Boiled Salad Dressing

Method I. About 1 1/4 Cupfuls

Dissolve:
1/2 to 1 teaspoon dry mustard
1 to 2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons flour
1/4 teaspoon paprika
in: 1/2 cup cold water
Beat in the top of a double boiler:
1 whole egg or 2 yolks
1/4 cup vinegar
Add the dissolved ingredients. 
Cook and stir the dressing over boiling water 
until it is thick and smooth.
Add: 2 tablespoons butter Chill the dressing. 
It may be thinned with : Sweet or sour cream

Method II. About 1 1/2 Cupfuls

Beat in the top of a double boiler:
2 egg yolks
2 teaspoons sugar
1 tablespoon melted butter
2/3 cup milk
1/4 cup vinegar
2 teaspoons salt
A few grains cayenne
1 teaspoon dry mustard
Dissolve: 2 teaspoons cornstarch in 1/3 cup milk
Add it to the ingredients in the double boiler. 
Cook and stir the dressing kover boiling water until it is thick. 
Cool it. You may add chopped parsley, chives or other herbs.
Fold it into: 2 stiffly beaten egg whites

Method III. About 1 1/4 Cupfuls

Beat in the top of a double boiler:
1 teaspoon salat
1/3 teaspoon paprika
1/4 to 1/2 cup sugar
2 tablespoons melted butter
6 tablespoons cream or fruit juice
3 eggs
(1/2 teaspoon mustard)
Stir and cook the dressing over soiling water until it is thick. 
Add slowly, 6 tablespoons lemon juice. 
The dressing may be thinned with fruit juice or cream.