Mayonnaise--2.

Make a mixture of 24 teaspoonfuls of salt, 6 teaspoonfuls of mustard, 3 (scant) teaspoonfuls red pepper, to be kept on hand for use as needed. Two whole eggs, or yolks of 4, 4 tablespoonfuls vinegar. Beat eggs and pour in the vinegar hot. Place over the fire and cook until it thickens. Remove and continue beating while adding 4 tablespoonfuls melted butter. When cool add 3 teaspoonfuls (scant) of the above mixture. Add as much whipped cream as dressing just before using.