2 hard-boiled eggs
1 dessert spoon (2 tsp.) malt vinegar
2 tsp. dry mustard
2 tsp. sugar
1/2 pt. (1 c.) sour cream, or fresh cream with the juice of half a lemon dripped in & stirred

Pound the eggs and dry ingredients together until well blended. Then add vinegar and sour cream gradually. When dressing is smooth, serve at once. More sugar can be added to taste if desired. Can be used on lettuce, cooked sliced beetroot, raw chicory, endive and shredded cabbage.