1 teaspoon mustard 3 teaspoons sugar 1 teaspoon salt 1 teaspoon celery salt
1 tablespoon (1/2 oz.) butter, melted
2 egg yolks, beaten 1 tablespoon vinegar
Mix dry ingredients in a saucepan, add butter, eggs, and vinegar, heat over hot water until it thickens, stirring all the time. Do not allow to boil. Bottle when cold, and it will keep some weeks.
Another Method. Take one egg, two tablespoons vinegar, four tablespoons milk, two teaspoons oil or melted butter, one half teaspoon each of salt and mustard, and one fourth teaspoon pepper. If butter is used instead of oil, it is added just before taking from the fire. If oil is used, mix it thoroughly with the dry ingredients, then add the egg and beat for three minutes, then beat in the vinegar for a minute. Add the milk and put the whole into a double boiler, cooking until thick and stirring all the while. Cook for nearly ten minutes. This dressing can be bottled and kept in a cool place for one week or more.