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Salad Dressings

Take the yolk of one raw egg; add to that one-half table spoonful of either dry or thickly mixed mustard, salt and pep per to your taste. When well mixed together, add sweet oil in very small quantities, at a time, stirring briskly until it is very thick. Then add a little vinegar, but not sufficient to make the dressing thin. These are the proportions for the yolk of one raw egg, sufficient for four people. The quantity of eggs, mustard, etc., must be increased in proportion to the quantity of dressing needed.--Mrs. McK.