4 egg yolks
1 tp salt
2 tp dry mustard
6 tb vinegar
1/2 tp sugar
3 cp. salad oil
3 tb flour or cornstarch
1 cp boiling water
2 tb sugar
1/4 pc. vinegar
1 tb salt

With mixer blend egg yolks, 1 ts salt, 1/2 ts sugar and 2 tbl vinegar,
very slowly add 1 cp oil, a few drops at a time and mix thoroughly.
Add the remaining oil a little faster but be careful to blend each
addition before adding more oil.
When all the oil has been added add 4 tb vinegar.
Now put remaining ingredients in a saucepan and cook to a smooth paste.

Add this hot mixture to the mayonnaise and blend well.
Pour into a container and cool in the refrigerator.
Makes slightly more than one quart.

[Non-text portions of this message have been removed]