Skim Milk Mayonnaise

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1½ teaspoon Gelatin, Powdered
4 tablespoon Water, Cold
1½ cup Milk, Skimmed
2 medium Egg Yolks, Beaten
1½ teaspoon Mustard, Dry
1 teaspoon Salt
¼ teaspoon Paprika
4 tablespoon Vinegar, White
3 teaspoon Sugar

Soak gelatin in cold water; set aside. Scald milk in the top of a double boiler. Slowly pour over beaten egg yolks, stirring constantly to prevent curdling. Return egg milk mixture to the top of the double boiler and add mustard, salt, and paprika.

Cook over simmering water, stirring continually until mixture is thick enough to coat the spoon. Remove from heat. Add vinegar, gelatin and sugar; blend well. Pour into a pint jar; cover and chill. Stir before using.
 
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