½ teaspoonful mustard rubbed smooth in a little water.
4 tablespoonfuls vinegar.
½ teacupful boiling water.
Set it in a bowl on top of the tea-kettle and stir until as thick as cream.—Mrs. W. H. M.
Dressing.
To one tumblerful vinegar, warmed in a stewpan, add four beaten eggs; stir for a few minutes till cooked like boiled custard. Then throw in:
A teaspoonful of salt.
1 teaspoonful of sugar.
1 teaspoonful of mustard.
1 teaspoonful of pepper.