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Cooked Salad Dressing

3 egg yolks, well 3 tablespoonfuls boilbeaten 2 tablespoonfuls butter tard ing vinegar I teaspoonful sugar Cream or unsweetened condensed milk 1 teaspoonfuls mus- I teaspoonful salt Add the boiling vinegar slowly to the eggs. Cook over hot water until thickened, stirring constantly. Mix mustard, sugar, and salt, and add. Beat in the butter. This will keep in a cool place for a long time. When ready to use add an equal bulk of sweet or sour cream, or unsweetened condensed milk.