Mayonnaise Sauce with Fruit Jelly

Break four raw egg-yolks into a vessel; mix in with them two tablespoonfuls of water, salt and a little white and red pepper, stir well and incorporate slowly, especially at first, one quart of sweet oil and eight spoonfuls of vinegar at different intervals. To make the fruit jelly mayonnaise, add for one pint of mayonnaise sauce (No. 606), one spoonful of English mustard, and a quarter of a pound either of currant, grape, apple, quince or cranberry jelly.