1 egg
1 cup vinegar
1 cup sugar (or Sweet and Low)
2 or 3 ozs. Coleman's dry mustard, more or less

Beat egg with whisk, add vinegar and mustard, beat until smooth. Heat in thick pan or double boiler until thick. Stir constantly, it will burn easily. The quantity of mustard determines how hot it will be. If it is too hot, stir in a small jar of French's prepared mustard.