Salad Dressing
One tablespoonful of mustard, one-half of sugar, one teaspoonful of salt, one-fourth of cayenne pepper, and the yolks of three uncooked eggs. Put this mixture in an earthen dish and set on ice; stir with a wooden or silver spoon until it is all well mixed, then add, very gradually, one bottle of table oil. Stir until very light; then stir in half a cup of vinegar. Be sure that you stir evenly, and one way all the time. This is enough for four quarts of salad.
N. B. You can use six yolks of eggs, and one-half or even one-fourth of a bottle of oil.