1 cup vinegar.

1/2 cup water.

1/4 cup butter - 2 ounces.

1/2 cup yolks of eggs - 5 or six yolks.

1 tablespoon made mustard.

1 teaspoon sugar.

Salt, cayenne.

Boil the vinegar, water, butter and salt together in a bright saucepan, beat the yolks, and add to them some of the boiling liquid, then pour all into the saucepan, stir rapidly, and in a few seconds, or as soon as the mixture becomes thick and smooth, like softened butter, take it from the fire. Add the mustard and cayenne, and make it ice cold for use.

Cost of material - 20cents a pint.

Note. - The foregoing is extremely useful for making a salad of almost any material; it should be practiced a few times until the proper point at which to remove it from the fire is well understood. It is generally thickest and smoothest in half a minute after the yolks are poured into the boiling liquid, and it becomes thicker when cooled by being set in ice water. It will keep a considerable time.