1 1/2 teaspoons mustard 1 tspn. powdered sugar 1 tablespoon salt 1 teaspoon paprika 3/4 teaspoon pepper

1 1/2 pints salad oil

6 tablespoons vinegar or half lemon juice 3 egg yolks 3 stiffly beaten whites

Mix dry ingredients, stir in yolks of eggs; add gradually the acid, beating thoroughly. Use a coiled wire whisk or Dover egg beater. Add one-half teaspoonful oil slowly, beating hard all the time; continue until half a cup has been used, then add a teaspoon or more at a time, beating constantly. At the last, a tablespoon at a time may be added. Beat in, one at a time, three tablespoons boiling water, and then stir in stiffly beaten whites. If preferred, vinegar and oil may be added alternately, beginning with half a teaspoon vinegar, and oil drop by drop. If Mayonnaise curdles, add it gradually to yolk of an egg, beating constantly. Cover tightly, and keep in cold place if not used at once. Sometimes drops of oil collect on sides of receptacle, or on top of dressing. These should be removed before stirring Mayonnaise, or mixture will curdle.