Butter, 1 tablespoon, Vinegar, 3 tablespoons, Eggs, 2,

Dry mustard, 1/2 teaspoon, Salt and pepper.

Put all the ingredients in a granite saucepan, salt and pepper to taste, place the saucepan over a kettle of boiling water, and stir till it begins to thicken, but not boil. Then when cool put it in the ice-box, and when needed pour it over the salad.