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very cold. Put egg yolk into shallow bowl; add seasoning, mix well; add oil slowly, almost drop by drop, beating until thick. Thin with vinegar; continue adding oil and vinegar until all is used. Mayonnaise II 1 egg juice or 1 lemon or 4 tablespoons vinegar 1/2 teaspoon salt 2 cups olive oil Put egg with vinegar or lemon juice and seasoning into bowl, beating with rotary egg beater. Add oil a tablespoonful or more at a time, beating constantly. Well covered, this mayonnaise will keep for three or four weeks. The following boiled dressing is excellent for potato salad or once it is cool makes an excellent dressing for slaw. Boiled Salad Dressing 1/2 tablespoon salt 1 1/2 tablespoons sugar 1 teaspoon mustard 1/2 tablespoon flour few grains cayenne 1/2 cup vinegar 2 eggs 3/4 cup milk 1 tablespoon butter or other shortening
Mix dry ingredients in top of double boiler; add vinegar and beaten egg yolks and mix; add milk and butter. Cook over hot water until, thick and smooth. Remove from heat and add beaten egg whites. Cool and serve. Spring and summer salads may also include chicken, fruit, vegetable, etc. Use your imagination and let the salad season begin.
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