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Boiled Dressing for Chicken Salad

INGREDIENTS. 1/2 a cup of chicken stock, 1/2 a teaspoonful of paprica. well reduced. 1½ a cup of vinegar.

Yolks of 5 eggs. ½ a cup of oil. 14 a cup of mixed mustard.

I teaspoonful of salt. 1/2 a cup of thick, sweet cream.

Method.-Simmer the liquor in which a fowl has been cooked, until it is well reduced. Put the stock, vinegar and mustard into a double boiler, and add the salt and pepper. Beat the yolks of the eggs and add carefully to the hot mixture, cooking in the same manner as a boiled custard.

When cold and ready to serve, beat in with a whisk the oil, and then fold in the cream, beaten stiff with a Dover egg-beater. Melted butter, added before the dressing is cold, may be substituted for the oil.