Servings: 1 Gallon
3/4 tablespoon mustard, flour
3/4 tablespoon pepper, black
1/2 teaspoon pepper, cayenne
6 tablespoon (4 oz) salt
3 tablespoon (1-1/2 oz) sugar, granulated
3/4 cup water
1-3/4 quart salad oil
1 quart vinegar
2 cups (1 lb or 1/4-No. 10 can) beets, canned
6 eggs, hard cooked, finely chopped
6 tablespoon (3 oz) onions, dry, minced
1/2 cup (1 oz) parsley, fresh, minced
Combine mustard flour, black pepper, cayenne pepper, salt, and sugar; blend well. Add water; mix thoroughly. Add oil and vinegar; mix well. Drain and finely chop beets; add eggs, onions, and parsley; mix well. Cover and refrigerate. Stir well before using.