MAYONNAISE.
Yolks of eight eggs, two tablespoonfuls butter, one cup sugar, one tablespoonful flour, one teaspoonful salt, one teaspoonful mustard, one and one-half cup strong vinegar, two-thirds cup water. Mix flour, mustard and sugar together; add to it the beaten eggs, sugar and butter; then add vinegar and water, and cook over slow fire, stirring all the time. Thin with cream when ready to use, and add celery seed if desired. One-half of this can be made at one time.