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Boiled Salad Dressing

INGREDIENTS.

I teaspoonful of mustard. ½ a teaspoonful of salt. 14 a teaspoonful of paprica.

Yolks of 3 eggs. 4 tablespoonfuls of melted butter. 2 tablespoonfuls of vinegar. 1/2 a cup of thick cream. 2 tablespoonfuls of lemon juice.

Method.- Mix together the mustard, salt and paprica, and add the yolks of eggs; stir well and add slowly the butter, vinegar and lemon juice, and cook in the double boiler until thick as soft custard. When cool and ready to serve, add the cream, beaten stiff with the Dover egg-beater.