1 tsp. dry mustard
1/2 tsp. salt
1 tsp. flour
1 tbsp. sugar
Dash of paprika
1 egg yolk
2 tbsp. cider vinegar
1 tbsp. salad oil
1/2 c. sour cream

Blend all the dry ingredients in top of double boiler. Beat egg yolk well, stir in the vinegar until well blended, then add to mixture in double boiler, stirring thoroughly. Place over boiling water and stir and cook for about 5 minutes or until thick and smooth. Now remove from heat, cool, then beat in oil and sour cream until velvety smooth. Pour immediately into a small container with cover. About 2/3 cup dressing. Excellent to serve over sliced cucumbers and tomatoes or to combine with salted, sweetened shredded cabbage or cole slaw.