(2) Beat the eggs very light in a round-bottomed bowl, using a Dover egg beater.
(3) Beat the vinegar mixture into the eggs.
(4) Set the bowl, with its contents, over a dish of boiling water, then beat slowly and constantly until the mixture is thickened.
(5) Lift the bowl from the heat at once.
(6) Beat in the butter and set away to cool.
(7) If desired, a half cup of whipped or plain cream may be added just before the dressing is used.
2. Uncooked salad dressing:
| 1/4 tsp. salt | 4 tbsp. olive oil |
| 1/8 tsp. pepper | 2 tbsp. vinegar. |
(1) Stir the salt and pepper into the oil.
(2) Add the vinegar slowly and stir vigorously until well blended and slightly thickened.