No. 1.

2 uncooked egg yolks 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika

1/8 teaspoon mustard 3 tablespoons vinegar or lemon juice 2 cups salad oil

To yolks, add dry seasonings, beat thoroughly, add vinegar or lemon juice and beat again. Add oil gradually (drop by drop at first) beating hard between additions. The mixture should be thick and creamy. Should mayonnaise curdle, begin with a third egg yolk, add a small quantity of oil to the egg, and then by very small quantities, add the curdled dressing. At times a dressing may be quite firm when left, only to be found curdled and disappointing when the time comes to use it. This third egg process will, however, usually restore it. Equal proportions of vinegar and lemon juice may be used. Tarragon vinegar is sometimes used to give an interesting flavor.

No. 2.

1' egg yolk, hard cooked

1 egg yolk, uncooked

1/2 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon prepared mustard

1/4 teaspoon Worcestershire sauce 1 cup salad oil 3 tablespoons vinegar or lemon juice

Place hard-cooked egg yolk in a bowl and mash it fine. When the yolk is like powder, add uncooked yolk and stir until mixture is smooth, then add sugar, salt, pepper, mustard and sauce. When the whole is well mixed, add oil gradually, stirring constantly, and thin as necessary with vinegar or lemon juice. Chill for 1 hour before using.

Originally, only a spoon was used in beating this dressing, however, now a wire whisk, small wooden spoon, rotary egg beater or a four-tined fork may be used.

Colored Mayonnaise: To color mayonnaise red, add lobster paste, raspberry or cooked beet pulp or juice from raspberries or beets; for green color add chopped fresh spinach, parsley or concentrated liquor from boiled artichokes.

Dieter's Mayonnaise: Use mineral oil for salad oil.

Mayonnaise Variations - Foundation 1 cup mayonnaise.

Appetizer Mayonnaise: Rub bowl with garlic and beat in 2 cups French Dressing (page 446).

Chili Sauce Mayonnaise: Add 1/2 teaspoon lemon juice, 2 teaspoons chili sauce, 1/2 teaspoon confectioners' sugar and

1 teaspoon horse-radish.

Coronation Mayonnaise: Add 1 tablespoon each of lemon juice and red Bar-le-Duc and a dash of paprika.

Fruit Juice Mayonnaise: Add 3 tablespoons fruit juice, 1/2 cup confectioners' sugar and 1 cup heavy cream, whipped.

Lemon Cream Mayonnaise: Add 1/2 cup confectioners' sugar, 1/4 cup lemon juice, a few grains salt and 1 cup heavy cream, whipped.

Roquefort Mayonnaise: Add 2 tablespoons Roquefort cheese, mashed, 1 teaspoon lemon juice and 1/4 teaspoon salt.

Sour Cream Mayonnaise: Add 1/3 cup confectioners' sugar,

2 tablespoons lemon juice and 1 cup sour cream, whipped.

Thousand Island Dressing: Add 1/3 cup chili sauce, 1 tablespoon each chopped olives and pimientos and 1 hard-cooked egg yolk, chopped or rubbed through a sieve.

Whipped Cream Mayonnaise: Add 4 teaspoons confectioners' sugar and 1 cup cream, whipped.