BOILED SALAD DRESSING
- Eggs, 5.
- Melted butter, ΒΌ cup.
- Lemon juice, 4 tablespoonfuls.
- Salt, 1 level teaspoonful.
- Sugar, 1 level teaspoonful.
- Rich cream, 1 cup.
To the yolks add the salt and sugar; beat with an egg whisk until thick and light, then add gradually the melted butter and lemon juice. Cook over hot water until the mixture thickens and falls away from the sides of the pan. Take from stove, put into a glass jar, and when cool cover closely. When ready to use pour into it lightly the rich cream whipped to a stiff, dry froth. If whipped cream can not conveniently be obtained, plain sweet or sour cream may be used in the dressing, but it will not be so light and flaky.