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Cooked Dressing. No. 2

One-fourth of a cupful of butter, one-half teaspoonful of mustard, one saltspoonful of paprika, yolks of two eggs, one-fourth of a cupful of vinegar, one-half of cream.

Cream the butter, add the seasoning, the beaten yolks of the eggs, and the vinegar, which must be hot, then cook over boiling water until very thick, stirring often. Whip the cream, and add it to the cold dressing just before serving.