Recipe - Colonial Apple Salad

1 cup Sugar
1 Egg
One fourth teaspoon Salt
One fourth cup Vinegar
1 cup Boiling water
1 teaspoon Vanilla
4 lg Delicious apples
One half cup Chopped celery
One half cup Chopped nuts (pecans or
walnuts)

Cream sugar, salt and egg until light and fluffy. Add vinegar and boiling
water. Cook in a 2 quart stainless steel pot until thick. This mixture
boils up rapidly and should be stirred frequently. When it is done it will
begin to stick to the pot. Remove from heat and set aside to cool.

Peel and chop apples, celery and nuts. Add to the cooked dressing. Toss
until the ingredients are wellcoated.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.