Dressing for Cold Slaw
Yolks of 1 or 2 eggs, 3 tablespoons vinegar, 1 teaspoon salt, 1 of mustard, butter size of an egg. Cook like custard.
Clayton’s Celebrated Salad Dressing
Take 3 tablespoonfuls of mustard, mixed quite stiff. Pour on this slowly 1/4 of a pint of best olive oil, stirring rapidly till thick. Then add 3 eggs, and after mixing slightly pour in slowly the remaining 3/4 of a pint of oil, stirring rapidly till the mixture forms a thick batter. Next take 1 teacup of best wine vinegar and juice of 1 lemon, a small teaspoonful of salt and 1 of white sugar. Stir until the ingredients are well mixed. When bottled and tightly corked, this will remain good for months.