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Salad Dressing in Large Quantity

3 eggs 3 tablespoons flour 11/2 cups cold water Red and black pepper Salt 1 teaspoon mustard 1/2 cup vinegar 3 egg yolks 1 cup olive oil Beat the three whole eggs; add the mustard and flour well mixed with the water and a little red and black pepper. Put the vinegar on to boil and while boiling add the egg and mustard mixture, stirring constantly until it thickens. When cold add a Mayonnaise made of the three egg yolks and olive oil. Add salt after all is finished.

This makes about a quart and is useful for chicken salad or for any purpose where a large quantity of dressing is needed. In winter it will keep a week or more.