Boiled Salad Dressing.
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.