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Mayonnaise Dressing

One teaspoonful of mustard, one teaspoonful of salt, one-fourth saltspoonful of cayenne, yolks of two eggs, one pint of olive oil, two tablespoonfuls of vinegar, two tablespoonfuls of lemon juice, one cup of whipped cream if liked. Mix the dry materials in a shallow dish or soup plate. Add the yolks of eggs. Stir well with a silver fork or wooden spoon. Add the oil a few drops at a time, stirring until it thickens. When the dressing is thick, thin it with a little lemon juice, then add oil and lemon juice alternately, and lastly the vinegar. The dressing liquefies as soon as mixed with the vegetables or meat; therefore it should be made stiff enough to keep its shape until used. One cup of whipped cream may be added before using if liked.