1 teaspoon salt
¹⁄₂ teaspoon mustard
Cayenne
2¹⁄₂ teaspoons butter
1 teaspoon sugar
1 egg
¹⁄₂ cup milk
¹⁄₈ cup vinegar
Mix the dry ingredients, add the beaten egg and milk; heat them over a
cooker-pail of warm water until 160 degrees Fahrenheit, stirring it
constantly. Put it into a cooker for twenty minutes. Add the vinegar
when it is cold, unless it is to be used for cole-slaw, in which case
the hot vinegar is added at once and the dressing poured over the cut
cabbage.