|Sugar||3⁄4 Cup (12 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Dry mustard||1 1⁄2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Pint (1 Cup)|
Beat eggs in top of double boiler.
Mix together thoroughly the sugar and unflavored 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 it is thick.
Whip cream and stir in.
Turn into a 1 1/2 -quart ring mold.
When firm, unmold and, if desired, fill center with cole slaw to which you might add frozen or canned pineapple chunks or diced winter pears.
Garnish with chicory, cress, or other feathery greens.