2 Hard-boiled Eggs.
1 dessertspoonful Dry Mustard.
1 teaspoonful Salt.
1 teaspoonful Brown sugar. I tablespoonful Vinegar. 2 tablespoonfuls Oil.
½ cup Cream.
Crush the yolks of the eggs very fine with a tablespoon, in a basin or soup-plate, with the mustard and other dry ingredients; add the oil, little by little, till it is well mixed, then the vinegar, and lastly the cream. This sauce will keep for a week if kept well corked in a cool place.