Boiled Salad Dressing Recipe

3 eggs, 3 tablespoons dry mustard, 1 teacup of oil or cream, 1/2 cup

vinegar, salt to taste. Mix eggs and mustard to a cream, then add oil

drop by drop, vinegar drop by drop, salt to taste. Put on stove and stir

all the time, and let it scarcely come to a boil. When cold, bottle and

keep in a cold place.



By beating all the ingredients well together with an egg-beater it is as

creamy as when oil is added drop by drop.

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