Two well-beaten eggs; half a pint of vinegar; one heaping teaspoonful of granulated sugar; one-half teaspoonful of English mustard ; pinch of cayenne; salt to taste.

Mix well, put over the fire in a porcelain-lined saucepan and bring it slowly to a boil, stirring incessantly. When it bubbles add a small teaspoonful of butter and take from the stove. Let it get cold, bottle and put in a cool place until needed. It will keep some time.

BOILED SALAD DRESSING. (No. 2.) With Whipped Cream.

Four tablespoonfuls of vinegar; one heaping tablespoonful of butter; one tablespoonful of flour; one egg, beaten light; one teaspoonful of white sugar; one-half teaspoonful each of pepper and mustard; salt to taste; whipped cream at discretion.

Beat the butter and flour to a cream, stir in the beaten egg, and all the seasoning except the salt. Next put in the vinegar, turn all into a saucepan and cook slowly, stirring until the sauce is very thick. Take from the fire, salt, and keep in a cool place. When it is to be used stir whipped cream into it to thin it to about the consistency of mayonnaise.

This is a very fine dressing.