Beets in a Mustard Ring
|White vinegar||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Dry mustard||1 Tablespoon|
|Lemon gelatin||3 Ounce (Royal, 1 Package)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Whole pickled beets||1 Tablespoon, pickled|
|Whole pickled beets||5 Small|
Break eggs in top of double boiler and beat until foamy.
Add vinegar, sugar, dry mustard and salt; blend well.
Dissolve Royal Lemon Gelatin in boiling water, add to egg mixture and cook over simmering water, stirring frequently, until mixture is of custard consistency.
Fold whipped cream into cooled mixture.
Pour into a 5-cup ring mold and chill until firm.