Cream Salad Dressing Recipe

One-quarter of a cup of strong cider vinegar, one cup and a quarter of

water, one-half cup of butter, one teaspoonful of mustard, one

teaspoonful of salt, one tablespoonful, slightly heaping, of corn

starch, one teaspoonful of sugar, a dash of cayenne pepper and the yolks

of four eggs. Put the vinegar and water in a saucepan and when it boils

add the butter. Beat the yolks of eggs and the other ingredients

together with an egg-beater, making it quite foamy and light; pour the

boiling vinegar and water upon this mixture, which will partially

thicken. The bowl in which it is mixed should be placed in a pan of hot

water on the stove, beating it all the time with the egg-beater. Just

before it reaches the boiling point remove and turn it out into a cold

bowl, beating hard for a few minutes. When perfectly cold pour it into a

glass jar, fasten down the top and keep in refrigerator.

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