Directions:
Beat the yolks of two eggs until light, add one tablespoon of sugar, one teaspoon of pepper, one-half teaspoon of salt and dry mustard, pour one cup of vinegar over, stir well and pour over the slaw.
This dressing may be cooked over boiling water if so desired. Care must be taken in adding the vinegar gradually, and add sliced onions to the salad.