By Cooked Dressing No. 1
Three eggs, two teaspoon salt, one teaspoon mustard, one teaspoon paprika or 1/4 saltspoon (Don's note: saltspoon = 1/4 teaspoon) of cayenne, two tablespoons of oil or melted butter, one cup of milk, one-half cup of vinegar.
Separate the eggs and beat the yolks until light. Add the seasonings to the vinegar and heat it to the boiling point. Scald the milk, pour it on to the beaten yolks and cook it with the vinegar in a double boiler until it begins to thicken, then add the oil and whites of the eggs, which have been beaten until stiff.
Cooked Dressing No. 2
1/4 cup butter, 1/2 teaspoon mustard, one saltspoonful of paprika (Don's note: saltspoon = 1/4 teaspoon), yolks of two eggs, 1/4 cup vinegar, 1/2 pint cream.
Cream the butter, add the seasoning, the beaten yolks of the eggs, and the vinegar, which must be hot, then cook over boiling water until very thick, stirring often. Whip the cream, and add it to the cold dressing just before serving.
I love the fact that you explained saltspoons and provided detailed recipes. I'm a cooking novice, so I require step-by-step instructions - or else I run away screaming. I was disappointed, though. Where are the other 97? *wink*
Working on it, Tiff. Thanks for the encouragement.