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Simple Salad Dressing

Two teaspoons of mustard, one and one-half teaspoons of salt, one-eighth teaspoon of cayenne, four eggs, one-half cup of vinegar, one-quarter cup of olive oil. Mix mustard, salt and cayenne, add eggs well beaten. Heat vinegar and oil in the top of the double boiler, when hot pour on to egg mixture, return to double boiler and cook until mixture thickens. Cool and keep in a covered jar; this dressing will keep for weeks. -Maria Willett Howard.