|Dry mustard||1 1⁄2 Tablespoon|
|Whipping cream||1⁄2 Pint (1 Cup)|
|Water||1 Cup (16 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Curly endive/Watercress / parsley||1⁄4 Cup (4 tbs)|
Beat eggs in top of double boiler.
Mix together thoroughly the sugar and gelatin; stir in mustard, turmeric, and salt.
Add the water and vinegar to the eggs, stir in the sugar mixture, and cook over boiling water until slightly thickened, stirring continuously.
Cool until thick.
Whip cream and fold in.
Turn into a 1 1/2-quart ring mold.
Chill until firm.
Unmold and, if desired, fill center with coleslaw.
Garnish with greens.