold water
1/2 pint heavy cream, whipped

Beat eggs in top of double boiler. Add vinegar, 1/2 cup water, sugar, salt, pepper, turmeric and dry mustard. Cook over hot water until thick, stirring constantly. Add gelatin which has been softened in 1/2 cup cold water and stir well. Remove from heat; place pan in cold water to hasten cooling. When mixure is cool, fold in whipped cream. Spoon mixture into a 2-quart ring mold. Chill until firm. Serve with cole slaw, shredded raw cabbage, or other chilled raw vegetables place in center of ring.

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Source: Houston Junior League Cookbook

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