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Boiled Salad Dressing

3 Tablespoonfuls Wesson Oil 1 Tablespoonful Flour 1 Tablespoonful Sugar 1 Cupful Milk, Sweet or Slightly Sour 1/2 Cupful Mild Vinegar 1 Teaspoonful Salt 1 Teaspoonful Mustard 1/ Teaspoonful Cayenne 2 Eggs 1 Egg Stir the dry ingredients in Wesson Oil which has been put in a double boiler top. Add the milk and cook, stirring constantly, until the mixture takes on the consistency of cream. Beat the egg yolks slightly, add the vinegar, pour into the first mixture and cook till thickened, stirring constantly. Chill and fold in the beaten egg whites. This dressing may be stored for some days in a cool place, if kept in a tightly covered glass jar.