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Chicken Salad Dressing

1½ cup rich chicken stock 1½ cup vinegar Yolks 5 eggs 1 teaspoon salt 14 teaspoon pepper Few grains cayenne 1/2 cup thick cream 2 tablespoons mixed mustard 1/3 cup melted butter Reduce stock in which a fowl has been cooked to one-half cupful. Add vinegar, yolks of eggs slightly beaten, mustard, salt, pepper, and cayenne. Cook over boiling water, stirring constantly until mixture thickens. Strain, add cream and melted butter, then cool. 4 "hard-boiled" eggs 4 tablespoons oil 4 tablespoons vinegar 1½ tablespoon sugar Oil Dressing I ½ teaspoon mustard 1½ teaspoon salt Few grains cayenne White 1 egg Force yolks of "hard-boiled" eggs through a strainer, then work, using a silver or wooden spoon, until smooth. Add sugar, mustard, salt, and cayenne, and when well blended add gradually oil and vinegar, stirring and beating until thoroughly mixed; then cut and fold in white of egg beaten until stiff.