Show creole french dressing four tablespoonfuls tablespoon of the best olive oil one tablespoonful spoonful of vinegar one teaspoonful of dry mustard yolk of one hard bard boiled egg salt and pepper to taste rub kub the oil into the mustard a drop at a time until mustard Is moistened and smooth then alternate the oil and vinegar until all Is in when smooth add the egg salt and pepper to taste cad and beat well it if the oil seems to separate a a few drops more of vinegar and a liard hard beating will make it smooth again |