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Salad Cream Without Oil

1 cupful of best butter. 1/2 cupful of vinegar--large. 6 raw yolks. 1 cupful of thin cream. 1/2 teaspoonful of salt.

Cayenne and white pepper, of each as much as would lie on a dime. Boil the vinegar and butter together in a deep bowl-shaped saucepan. Beat the yolks light. Pour the boiling vinegar and butter to them gradually while still beating, then place the mixture on the fire again. It is very liable to burn at the bottom and must be beaten rapidly till it begins to thicken. Then commence and slowly pour in the cup of milk or cream and continue beating till the salad dressing looks like cream or boiled custard. It must not quite boil else it will curdle. Add the salt and pepper and beat it in a pan of ice water till cold.

A porcelain lined saucepan should be used for the above. If you cannot stay with the salad cream till finished set the saucepan in a pan of boiling water and beat it up frequently as you pass.