Beat the yolks of two eggs with a tablespoonful of sugar and a teaspoonful each of salt and mustard. Add gradually half a cupful of melted butter or oil, the beaten whites of the eggs, and half a cupful of lemon-juice or vinegar. Cook in a double boiler until it thickens, stirring constantly.
CREAM DRESSING
Beat two eggs until light, add a teaspoonful of sugar, a teaspoonful of butter, three tablespoonfuls of vinegar, with salt, mustard, and cayenne to season. Cook until thick in a double boiler, stirring constantly, and adding gradually four tablespoonfuls of boiling tarragon vinegar. Take from the fire, cool, and add a cupful of whipped cream just before serving.
SOUR-CREAM DRESSING
Mix one cupful of thick sour cream with two tablespoonfuls each of lemon-juice and vinegar, one tablespoonful of sugar, a teaspoonful each of salt and mustard, and pepper to taste.
EGG DRESSING
Beat three eggs, add gradually two tablespoonfuls of oil, a teaspoonful of sugar, and salt, white pepper, and cayenne to season. Add half a cupful of boiling vinegar, mix thoroughly, and cook in a double boiler until thick.
GERMAN SALAD DRESSING
Mix half a cupful of sour cream with a tablespoonful of sugar, a dash of pepper, a teaspoonful each of salt and mustard, two tablespoonfuls of bacon fat, and half a chopped onion cooked in half a cupful of boiling vinegar.